1. Place a large bowl in the freezer to chill for at least 10 minutes. While the bowl is chilling, add nondairy chocolate chips, orange juice and orange zest to a saucepan and heat over medium whisking constantly until chocolate is completely melted. Remove from heat and allow to cool for 5 minutes before transferring to another bowl. Place in fridge for 15 minutes to chill.

2. While chocolate mixture is chilling, remove the empty bowl from the freezer. Open your can of coconut cream taking care not to shift it too much to avoid mixing. Scrape the cream out of the can and into the bowl. Avoid the coconut water at the bottom of the can. It is better to leave some cream behind as opposed to introducing some coconut water into your bowl as this can impact your final results.

3. Add the powdered sugar to the coconut cream and beat using an electric hand mixer until stiff peaks begin to form, about 2-3 minutes. Once your coconut cream resembles whipped cream, add in your chilled chocolate mixture. It’s okay if the chocolate is still slightly warm. Beat with mixer until well-combined, about 1 more minute. Cover bowl with plastic wrap or transfer mousse to individual serving jars and seal. Chill 8 hours or overnight.

4. Remove mousse from fridge and pour into serving cups if you haven’t already. You can garnish with berries or orange slices if you’d like.