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1
Refrigerate coconut cream overnight. Once you're ready to make mousse, open canned coconut cream, poke a hole through the thick coconut layer at the top of the can, and drain off the liquid milky contents of the can. You will be using the thick layer. The remaining thin, milky layer may be discarded or you can drink it or use it in another recipe.
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2
Add coconut cream to a chilled metal mixing bowl. Beat on medium-high speed for 5 minutes until cream is thick. Add powdered sugar and vanilla to the bowl and beat for an additional minute. Reserve 2 tablespoons of the mixture and place it in a covered container in the refrigerator to use later as the whipped cream topping.
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3
Place dairy-free bittersweet chocolate in a microwave safe dish. You can use chocolate chips or a chocolate bar that has been broken into pieces. Microwave on low power in 1-minute intervals, stirring each time, until chocolate is just melted.
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4
While continuously mixing, add instant coffee to the bowl. Do the same, one at a time, with the melted chocolate and then the whisky. Continue to beat until evenly combined. Place mixture in the refrigerator to chill while you work on the next part of the recipe.
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5
In another bowl, beat aquafaba, cream of tartar and a pinch of salt on medium-high speed until it triples in volume and forms stiff peaks. This will take 7-10 minutes.
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6
Remove coconut cream mixture from the refrigerator and slowly fold aquafaba mixture into it. You'll do this by folding in about a quarter of the mixture at a time with a spatula. Fold until aquafababa is completely incorporated, but take care not to over-mix.
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7
Divide mousse among cups, bowls, or ramekins and place in the freezer for 30 minutes. Transfer to the refrigerator to chill covered for a least 1 hour, up to 5 days.
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8
To serve, place a dollop of the coconut whipped cream reserved earlier on top of each mousse dish and serve chilled. Garnish with St. Patrick's Day sprinkles (optional).
