Place coconut cream and chocolate in a medium saucepan. Heat over a low flame, stirring occasionally, until chocolate is melted and blended with the cream.

Remove from heat. Cool slightly.

Add liqueur of your choice (I’ve tried all types, including coffee, amaretto, cherry, apple, raspberry) and mix together.  

Using an immersion blender, blend the entire mixture for a minute to slightly increase the volume. Do this carefully, as the mixture is hot.

Pour into a measuring cup with a spout, and then into silicone mold pans. I use two shallow rectangular and/or semi-circle silicone pans for a total of 40 mini mousses.

Place in freezer and freeze solid before serving. (They melt fairly quickly once removed from freezer.)

Pop out two mini mousses per person. Lay one on top of the other on a diagonal (for rectangle shape).

Drizzle raspberry syrup on the plate.

Serve with a scoop of coconut and/or mango or raspberry sorbet. Top sorbet with a slice of dried coconut.