1 tbsp espresso powder or instant coffee granules (optional but recommended)
2 tbsp maple syrup
Add the chocolate to a heatproof bowl. Put 2-4cm water into a small saucepan and bring to the boil. Reduce the heat to a simmer. Place the bowl to sit on the rim of the saucepan- it should not be touching the water but sitting on the top of the saucepan. Gently melt then turn off the heat and set aside.
Once chocolate has been melted add the cream cheese to stand mixer bowl with the paddle attached. Beat the cream cheese for 1-2 minutes or until softened.
Now add coconut milk, lemon juice, cocoa, espresso, and maple syrup. Beat until well combined- around 2 minutes.
Finally, pour in melted chocolate and turn on stand mixer to low speed. Beat until just combined, then immediately use a rubber spatula to scrape your chocolate cheesecake mousse mixture into a pipping bag or transfer directly into serving glasses.