Flip the coconut milk can upside-down and place in the fridge for several hours to cool. The coconut cream will separate from the coconut milk. Remove from fridge, keeping it flipped-upside down, and open the can from the bottom side. Drain out the coconut milk. You will have coconut cream left at the bottom! Scoop this out and place in a large bowl.
In a stand-mixer or with electric beaters, whip the coconut cream until light and fluffy. Add the cocoa powder, Stevia, and coffee extract. Whip until well combined.
Spoon the mousse into your serving cups, and place in the fridge to chill for another 20mins. I used glass espresso cups as serving cups. You can also spoon the mousse into a pastry bag, and pipe the mousse into the serving dishes (which is what I did), for a cleaner presentation.
Remove from fridge and sprinkle the tops with the finely chopped hazelnuts, and finally one chocolate covered coffee bean.
Elizabeth Minett is a dessert and fashion blogger, food photographer, and model who shares all-things-sweet and stylish at Haut Appetit. Follow her on Twitter at @hautappetit.