Lätt Espresso Chokladmousse

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1. 1
   Separate the egg yolks from the whites. Place the yolks In a medium pot. Reserve the whites for later.
2. 2
   To the egg yolks, whisk in the cornstarch until smooth. Add the coconut milk, maple syrup, and instant espresso. Set the pot over medium heat and bring the mixture to a simmer. Cook, stirring continuously, until the mixture thickens and becomes almost pudding-like, 3-5 minutes. It's important to be consistently whisking to ensure that the eggs do not scramble. Remove from the heat. Drop in the chocolate and mix until the chocolate is melted. Stir in the vanilla and sea salt.
3. 3
   In a clean mixing bowl, whip the egg whites until stiff peaks form, 5 minutes. Gently fold the chocolate mix into the whipped egg whites, little by little, until fully combined.
4. 4
   Divide the mousse between 6-8 glass bowls. Refrigerate 2 hours, until set. Serve with whipped cream on top!.