Finely chop the dark chocolate and milk chocolate and put in a medium mixing bowl.
In a small saucepan, heat the coconut milk until it is very hot, but do not bring to a boil. It will start to steam and small bubbles will form around the edge of the pot.
Pour the hot coconut milk over the chopped chocolate and whisk until combined and the chocolate is melted. Stir in the peppermint extract.
Chill in the fridge for 4-5 hours or until it has cooled completely and thickened.
Once the mixture has chilled and thickened, beat with a hand mixer (or in a stand mixer with a whisk attachment) until light, airy and fluffy. This could take up to 10 minutes to achieve the right texture.
Whip the heavy cream and sweeten to your desired sweetness with confectioners sugar.
You can now either spoon the chocolate mousse into bowls, or transfer into a piping bag and pipe into fancy glasses. Alternate the mousse and whipped cream layers.
Optionally, add bits of crushed peppermint candies in the layers, or just sprinkle it on top as a garnish.
Keep in the fridge until ready to serve. Enjoy!
