Melt the dark chocolate in a microwave-safe bowl at 20-second intervals, stirring in between, until just melted. Be careful not to overheat.

Set the melted chocolate aside to cool slightly.

Prepare a coffee decoction by adding 1/4 cup of warm water to 4 tablespoons of instant coffee powder and stirring well.

When the chocolate has cooled, add the coffee decoction to the melted chocolate and mix well.

In a blender, combine the ripe bananas, ripe avocados, melted chocolate with coffee, cocoa powder, and sugar.

Blend until smooth, without adding any water.

Transfer the mousse mixture into 6 individual serving cups or a large serving bowl.

Chill in the refrigerator for at least 8 hours, or until set.

For the coconut whipped cream, ensure the coconut milk has been refrigerated for 6-8 hours.

Remove the excess liquids from the refrigerated coconut milk, using only the solids.

Place the coconut milk solids in a chilled mixing bowl, add the icing sugar and vanilla extract.

Using an electric beater, whisk until stiff peaks form.

Refrigerate the coconut cream until ready to serve.

To serve, garnish the chocolate espresso mousse with whipped coconut milk cream and chocolate shavings.