In the interim, whisk the milk and espresso
in a medium-size saucepan
over medium heat. Once the espresso is incorporated, add the chocolate chips and whisk
over low heat until the chocolate is melted and smooth. Pour the mixture into a large bowl, let cool, and then chill in the refrigerator until cool to the touch, about 15 minutes.
Scrape the cream
from the top of the coconut milk can into the bowl of the chilled stand mixer. Add the powdered sugar and beat for 1 to 2 minutes, until fluffy. Add the cooled chocolate mixture to the stand mixer
and beat on low speed until incorporated. Let chill covered, in the refrigerator overnight. Serve the mousse in the chocolate cups.
For the raspberry sauce:
In a medium saucepot cook the raspberries, agave
and water over medium heat for about 15 minutes, or until thick and saucy. Remove from the heat and stir in the lemon juice and salt. Let the mixture cool, then store in the refrigerator. Use the sauce to garnish
or the plate!