Pour coconut cream into a small pan and put on low heat. Finely cut or grate chocolate and add to the coconut cream. Cut chilli into quarters length-wise and de-seed. With a knife, score the quarters and then add to the pan to infuse. Wait until the chocolate has evenly melted into the coconut cream (without overheating/boiling), remove the chilli quarters and then pour into 6-8 small teacups. This is where I showcase my Crown Lynn cup collection :) Put the cups in the fridge until the mousse has set (about an hour). Indulge!