Melt chocolate in a double boiler or a glass bow set on top a pot of boiling water.
When chocolate is fully melted, remove from heat and allow to cool.
Separate egg whites from yokes.
Slowly mix egg yokes into melted chocolate, mixing well to keep chocolate smooth and creamy.
Add coconut milk and mix thoroughly.
Add 10 to 15 drops or orange essential oil and mix well. Taste and add more if desired.
Beat egg whites until stiff.
Gently fold chocolate mixture into egg white making sure not to break egg whites and cause them to fall.
Pour chocolate mousse into serving dish or individual ramekins.
Refrigerate for at least two hours.
Serve cold and savor every scrumptious spoonful!