Mexican Hot Chocolate Tiramisu

I made this beautiful take on a Tiramisu for our family holiday dinner.  It even tasted better the next day, so you could definitely make this well in advance.  It took on an amazing Mexican Hot Chocolate taste for the reason most of my food turns out interesting, because thats what I had on hand!

One batch of chocolate mousse
One can of coconut milk chilled
Package of Ladyfinger cookies
Khalua coffee liquor
Cointreau orange liquor
Espresso 1/2 cup chilled

Here is the recipe for the mousse Julia Child's Chocolate Mousse.  I replaced the chocolate with mexican chocolate and since it is already sweetened, I reduced the sugar in half.  I also replaced the rum with Khalua.  For the cream layer I whipped canned coconut milk.  If you place a can of coconut milk in the refrigerator for 24 hours you can then beat it with a mixer, just as you would whipping cream, and you end up with a wonderfully, dairy-free whip cream.   No need to add any sugar as the coconut has its own sweetness.  Now you assemble the Tiramisu, laying down a layer of coconut cream then a layer of ladyfinger cookies that have been quickly submerged in a bath of Espresso, Khalua and Cointreau.  On top of the ladyfingers a layer of chocolate mousse, then another layer of coconut cream, another lady of espresso and alcohol laced ladyfingers and a final layer of mousse.