Melt the chopped dark chocolate in a heatproof bowl over a pan of simmering water (double boiler), stirring until smooth, then remove from heat and let it cool slightly.
In a large mixing bowl, scoop out the thick, chilled coconut cream solids (discard the watery liquid) and whip with an electric hand mixer until fluffy and peaks form.
Gently fold the melted chocolate and maple syrup into the whipped coconut cream using a spatula, mixing until fully combined and uniform in color.
Spoon the mixture evenly into 4 serving glasses or ramekins, tapping them gently on the counter to remove air bubbles.
Refrigerate for at least 2 hours (or overnight) until firm and set.
Before serving, optionally top with fresh berries, coconut whipped cream, or chocolate shavings.
