Sift the cacao powder over a glass bowl to remove clumps. Whisk in the salt, vanilla extract, maple syrup, cacao powder, and 2 cups nut milk.
Add the chia seeds to the bowl and whisk to combine. Cover and refrigerate for 1.5 hours until the chia seeds have absorbed the liquid.
Add Chia Pudding to a blender and add 1/4 cup nut milk. Blend until smooth and thick.
** Taste the mixture to see if it's to your liking. If you want more of a chocolate flavor, add 1 tbsp at a time. If you need more vanilla flavor, add 1/4 tsp more. If you want more sweetness, add 1/2 tbsp of maple syrup at a time.
Transfer the mousse to serving dishes and refrigerate for 2 hours to overnight. Serve with preferred toppings: pomegranate seeds, coconut whip cream, cacao nibs, and coconut flakes.
Leftovers can be stored in the refrigerator for up to 1 week.