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Soak the cashews in hot water for at least 15 minutes or preferably for an hour, then drain and add to a blender with the coconut milk and the rest of the mousse layer ingredients.
Blend for a minute, then let the mixture sit for 5 minutes and then blend again for a minute. Repeat until the mixture is super smooth and also slightly fluffy.
In a double boiler, add the chocolate chips and melt until smooth. Then remove from the heat.
In that same bowl, add half of the blended chocolate mousse mixture and mix in. If your coconut milk mixture was too cold, you may have trouble mixing the mousse mixture with the warmer chocolate. If so, put that bowl back on the double boiler and mix it for a few seconds until well mixed.
Divide the darker mixture between your serving cups, glasses or bowls, and freeze for 15 minutes to half an hour so that it sets a little bit.
Remove the serving bowls from the freezer and pour the remaining mousse mixture on top.
Chill the chocolate pudding in the refrigerator for at least an hour.
Sprinkle some cocoa powder or use a peeler to make chocolate ribbons out of a chocolate bar on top. You can also add a dollop of whipped coconut cream or vanilla ice cream on top.