Heat coconut cream, vanilla, a pinch of salt (and any of the optional flavour add ins) in a small saucepan until it just begins to simmer.
Turn the heat down to low, add the dark chocolate to the pot and let it sit undisturbed for a minute to melt.
Over the heat, whisk the chocolate and coconut cream mixture together for a few minutes, until the chocolate is completely melted and the mijxture is dark, glossy and evenly combined.
Tip into 4 ramekins or tea cups and refrigerate for at least 4 hours, or overnight, to set.
Serve plain, or garnish with your choice of berries, orange zest, coffee beans or chilli flakes.