Combine the chocolate, coconut milk, and cocoa powder in a small heavy bottomed saucepan over medium-low heat. Stir until the chocolate begins to melt, then add the curry powder bit-by-bit, tasting as you go. (Each curry powder has a different potency.) Then remove from the heat and stir until the chocolate is completely melted. Stir in the rum.
Combine the eggs and maple sugar in a bowl and whisk together by hand. Set the bowl over a pot of simmering water and stir gently and thoroughly, scraping the bottom frequently, until the liquid is hot to the touch (160 degrees). Remove the bowl from the heat and mix with a hand mixer. Beat until the mixture has a consistency like whipped cream (about 5 minutes).
Pour the chocolate mixture into a medium bowl. Stir one-fourth of the egg mixture into the chocolate. Then fold in the remaining egg mixture one-third at a time. Pour the mousse into eight ½ cup bowls or ramekins. Refrigerate until chilled and set, at least 2 hours or overnight. Garnish with pineapple slices and enjoy.