Fluffy vegan chocolate mousse with aquafaba. Made without tofu, avocado, or nuts. It's a delicious dairy-free and eggless alternative to Mousse Au Chocolat.
Chop the chocolate finely and place it in a heat-resistant bowl.
Heat the coconut milk in a saucepan until lightly simmering but not boiling, whisk well. Remove from the heat and pour it over the chocolate, and allow to sit uncovered for 5 minutes.
Using a spatula, stir the mixture until the chocolate is melted through. If there are any pieces of unmelted chocolate, gently heat the bowl over a double-boiler and stir until melted through.Add the maple syrup, vanilla, and sea salt and stir well. Set aside and allow to come to room temperature for 15-20 minutes, until cool to the touch.
To a clean large bowl add the aquafaba and cream of tartar. Use an electric whisk/stand mixer to beat for 10-12 minutes until stiff, and you can comfortably hold the bowl upside-down over your head.
Use a spatula to carefully fold the whipped aquafaba into the cooled chocolate mixture, one large spoonful at a time. Don't be tempted to over-mix, as you will lose the air bubbles, instead carefully fold the mixture through until just combined.
Once all of the ingredients have been incorporated, transfer the mousse into serving jars and place it in the fridge to set for 4 hours (or overnight if preferred).
Top with vegan whipped cream just before serving.
Store in airtight jars or glasses covered with plastic wrap in the fridge for up to 3 days. This mousse is not suitable for freezing.
Notes
Recipe makes 4 x (large 290ml jars) or 6 x (medium 200ml jars).
Chilled coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can. Depending on the brand you use, you may need more than one can. I find Nature's Charm and Biona to yield the best quantity of thick coconut milk per can.
Vegan chocolate: Use dark chocolate for an intense chocolate flavor or vegan milk chocolate for a more subtle sweet flavor. Ensure vegan milk chocolate is nut-free if required. Dark chocolate sets firmer so hence why I recommend using slightly more chocolate if you're going for vegan milk chocolate.
Aquafaba: the liquid part from tinned chickpeas (chickpea brine).