3½ ounces dark chocolate pieces (about ½ cup) or your favorite chocolate
2½ Tablespoons almond milk, oat milk, or any milk you like
6 Tablespoons chickpea liquid, drained from a can of chickpeas
⅛ teaspoon cream of tartar
⅛ teaspoon sea salt
2 Tablespoons confectioners / powdered sugar
Instructions
Melt the chocolate and almond milk in a double boiler (or in a bowl set over a saucepan of simmering water) or in the microwave at 30 second intervals until the chocolate is all melted. Stir to combine the mixture, then transfer it to a large mixing bowl. It’s OK if the mixture is slightly warm, but it shouldn’t be hot.
In the bowl of a stand mixer, place the chickpea liquid, cream of tartar, salt and confectioners sugar. Beat on medium high speed for 10 to 15 minutes (or less), until tripled in volume. It should look like thick shaving cream and be able to hold stiff peaks.
Fold (do not stir or you deflate the aquafaba) the whipped aquafaba into the chocolate mixture in batches trying not to totally deflate the whipped aquafaba. I use a large silicone spatula. Transfer the chocolate mousse into small serving dishes, then refrigerate to set, at least an hour but preferably longer. Keep refrigerated for up to 4 days.
Recipe by Pamela Salzman at https://pamelasalzman.com/aquafaba-chocolate-mousse-recipe/