Silky and rich, this mousse gets its deep chocolate flavor from finely chopped dark chocolate melted with coconut milk, then lightened with a cloud of whipped aquafaba folded in until glossy and airy. A touch of vanilla and a pinch of sea salt round out the flavor, while cream of tartar and a slow stream of cane sugar help the aquafaba whip up into stiff, stable peaks that give the mousse its signature lift. Once chilled, it sets into something dense enough to hold a spoon impression yet impossibly light on the tongue. Finished with a dollop of whipped topping and a shower of shaved chocolate, it looks like something from a Parisian bakery case but comes together with pantry staples and a whisk. It's an easy make-ahead dessert that fits beautifully into a dairy free spread, whether you're serving it in individual glasses for a dinner party or spooning it straight from the fridge on a weeknight.
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Bring 1 inch of water to a simmer in a medium saucepan. Set a heatproof bowl over the pan, making sure the bottom does not touch the water. Add the chopped chocolate and coconut milk to the bowl and stir occasionally until the chocolate is fully melted and the mixture is smooth, about 3–4 minutes.
Remove the bowl from the heat and stir in the vanilla extract and salt. Set aside to cool until the mixture is no longer warm to the touch but still fluid, about 10–15 minutes.
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