This silky mousse gets its deep, glossy body from melted dark chocolate and a touch of coconut milk, whipped into an impossibly light texture using aquafaba instead of eggs. Cream of tartar and a slow addition of sugar coax that chickpea liquid into stiff, glossy peaks, which fold into the chocolate to create a mousse that's rich but never heavy. A few hours in the fridge is all it takes to set into something that holds a spoon impression yet melts on the tongue. Finished with a cloud of whipped topping and a scatter of shaved chocolate, it feels like a dinner-party dessert but comes together with pantry staples and one saucepan. It's a great pick for a gluten free dessert spread, no special equipment or hard-to-find ingredients required.
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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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