This silky mousse gets its deep, glossy richness from finely chopped dark chocolate melted with full-fat coconut milk, then lightened with whipped aquafaba folded in for that cloud-like texture. A touch of vanilla and a pinch of sea salt round out the flavor, while a careful two-step fold keeps all that airy volume intact as it sets. Chilled until firm, each glass holds a spoon impression just like a classic mousse should, with a smooth, spoonable finish from top to bottom. Finished with a swirl of whipped topping and a few curls of shaved chocolate, it's an elegant dessert that fits easily into a lactose free spread without sacrificing any of that indulgent, spoon-licking appeal. Simple pantry staples and a little patience in the fridge are really all this one needs.
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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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