This silky mousse gets its deep, glossy body from finely chopped dark chocolate melted with rich coconut milk, then lightened with whipped aquafaba until it's cloud-soft and stable enough to hold a spoon impression. A touch of vanilla and sea salt rounds out the flavor, while cream of tartar and a slow stream of cane sugar help the whipped aquafaba turn glossy and stiff before it's folded in with a gentle hand. The result chills into individual glasses with a firm, spoonable set and a texture that's every bit as luxurious as a classic mousse. Finish with a swirl on top and a scatter of shaved chocolate for a dinner-party-worthy dessert that comes together with surprisingly little effort. It's an easy, make-ahead treat that fits beautifully into a vegetarian spread.
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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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