Vegan Chocolate Mousse

Ingredients

• a scant cup (200 ml) chickpea water, drained from one 15-oz can or measured from your own cooked chickpeas, see notes above
• ¼ teaspoon cream of tartar
• ¼ teaspoon salt
• ¼ cup (36 g) confectioners sugar
• 200 g (7 oz.) dark chocolate (62% to 70% cacao)
• ⅓ cup (75 ml) almond milk

Directions

1. In the bowl of a stand mixer, place the chickpea water, cream of tartar, salt and confectioners sugar. Beat on medium high speed for 15 minutes. After the 15 minutes, the liquid should have tripled in volume, and it should be able to hold stiff peaks. Reference the photos above.
2. Meanwhile melt the chocolate and almond milk in a double boiler 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.
3. Fold the whipped aquafaba into the chocolate-almond milk mixture in batches—be delicate if you can. Transfer the chocolate mousse into small serving vessels, then transfer to the fridge to let the mousse set up — in about an hour it will start to set. Store in fridge.