Coconut-Chocolate Mousse
A luxuriously light, dairy-free chocolate mousse whipped from aquafaba and coconut cream.
🍽️ Makes 6
Ingredients
| 2 5-ounce cans | coconut cream, chilled | |
| 7 ounces | 200 g | semisweet chocolate, coarsely chopped |
| ½ cup | 120 ml | aquafaba (liquid from one 15-ounce can chickpeas) |
| ¼ teaspoon | 1.3 ml | cream of tartar |
| — | kosher salt | |
| 6 tablespoons | 90 ml | coconut or light brown sugar, divided |
Instructions
- Open both cans of coconut cream and poke a hole into the cream with a skewer or paring knife, down to the bottom of each can. The cream will be a solid mass at the top with a layer of coconut water underneath; drain off the separated water. Pour out and discard (or drink!) all but 2 Tbsp. of the separated coconut liquid.
- Heat the chocolate, 2 Tbsp. coconut cream, and 2 Tbsp. separated coconut liquid in a medium heatproof bowl set over a small saucepan of barely simmering water, stirring occasionally, until melted and smooth. Chill the remaining solid coconut cream until ready to serve.
- Beat the aquafaba, cream of tartar, and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form and the mixture is tripled in volume, 7–8 minutes. Add 3 Tbsp. coconut sugar, 1 Tbsp. at a time, scraping down the sides as needed, and beat until no specks remain and the mixture is homogenous, about 3 minutes more.
- Remove the bowl from the stand mixer. Using large circular strokes in the same direction, gently fold about one-quarter of the whipped aquafaba into the chocolate mixture with a spatula until incorporated. Fold in the remaining whipped aquafaba in 3 more additions until no streaks remain.
- Divide the mousse among the ramekins and chill until set, at least 2 hours (longer for a large ramekin).
- Using an electric mixer on medium-high speed, beat the reserved chilled coconut cream, 3 Tbsp. coconut sugar, and a pinch of salt in a medium chilled bowl until soft peaks form and no bits of coconut cream remain, 3–4 minutes.
- Dollop the mousse with the whipped coconut cream and sprinkle with coconut sugar.
- Do Ahead: The mousse and whipped coconut cream can be made 6 days ahead. Cover and keep chilled; you may need to beat the coconut cream to revive it.