My husband won’t know this coconut chocolate mousse was vegan until he reads this blog post. When he reached for a ramekin in the fridge and asked me what it was, I didn’t disclose a detailed ingredient list. My one word response: chocolate. What more did he need to know!? I suppose it was a test to see if he caught on that there was something different about this version of the classic dessert.
I started by melting roughly chopped semisweet chocolate with coconut cream and a little coconut water. Things got interesting when I whipped aquafaba—the liquid from a can of chickpeas—with coconut sugar to make meringue that I folded into the chocolate to give it the airy lightness of mousse. After chilling in the fridge, the mousse was convincingly rich and chocolatey just like the original.
Coconut Chocolate Mousse
Adapted from Bon Appetit January 2018
2 5-ounce cans coconut cream, chilled
7 ounces semisweet chocolate, roughly chopped
1/2 cup aquafaba (the liquid strained from one 15-ounce can chickpeas)
1/4 teaspoon cream of tartar
6 tablespoons coconut sugar plus more for serving
Toasted coconut flakes for serving
Open both cans of coconut cream from the bottom. Scoop out the coconut cream. Save 2 tablespoons coconut water and discard the rest.
Place 2 tablespoons coconut cream, 2 tablespoons coconut water and chocolate in a heatproof bowl over a saucepan of gently simmering water. Make sure the water is not touching the bowl. Melt the mixture until smooth, stirring occasionally. Chill the remaining coconut cream in the refrigerator.
Using an electric mixer, beat the aquafaba, cream of tartar and a pinch of salt in a large bowl on medium-high speed until it holds stiff peaks and has tripled in volume, about 7-8 minutes. Add 3 tablespoons coconut sugar, 1 tablespoon at a time, fully mixing after each addition, about 3 minutes. Slowly fold the meringue into the chocolate until combined. Divide the mousse into six 4-ounce ramekins. Chill until set, at least 2 hours.
Use an electric mixer to beat the remaining coconut cream & coconut sugar on medium-high speed until it forms soft peaks and has no chunks of coconut cream, about 3-4 minutes.
Top each ramekin with coconut cream and sprinkle with coconut sugar and coconut flakes before serving.