Coconut-Chocolate Mousse

Name: Coconut-Chocolate Mousse
Yield: 6 servings
Ingredients: 2 5-ounce cans coconut cream, chilled; 7 ounces semisweet chocolate, coarsely chopped; ½ cup aquafaba (the liquid strained from one 15-ounce can chickpeas); ¼ teaspoon cream of tartar; Kosher salt; 6 tablespoons coconut or light brown sugar, divided, plus more for serving; Six 4-ounce ramekins or one 7-inch ramekin

By Molly Baz

December 26, 2017

This image may contain Food Dessert Creme Cream Fudge and Chocolate

Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen

Choose a chocolate that does not exceed 64% cacao for a mousse with the smoothest texture. If you want the mousse to be fully non-dairy, look for a vegan chocolate bar, though the flavor may differ slightly.

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