Aquafaba (the liquid in a container of chickpeas) may not look like dessert material, but it's actually the secret ingredient in many craving-curing vegan sweets, like this thick, rich, beyond-creamy chocolate mousse from Vegan Food for the Rest of Us author Ann Hodgman. Your plant-eating guests will welcome the option, and your dairy-loving company won't know the difference.

Serves 6

  • 6 ounces bittersweet chocolate, chopped or grated
  • 1 cup room-temperature aquafaba
  • 1/8 tsp. salt
  • 1/8 tsp. cream of tartar
  • 1/2 cup sugar
  • 1 Tbsp. rum (if desired)
  • 2 tsp. vanilla extract
  • Whipped coconut cream, for serving
  • Chocolate shavings or cacao nibs, for serving

Active time: 20 minutes
Total time: 6 hours 20 minutes

Heat chocolate in a double boiler (or microwave in 10-second intervals, stirring between each) until melted; let cool. In a large bowl, combine aquafaba, salt and cream of tartar. Using a stand or electric mixer, whip until mixture forms soft peaks. Gradually mix in sugar. Using a rubber spatula, fold in cooled melted chocolate, rum (if using) and vanilla extract until evenly combined. Spoon mousse into 6 dessert dishes or parfait glasses. Chill for at least 6 hours before serving. Top with whipped coconut cream (or regular whipped cream for nonvegans) and chocolate shavings or cacao nibs.


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