Step 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 10 to 15 minutes (or less), until tripled in volume. After the 15 minutes, the liquid should have tripled in volume, and it should be able to hold stiff peaks. Reference the photos above or the video.

Step 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.

Step 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, but it’s best to let it set longer. Store in fridge.

Step 4

Shave chocolate over top before serving, if you wish.