1. Place the can of coconut cream in the fridge overnight. The thicker part of the cream should firm up on top and underneath should be the thinner liquid aka. coconut water. When ready you can spoon out the thick cream and leave the coconut water in the can (which can be used for smoothies or something else). Keep about 2 tablespoons of the coconut water for the cream and use the rest otherwise.

 

2. Chop the chocolate and add to a heatproof bowl. Add 2 tablespoons of the coconut cream (keep the rest in the fridge until needed) and the 2 tablespoons of coconut water to the bowl. Place over a pot with simmering water and melt the chocolate – stir until smooth. Remove from the heat and let cool down a bit.

 

3. Add the chickpea liquid with the cream of tartar, and salt to a bowl and mix on high speed until stiff peaks form – takes about 6-7 minutes. Add the coconut blossom sugar gradually, one tablespoon after another, to the bowl while still mixing. When added, whisk another 2-3 minutes so the sugar can dissolve completely. Add a bit of the aquafaba to the melted chocolate and carefully fold in. Gradually add more aquafaba and fold in – try to be as gentle as possible so you keep all the volume you whisked into the aquafaba ;) Divide the chocolate mousse between four serving glasses and place them in the fridge for at least 2 hours to set and cool down.

 

4. Add the cold coconut cream you scraped out of the can to a large (cold) bowl, add the confectioners’ sugar and whisk until the coconut cream is fluffy. Divide the cream between the four glasses and decorate with some chocolate shavings.