Vegan Chocolate Mousse

Ingredients

• 1 cup strained aquafaba (from two 15-oz. cans chickpeas)
• 1 tsp. fresh lemon juice
• 1 Tbsp. plus ⅓ cup sugar
• 10 oz. bittersweet vegan chocolate (60%–75% cacao), chopped
• ½ cup sesame seeds
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
• Flaky sea salt

Steps

1. Using a stand mixer with the whisk attachment, beat 1 cup strained aquafaba (from two 15-oz. cans chickpeas) with 1 tsp. fresh lemon juice on medium-high until white and foamy, about 30 seconds. Add 1 Tbsp. sugar and increase to high speed. Beat for 8–10 minutes to very stiff peaks and quadrupled volume, nearly reaching the bowl's top; overmixing is not a concern.
2. Put 10 oz. chopped bittersweet vegan chocolate (60%–75% cacao) in a large heatproof bowl over a large saucepan of barely simmering water, keeping the bowl clear of the water. Stir occasionally with a heatproof rubber spatula until mostly melted. Lift the bowl off the saucepan and stir until completely melted and smooth, letting it cool slightly, about 2 minutes.
3. Gently fold the aquafaba meringue into the melted chocolate, 1 cup at a time, until streak-free. If stiff after the second or third addition, stir vigorously to loosen before going on. Divide among four to six 8-oz. glasses, cover and chill for at least 3 hours and up to 12 hours.
4. Meanwhile, toast ½ cup sesame seeds in a dry medium nonstick skillet over medium heat for about 5 minutes, stirring occasionally, until golden brown. Move to a small bowl, cool and wipe the skillet clean.
5. In that same skillet, cook the remaining ⅓ cup sugar for about 4 minutes, stirring occasionally with a clean heatproof rubber spatula, until melted and deep amber. Immediately take off the heat and stir in the sesame seeds and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt.
6. Quickly scrape the caramel onto a parchment-lined baking sheet, spreading into a thin layer about ⅛" thick. Cool, then break into large shards.
7. Top the mousse with brittle when serving and sprinkle with flaky sea salt. The brittle can be prepared 3 days ahead and kept in an airtight container at room temperature.