Vegan Mexican Chocolate Mousse

Directions

1. Add aquafaba and cream of tartar to a mixer and mix on medium high until it gets thick and frothy.  Then add sugar, one tablespoon every 20 seconds until all of the sugar is in.  Continue to whip on high until the mixture is almost the texture of marshmallow cream.  Place in a bowl and put in the refrigerator to chill.

2. Add chocolate to a double boiler and place over low heat.  Cook until chocolate is melted. Stir in the chili powder – remember to start with HALF and add more as needed. Set aside to cool.

3. While chocolate is cooling, add cream to mixer bowl along with 1/8 teaspoon cream of tartar. Whip, starting on medium and gradually increasing until you have medium peaks.

4. If the chocolate is cooled enough, gently fold with the aquafaba.  It does not have to be mixed perfectly.  Then add to the whipped cream and mix on medium until you have a mousse like texture.

5. Place into a bowl and chill until ready to eat!  If desired, garnish the top with grated chocolate and a dusting of chili powder.