An airy dark chocolate mousse cake that can be made ahead of time and stored in the freezer or made the day you plan to serve it but I would give it a few hours to set up. For this recipe use chickpea cooking liquid (aquafaba) reduced to the viscosity of egg whites. For tips on how to do that click on the above link for my aquafaba page that will probably answer most of your questions.
Crush up the whole cookies in a food processor or do it old-school and put the cookies in a plastic bag and crush them using a rolling pin.
Sometimes I have a problem with the crust sticking to the base of the pan. So... Cut a circle of parchment to match the bottom of your pan and place it in before pressing in the crust.
Mix the melted butter with the cookie crumbs and massage them to incorporate.
Press it into the bottom of your 8 inch spring form pan going about 1/2 inch up the sides. Slice your Figs or strawberries into thin slices and press them decoratively around the sides of the pan.
You will need an eight inch springform pan to make this.
To your blender add silken tofu, almond extract, vanilla extract, 1/2 cup sugar, salt and cocoa. Blend until completely smooth.
Over a double boiler or in the microwave set to low melt the chocolate and coconut oil together. Stir once melted.
Add the melted chocolate and coconut oil to the blender and blend again until smooth.
Scrape the smoothly blended contents from the blender to a bowl and place the contents of the bowl into the refrigerator for 20 minutes to chill.
Meanwhile place your aquafaba and cream of tartar into the bowl of a stand mixture fitted with a balloon whisk attachment and whip on high until stiff peaks form. Slowly add the sugar a tiny bit at a time to the whipping bowl. Once it has all incorporated and is at stiff peak stage turn off the mixture.
Remove the set chocolate mixture from the fridge and whip the mixture with a handheld or stand mixer until air has incorporated and the mixture is fluffier and a bit lighter in texture and color (about 3-4 minutes). I have two bowls for my stand mixer which makes this part easier. I actually chill the chocolate mixture in my spare Kitchen Aid bowl.
Gently fold in one measured cup of the whipped aquafaba into the chocolate mixture until completely combined. Now fold in the rest of the whipped aquafaba and gently fold in until no white streaks remain.
Gently fold your chocolate mousse into the springform pan and smooth the top. Be careful not to knock off the fig slices if you are using them.
At this point I cover the top of the springform pan with plastic wrap and place it in the fridge to set up or in the freezer.
I recommend that if you will be making the cake the day ahead to keep it in the freezer and then defrost it for a more solid result. I have not had problems with leaking with this cake but better safe than sorry.
When you are ready to serve then decorate the top with chocolate drizzles and sliced figs or strawberries. If you have frozen the cake then allow it to defrost for 20 minutes on the counter.
And there you have it: a luscious chocolate mousse cake to elevate any celebration.