Ethiopian Injera-Spiced Chocolate Mousse with Millet Crunch

Ingredients

• 1 cup aquafaba, chickpea liquid from 1 can, chilled
• 1/4 teaspoon cream of tartar, for stability
• 6 tablespoons unsweetened cocoa powder, high-quality dark cocoa
• 4 tablespoons maple syrup, pure, not pancake syrup
• 2 tablespoons coconut oil, melted and slightly cooled
• 1 teaspoon vanilla extract, pure vanilla
• 0.06 teaspoon fenugreek seeds, lightly toasted, ground (just a pinch)
• 4 whole cardamom pods, seeds only, ground
• 1/4 teaspoon ground cinnamon, ceylon cinnamon preferred
• 1/4 teaspoon sea salt, fine grain
• 1/2 cup puffed millet, or millet flour toasted until golden
• 3 tablespoons sesame seeds, raw, unhulled
• 3 tablespoons coconut sugar, for brittle
• 1 tablespoon water, for brittle

Instructions

1. 1

   If using millet flour instead of puffed millet, toast 3 tablespoons millet flour in a dry skillet over medium heat for 2-3 minutes until fragrant and golden. Set aside.

2. 2

   Toast sesame seeds in the same skillet for 2 minutes until fragrant. Set aside separately.