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Ingredients
  • 2 5-ounce cans coconut cream, chilled
  • 7 ounces semisweet chocolate, coarsely chopped
  • ½ cup aquafaba (the liquid strained from one 15-ounce can chickpeas)
  • ¼ teaspoon cream of tartar
  • Kosher salt
  • 6 tablespoons coconut or light brown sugar, divided, plus more for serving
  • subheading: SPECIAL EQUIPMENT:
  • Six 4-ounce ramekins or one 7-inch ramekin
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