Veganchokladmousse

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1. 1
   Beat 1 cup strained aquafaba (from two 15-oz. cans chickpeas) and 1 tsp. fresh lemon juice in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until mixture begins to turn white and foamy, about 30 seconds. Add 1 Tbsp. sugar, increase speed to high, and beat until very stiff peaks form and mixture is quadrupled in volume (it should nearly reach top of bowl; don’t worry about overmixing), 8–10 minutes.
2. 2
   Meanwhile, heat 10 oz. bittersweet vegan chocolate (60%–75% cacao), chopped, in a large heatproof bowl set over a large saucepan of barely simmering water (do not let bowl touch water), stirring occasionally with a heatproof rubber spatula, until mostly melted. Remove bowl from saucepan and stir until chocolate is completely melted and smooth and has cooled slightly, about 2 minutes.
3. 3
   Working with 1 cup at a time, gently fold aquafaba meringue into melted chocolate until no streaks remain. (If mixture appears stiff after second or third addition, stir vigorously to loosen before continuing.) Divide mousse among four to six 8-oz. glasses. Cover and chill at least 3 hours and up to 12 hours.
4. 4
   Meanwhile, toast ½ cup sesame seeds in a dry medium nonstick skillet over medium heat, stirring occasionally, until golden brown, about 5 minutes. Transfer to a small bowl and let cool. Wipe out skillet.
5. 5
   Cook remaining ⅓ cup sugar in same skillet, stirring occasionally with a clean heatproof rubber spatula, until melted and deep amber in color, about 4 minutes. Immediately remove from heat and stir in sesame seeds and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt.
6. 6
   Working quickly, scrape caramel mixture onto a parchment-lined baking sheet and spread out into a thin layer about ⅛" thick. Let cool, then break into large shards.
7. 7
   When ready to serve, top mousse with brittle; sprinkle with flaky sea salt. Do ahead: Brittle can be made 3 days ahead. Transfer to an airtight container and store at room temperature.