Break the chocolate into smaller pieces and melt in the microwave. Set aside to let it cool a little.
Drain the liquid from a can of chickpeas into a mixing bowl. You will need 1/2 cup of the liquid.
Add the cream of tartar and using a mixer, beat the liquid until stiff.
Add the chocolate and using a sillicone spatula, gently mix to incorporate.
Spoon the mixture into 4 ramekins.
Refrigerate for 1-2 hours.