Vegan Chocolate Mousse with Aquafaba

First, roughly chop 160 g of vegan dark chocolate and melt it carefully in a bain-marie or microwave together with 90 g of the plant-based milk alternative. Let the mixture cool to about 40 degrees Celsius.

Pour the well-chilled aquafaba (the water from the chickpea can) into a clean, grease-free bowl. Add the fine granulated sugar and beat with a hand mixer or food processor until a very firm, glossy foam (similar to egg whites) has formed.

Once the chocolate mixture has cooled to about 35 degrees Celsius, carefully stir about a third of the whipped aquafaba foam into the chocolate to loosen the mixture.