Step 1

Bain marie your chocolate - melt in a bowl placed over a pan of simmering water.

Step 2

Take the pan off the heat, but keep the bowl over the hot water - then remove it, and allow it to cool down whilst you prepare the next stage.

Step 3

Beat the liquid of your chickpeas.  I used an electric whisk for mine, or you could use a handheld whisk.  Whisk until peaks form and you have created a meringue, then add the remaining ingredients except for the chocolate, and whisk for another 15 seconds.

Step 4

Now gently fold in the chocolate, making sure it has cooled down.  Don't just chuck it in the middle of the whisk, pour or spoon gently with a spatula, and very slightly stir it, just enough to incorporate it.