Step 1

Add the dark chocolate, butter, and cacao powder to a double boiler. Heat until the chocolate and butter and fully melted. Remove from heat and set aside.

Step 2

Add the aquafaba to the bowl of a stand mixer. Whip on high until it forms soft peaks. Add the sugar and whip for another 2-3 minutes or until it forms stiff peaks.

Step 3

Using a spatula, carefully fold the melted chocolate and the vanilla extract into the aquafaba. Be careful not to overmix, stop as soon as no white streaks of aquafaba remain.

Step 4

Transfer the chocolate mousse to small ramekins and cover with plastic wrap. Refrigerate for at least 6 hours before enjoying!

Step 5

These vegan chocolate mousses will keep for up to 5 days in the refrigerator.