Step 1

Break the chocolate into smaller chunks and place it in a microwave-safe small bowl together with a splash of non-dairy milk, if using (it’s not necessary but I find, it makes a better consistency).

Step 2

Place the bowl over a water bath and slowly heat up the chocolate.

Step 3

Once the chocolate has melted, mix with a spoon or small whisk until creamy. Take the bowl off the heat and allow it to cool down a little.

Step 4

Open a tin or glass of chickpeas and drain the chickpea water into a large measuring jar or bowl and, if desired, add vanilla extract. (Please make sure the bowl and utensils you’ll use to whip aquafaba are completely grease-free as it can prevent aquafaba from reaching stiff peaks).

Step 5

Using an electric hand mixer, beat the Aquafaba until whipped and stiff peaks form. This can take about 7-10 minutes. (Don’t be afraid of whipping too long because aquafaba cannot be overwhipped).

Step 6

If you want the chocolate mousse sweeter, you can now start adding sugar, gradually, while whipping the whole time.

Step 7

Once the chocolate has cooled down sufficiently, gently fold it into whipped aquafaba using a spatula. (It’s normal if your fluffy mixture deflates a bit).

Step 8

Divide the mixture into 3 glasses, stirring the mixture between putting it into the glasses.

Step 9

Place them into the fridge for 3 hours at least (or overnight), so the mousse can set.

Step 10

Serve with whipped coconut cream or non-dairy yogurt. Sprinkle over shredded chocolate or any other toppings of choice. Enjoy!