• Separate the chickpeas and the aquafaba with a strainer. Weigh the aquafaba and the chocolate. More information about this in the above text.
• Pour the aquafaba in your food processor and whisk at full speed. As soon as the mixture becomes thicker, add the sugar and vanilla extract. Continue whisking until you obtain stiff peaks. You can also use a hand mixer and a big bowl.
• Melt the chocolate in a double boiler as it needs to be very liquid. Mix regularly and delicately with a spatula.

Alternative 1 (for an airy mousse):

• When the chocolate has melted completely, remove it from the double boiler and set aside; the chocolate should be at room temperature but still liquid.
• Pour the melted chocolate on top of the aquafaba peaks. If you’re using a food processor, mix again for 10 - 20 seconds. If not, just gently fold the two ingredients into each other with a spatula until you have a homogenous mix. scrape the sides and bottom of the bowl well.
• Immediately pour the mix into 4 or 5 ramekins (somewhere between 4 to 6 depending on the size of your little bowls/ramekins). Note: do this straight away or the mousse will solidify.
• Place in the fridge for at least two hours.
• You can add fruit, cacao nibs or chocolate granules.

Alternative 2 (for a more dense mousse):

• Leave your chocolate in the double boiler on a very low heat.
• Gently add 1/4 of your whipped aquafaba to the melted chocolate. Blend with a whisk or a spatula.
• If, in the meantime, the chocolate starts to solidify, turn up the heat slightly.
• Add the rest of the aquafaba, in 3 or 4 times and make sure to scrape the bottom and sides of your bowl. If your aquafaba loses some of its “air”, don’t worry, it’s perfectly normal.
• Immediately pour your mixture into small bowls or ramekins (between 4 - 6, depending on size); don’t wait, because the mousse will solidify.
• Place in the fridge for at least two hours.
• Decorate with fruit, cacao nibs or chocolate granules.