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).
Place the bowl over a water bath and slowly heat up the chocolate.
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.
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).
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).
If you want the chocolate mousse sweeter, you can now start adding sugar, gradually, while whipping the whole time.
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).
Divide the mixture into 3 glasses, stirring the mixture between putting it into the glasses.
Place them into the fridge for 3 hours at least (or overnight), so the mousse can set.
Serve with whipped coconut cream or non-dairy yogurt. Sprinkle over shredded chocolate or any other toppings of choice. Enjoy!
One 14 oz can (400g) should make 1 cup (240ml) of chickpea water. Save the chickpeas for another use, like a Chickpea Curry, Falafel or Hummus.
Additional sugar isn’t necessary. It depends on your desired taste and how sweet your chocolate is.
You could also make your own Aquafaba by cooking dry chickpeas. However, it can be too thin, so you may need to cook it down.
Nutrition is calculated automatically and should be used as estimate.