Vegan Chocolate Mousse (Aquafaba mousse)

First, melt 160 g of vegan dark chocolate with 90 g of plant-based milk over a double boiler or on low heat. Let the mixture cool down to approximately 40 degrees Celsius.

Pour the chilled aquafaba (chickpea brine) into a clean bowl, add 35 g of granulated sugar, and whisk until stiff, white peaks form.

When the chocolate mixture is lukewarm (ideally 35 degrees Celsius), gently fold one-third of the chocolate mixture into the whipped aquafaba.