Melt the chocolate in order to get a fairly liquid chocolate (add a little bit of water if needed)
In a large bowl, whip the aquafaba until the foam reaches a firm and robust state (when you turn the bowl upside down, the foam should stick to the bowl).
Fold whipped aquafaba to chocolate. (If needed, please watch the video in the introduction to learn how to fold whipped aquafaba to chocolate).
Once all the foam has been incorporated to the chocolate, you can either leave your chocolate mousse in the bowl you used to prepare it and directly store in the fridge to set. Or you can transfer the chocolate mousse into individual glasses to give it an instant elegant touch. Whatever your choice, put your chocolate mousse in the fridge for at least 4 hours to set. And voilà! Bon appétit !
Aquafaba: If you're using aquafaba form a can of chickpeas, there's a good chance that it already contains salt (check the ingredients on the can to make sure). In this case, do not add any salt. On the other hand, if you're using homemade aquafaba that hasn't been salted already, add a pinch a sea salt before whipping it. If you have never heard of aquafaba before and need to learn everything about it you can read this beginner's guide to aquafaba.Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.