Chocolate vegan mousse

First, melt 160 g of chocolate and 90 g of plant-based milk. Cool these two ingredients to approximately 40 degrees Celsius, then mix them together.

Pour the chilled aquafaba into a clean bowl, add sugar, and whisk until stiff peaks form.

Meanwhile, the chocolate and milk mixture has ideally cooled to 35 degrees Celsius. Fold ⅓ of the chocolate mixture into the whipped aquafaba.