Vegan Chocolate Mousse with Aquafaba

First, roughly chop 160 g of vegan dark chocolate. Melt it together with 90 g of oat drink in a bain-marie or carefully in the microwave. Let the mixture cool to about 40 degrees.

Meanwhile, pour 180 g of chilled aquafaba (the water from the chickpea jar) into a clean, grease-free bowl. Add 35 g of sugar and whip it with a hand mixer or food processor until very stiff (similar to egg whites).

Once the chocolate mixture has cooled to about 35 degrees, carefully fold about a third of the aquafaba foam into the chocolate to loosen the mixture.