Vegan Chocolate Mousse

First, carefully melt 160 g chocolate together with 90 g plant-based drink (in a bain-marie or over low heat). Let the mixture cool to approx. 40 degrees and stir well.

Pour the chilled aquafaba into a clean bowl, add the sugar, and whip with a hand mixer or food processor until very stiff peaks form.

The chocolate-milk mixture should ideally now have a temperature of 35 degrees. First, carefully fold about one-third of the whipped aquafaba into the chocolate mixture.