Step 1

Break up the chocolate and put it in a heat proof dish over a pot of simmering water then add almond milk or any plant based milk and melt it . Once melted take it off and let it cool

Step 2

Wipe down your bowl and whisk with lemon juice or vinegar to make sure there is no residual fat and then add 3/4 cup aqua faba to the bowl ( The juice from canned chickpeas) then start mixing with a stand mixer or electric mixer on medium speed until it starts to become frothy

Step 3

Add 1 tsp of cream of tartar and mix another 3 minutes then slowly start adding the sugar while mixing

Step 4

Add the vanilla and mix on high speed until the mixture forms stiff peaks

Step 5

Reserve 1/3 of the creamy mixture then fold the chocolate with 2 tbsp of cocoa powder gently until combined

Step 6

Put the chocolate mousse mixture into glasses leaving a little room at the top then put some of the white cream you reserved on the top and refrigerate a few hours until set . I like to add fresh raspberries once set as the flavour compliments the chocolate