• 90g dark cooking chocolate, with at least 60% cocoa solids
• 120ml aquafaba (water from a can of chickpeas)
• Pinch of cream of tartar
• 80g frozen raspberries
• A few chopped nuts

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Optional:

• Spices such as ground cinnamon, ginger, or cardamom
• Flavourings such as rum or rose
• Top with crushed up cookies or whipped coconut cream

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Equipment

• Large bowl
• Bowl and pan for melting chocolate
• Electric whisk
• Mixing spoon

1. Melt the chocolate in a glass bowl set over a pan of simmering water, ensuring the bowl does not touch the water to prevent burning. Alternatively, you can melt the chocolate in the microwave in 30-second intervals, stirring between each until smooth.
2. Combine the aquafaba and cream of tartar in a high-sided bowl. Use an electric whisk to whip the aquafaba to stiff peaks.
3. Carefully fold the melted chocolate into the whipped aquafaba until fully incorporated, being careful not to deflate the mixture.
4. Spoon the mousse into bowls, glasses, or ramekins and chill for at least an hour.
5. Before serving, top each mousse with frozen raspberries and chopped nuts or any other desired toppings.