- 3 1/ 2 ounces dark chocolate
- 2 tablespoons grated coconut
- 1/ 2 cup plus 2 tablespoons aquafaba, liquid reserved from a can of chickpeas
Melt the chocolate in a bowl over a pan on simmering water until smooth. You can add a tablespoon of maple syrup if you want to but it's really optional as the grated coconut already add sweetening to the mousse. Let it cool.
Whisk the aquafaba with a mixer until you get that white fluffy consistency as you would for eggs whites.
Carefully fold in the chocolate with a spatula and stir slowly until well combined. Then add the grated coconut and mix again.
Then place the mousse in yogurt jar or a bowl if you prefer and let it cool for 1 hour in the refrigerator so it gets the perfect texture.