Aquafaba is the water in which chickpeas have been cooked. It is also know as chickpea brine or juice. You can retrieve it by draining a can of chickpeas.
Canned or jarred chickpeas
Dark chocolate (70%)
Melt the chocolate using a double boiler or in the microwave.
Place a fine-mesh sieve or colander on top of a bowl to drain the chickpeas.
Whip the chickpea brine with an electric hand mixer until stiff peaks form.
Gently fold the aquafaba foam into the melted chocolate with a spoon or spatula.
Fill the mousse into single-serving ramekins. Place in the fridge to set for at least 4 hours or overnight.