1. Place a large mixing bowl in a freezer for 10-15 mins
   Break the chocolate into pieces and add to a bowl with vanilla and 1 tbsp of aquafaba.
2. Melt over a double boiler or place in microwave for 30 sec intervals until melted. Stir frequently.
3. When melted remove from heat and let cool completely.
4. Remove mixing bowl from the freezer. Place in ½ cup of aqua faba and cream of tartar.
5. Using a stand or electric mixer beat for 10 mins or until stiff peaks form. Unlike egg whites you can not overmix.
6. Add a quarter of the whipped aquafaba to the melted chocolate and mix thoroughly. This lightens the chocolate, so it doesn’t weigh down the mousse.
7. Pour the melted chocolate and 1tsp salt into the remaining whipped aquafaba.
8. Fold gently until it becomes and even colour. The less folder the fluffier the mousse will be.
9. Pour into serving cups and chill for at least 3 hours or overnight.
10. Top with chocolate shavings, fruit or whipped coconut cream.

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