40g caster sugar
1/4 teaspoon xanthan gum
75g dark chocolate, minimum 70% cocoa solids
100ml coconut cream
To make the mousse, whisk the aquafaba in a bowl with an electric whisk, or using a standmixer, until stiff. Add the caster sugar, gradually, then continue whisking for up to 10 minutes until glossy and thick. Add the xanthan gum and whisk for a further 3 minutes on high speed.
Whilst the meringue is whisking, place the chocolate in a medium sized bowl over a small saucepan half filled with water. Place the pan on a moderately high heat until the water is gently simmering. Stir the chocolate until all of it has melted and there are no lumps. Place the creams into a small saucepan and bring to the boil. Remove the bowl of chocolate off the top of the saucepan and pour the hot cream on top. Whisk well. Gently fold the meringue into the chocolate then place in a large bowl. Cover and refrigerate.