• 120 g dark chocolate
• 2 EL oat milk
• The water from a can of chickpeas
• 1 Pk cream stiffener

Step 1-Melt

• Break the chocolate into small pieces and place in a bowl. Fill a slightly larger bowl with hot water and place the bowl with the chocolate in it and let it melt. 
• Add 2 tablespoons of oat or other plant milk and stir.
• Now let the chocolate mixture stand in the water bath until it is needed in the 3rd step. 
• Little tip: If you have another person there, steps 1 and 2 can be done in parallel :)

Step 2- Beat

• Collect the water of the chickpeas (aquafaba) with the help of a container and sieve (by the way, you can make a delicious hummus from the chickpeas, you can find the recipe here).
• Now whip with a mixer first on low and then on high speed.
• After about 1 min add a packet of cream stiffener and whip for another 7 min.

Step 3- Fold and chill 

• Pour the chocolate mixture (hand warm) into a large bowl and add 1/3 of the whipped aquafaba and gently fold in. Once the mixture is well blended, add another 1/3 and continue folding. 
• Finally, fold in the last 1/3 aquafaba and divide among 4 glasses.
• Now refrigerate the mousse for at least 3 hours.

By using aquafaba instead of egg whites and cream, you just saved 85% on emissions. Hurray!