for me the limiting ingredient is usually chocolate and not aquafaba so I make this when I have extra chocolate lying around (not very often)
ingredients
prep
room temp aquafaba is better but if you don’t mind a slightly grainy mousse (the grains are chocolate) then cold is okay. personally I do not mind some little bits of chocolate in my choco mousse.
melt the chocolate on a double boiler and then let it be; you’re hoping that it’ll hit the perfect temp where it’s still liquid enough to stir but not at all hot. whip the aquafaba. it will take fucking forever because aquafaba takes forever to whip. use an electric beater do not whisk it by hand. it has to be STIFF peaks and i mean STIFF. when you think you’re at stiff peaks beat it more. add in sugar and cream of tarter earlier on in this probably when it’s more frothy and less peaks. salt, too, so that it dissolves. if you add more than just a little bit of sugar, add it gradually.
once your chocolate is melted and your aquafaba is STIFF, fold the chocolate into the aquafaba. it’ll probably get kind of flat and you’ll be sad about it. if you undermix you’ll get little choco grains in your mousse; if you overmix it won’t be mousse anymore (personally i go for grainy). pour into however many little cups or dishes or novelty mugs as you desire and refridgerate for at minimum a few hours.