• In a microwave safe bowl, add the dark chocolate, solid part of the coconut milk and vanilla.
• Melt in the microwave, starting with 45 seconds. Remove and mix, then heat on 10 second bursts until completely melted and smooth. Alternatively, you can melt the chocolate in a heat safe bowl over a saucepan half filled with water set on medium heat. Leave the melted chocolate and coconut milk to one side to cool while you prepare the rest of the ingredients.
• In a mixing bowl, add the chickpea juice(aquafaba). Whisk on high for 2-3 minutes until the aquafaba has become frothy and thick.
• Add in the icing sugar, 1 tablespoon at a time and whisking well between additions. Once all the icing sugar has been added, whisk on high for a further 4-5 minutes until thick and stiff.
• Take a large spoonful of the whipped aquafaba and add to the cooled chocolate mix. Whisk together and gently pour over the remaining whipped aquafaba.
• Gently fold the ingredients together using a wooden spoon or rubber spatula. To "fold" the ingredients, gently mix things together by scraing the sides of the bowl and lift the spoon or spatula up through the middle. Repeat until there are very little lumps of white left.
• Gently pour the mousse into the serving glasses or ramekins.
• Place into the fridge to chill for at least 2 hours before serving.

Topping (Optional)

• To decorate, add the solid part of coconut milk and icing sugar to a mixing bowl. Whisk together until thick.
• Add a big spoonful of the whipped coconut on top of each mousse. Using a small sieve or tea strainer, lightly dust the tops with cocoa powder.