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Black Forest Chocolate Mousse Using Aquafaba (Chickpea Brine) – – aquafaba (room temperature), cream of tartar, coconut sugar, seeds from 1 Vanilla Bean Pod, dark chocolate, melted (make sure it is dairy-free and has as high a cacao content as possible), plus a few shavings to decorate- or make your own Clever Raw Chocolate from our recipe, raspberries, to decorate, If Making Black Forest Mousse: frozen cherries and a few more to decorate, Shave a few curls of dark chocolate and put to one side.; Melt the rest of your dark chocolate over a bain marie (place the chocolate in a bowl over a saucepan of boiling water).; Once the chocolate has melted, leave to cool whilst preparing meringue.; In a bowl of a stand mixer, combine Aquafaba and cream of tartar. Whisk until soft peaks form – this will take anywhere between 5-15 minutes. Once you’ve achieved soft peaks, add coconut sugar and vanilla bean seeds in. Continue whisking for another 1 minute.; Drizzle your chocolate into the meringue and gently fold it in with a spatula. Fold until all the chocolate has been evenly incorporated into the meringue.; Pour into glasses and chill for at least 4 hours to set. Decorate your set mousse with raspberries and enjoy! For Black Forest mousse, sprinkle the chocolate shavings on the top of the mousse and then top with a cherry.; For Black Forest Mousse: Add 10 frozen cherries to the melted chocolate and whizz in a blender before you add it to the meringue mix.; –