Strain your chickpeas and keep the liquid (aquafaba). If your chickpeas were in the fridge, bring the aquafaba to room temperature or warmer by leaving it out or heating it up slightly.

In a deep bowl, use a hand mixer to whip the aquafaba for 5-8 minutes, until it triples in volume - but not to the point of forming peaks as you would for meringues. If you don't whip it enough, you make find liquid at the bottom of mousse but it's still just as yummy.

Melt chocolate on low in a thick sauce pan or in a bain-marie. 

Fold chocolate into whipped aquafaba and place into ramequin dishes for cooling.

Let set in fridge for 1 hour and serve with garnish of choice!