Aquafaba Chocolate Mousse

Method

1. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (without the bowl touching the water), stirring until smooth. Set aside to cool for 10 minutes until just warm to the touch.
2. Meanwhile, put the aquafaba and cream of tartar in a very clean, grease-free bowl and whisk with an electric mixer on high for 3–5 minutes until it forms soft peaks.
3. Add the sugar a spoonful at a time, whisking well between each addition, then add the vanilla and salt and keep whisking for 3–5 minutes until thick, glossy and holding stiff peaks.
4. Stir a large spoonful of the whipped aquafaba into the cooled chocolate to loosen it.
5. Gently fold in the remaining aquafaba in two or three additions with a large metal spoon or spatula, cutting through the middle and turning the bowl, until no white streaks remain. Work gently to keep the air in.
6. Spoon into four small glasses or ramekins and refrigerate for at least 3 hours, or overnight, until set.
7. Top with raspberries and cocoa nibs just before serving.