This vegan chocolate mousse is decadent, light and fluffy! It only requires 4 ingredients, all of which you probably have in your pantry!
Place chocolate chips into a glass bowl and place over a water bath and allow to melt. You can also melt the chocolate in the microwave. Microwave the chocolate chips for 30 seconds and stir for 15 seconds. Repeat until the chocolate is melted. Stir in vanilla extract and let it cool down.
Using an electric whisk, start whipping the aquafaba. Add the vinegar, and continue whipping until stiff peaks forms. The vinegar will help stabilize the foam.
To check if you have achieved stiff peaks, invert the bowl with whipped aquafaba. If aquafaba slides down even a tiny bit, it's not ready yet. Keep on whipping until it does not move at all. The good news is that aquafaba cannot be overwhipped.
Once you have achieved stiff peaks, start adding sugar (if using).
Take 1/3 of the whipped aquafaba and mix into the chocolate (this is to avoid chocolate from seizing and ending up with a grainy texture).
Gently fold melted chocolate into the rest of whipped aquafaba using a spatula. Do not worry if your aquafaba deflates once the chocolate has been incorporated.
Pour the chocolate mousse into individual serving glasses and put into the fridge for at least 1 hour.