Step by step

1. Chop the dark chocolate and add it to a bowl. Melt the chocolate au bain marie (hot water bath). Set aside and let cool for 10 minutes.

2. Add the chickpea water to the bowl of a stand mixer fitted with Mixer Whisk. Mix on speed 10 till stiff peaks form. Add the maple syrup and vanilla extract and mix briefly until incorporated.

3. Gently fold the melted chocolate into the whipped chickpea water using a spatula. Transfer the chocolate mousse into glasses or small bowls and refrigerate for minimum of 4 hours. Serve with some whipped cream and edible flowers.