Magic chocolate mousse

• Start by setting up a bain-marie.
• Place a large heatproof bowl with the chocolate over a pan of simmering water, ensuring the bowl doesn’t touch the water.
• Keep the heat on medium to maintain the simmer, and melt the chocolate completely. Set aside to cool slightly.
• Once the chocolate has melted, remove it from the heat and stir in the vanilla extract.
• Using an electric whisk or stand mixer, beat the chickpea water until foamy.
• Once it becomes foamy, add the cream of tartar and continue beating until stiff peaks form.
• This process can take up to twenty, sometimes even thirty minutes, so be patient.
• When stiff peaks have formed, slowly pour in the coconut sugar while continuing to beat until fully incorporated.
• Next, add the melted chocolate.
• Begin beating slowly to incorporate the chocolate, and continue until the mixture is smooth and fully combined.
• You should now have a luscious chocolate mousse.
• Scoop the mousse into individual glasses or a large serving bowl, and chill for at least an hour to set.
• To serve, finish with a drizzle of EVOO. 
• Cold dust for a decadent finish.

To top it off

Add freeze-dried raspberries for a pop of colour, or fresh raspberries for a burst of freshness. Roast nuts such as  crushed peanuts, chopped brazil or hazelnut are Kali's favourite here.