Drain the chickpea liquid into a large jug. Set the chickpeas aside for another recipe (maybe try my favourite tabbouleh?!)

Break the chocolate into chunks and melt. We do ours carefully in the microwave in 30 second sessions on medium. Stir it every time - it shouldnt take much longer than 3 lots of 30. You could use a bain marie if you prefer.

Whilst the chocolate is cooling, add a teaspoon of lemon juice to the chickpea liquid. If you like a sweeter taste or are using very dark chocolate, add a dessertspoon of sugar now.

Now add the slightly cooled chocolate to the jug and gently fold into the aquafaba. It will lose some of its volume but it shouldn't become too runny. Make sure all the chocolate is fully incorporated.

Pour the mousse mixture into 4 glass bowls, ramekins or cups. Freeze for at least an hour before eating. You can chill these in the fridge but you won't get such a firm mousse.

When ready to eat, remove from the fridge 5 minutes or so before eating and serve with some grated chocolate on top. You could top with whipped double cream if you like but we preferred to keep them as healthy as possible (and vegan if you use vegan chocolate instead)