Add the drained silken tofu, sweetened chestnut cream, and agar-agar to your blender. Blend until smooth. Pour the mixture into a saucepan and bring to a boil for 1 to 2 minutes. Pour the mixture into silicone molds and refrigerate for 2 hours.

Preheat your oven to 250°F (120°C). To make the meringue, whip the aquafaba with a few drops of lemon juice. When it becomes very foamy, gradually add the granulated sugar. When stiff peaks form, mix together the powdered sugar, cocoa powder, and cornstarch, then add to the whipped mixture. Gently fold in with a spatula. This step helps stabilize the meringue so it doesn't collapse during baking.

Line a baking sheet with parchment paper. Pipe small meringues onto the parchment. With extra meringue, you can also pipe bases for your desserts. Bake for 45 minutes with the convection setting. Let cool in the turned-off oven.

To assemble: Carefully unmold the desserts (I use the blade of a knife to loosen them from the molds, and also use the blade like a cake server to transfer them to plates). Pipe the cold chestnut cream onto the desserts and sprinkle with cocoa mini meringues. Enjoy.