Melt the dark chocolate in water bath in a small bowl and leave it to cool slightly.
To make the Aquafaba
Drain the chickpeas and collect 350ml of the water. Pour it into a separate bowl and whisk it gently. Gradually become more vigorous in the stirring until the liquid becomes firm. Add the 50g of the icing sugar and whisk for another 1 minute.
To finish the whisking
Add the chocolate to the aquafaba mixture gradually with a spatula.
To make the Praline
Pour the maple syrup into a frying pan and caramelize. Add cashew nuts and mix to coat with caramel.
Pour over a sheet of parchment paper and allow to cool. Crush lightly and add the praliné to the mousse.
Pour into ramekins and set aside to cool.
For the ‘Chantilly’ coconut cream
Place the coconut cream in the fridge at least 15 minutes before. Place also the bowl and whisk in the fridge to cool.
Stir the sauce, gradually becoming more vigorous until the liquid becomes more solid. Add the remaining 20g of icing sugar to the mixture and stir it in.
Refrigerate until ready to use.
Serve the cream with the chocolate mousse cold.
Chef’s note: "The aquafaba (chickpea juice) contains enough protein to whisk just like egg whites”