Break the chocolate into smaller pieces and place them in a heat-proof bowl. Melt completely either in bursts in the microwave or in a bain marie on the stove. Set aside to cool
Pour the aquafaba into a standmixer bowl. Beat on a medium speed until gently peaking
Gradually add the caster sugar and continue to beat until you get stiff peaks. This will take around 10 minutes
Fold it into the melted chocolate with the peppermint extract, just enough to get an even colour and smooth & fluffy consistency
If you like, layer the mousse with whipped coconut cream, coloured with a little green food dye and flavoured with a few extra drops peppermint extract
Transfer into serving bowls or glasses and refrigerate for at least 3 hours before serving
Light and fluffy as it should be
