Chocolate and Berry Mousse Egg free and low sugar. To make the chocolate mousse: Melt 60 grams of dark chocolate and 35 grams of butter. Aquafaba: With electric egg beaters beat the brine/spring water from a tin of chickpeas with 1 tsp of vanilla essence and 1 tbsp of sugar. Beat for about 10 minutes until thick. Stir in the melted chocolate with 4 cups of aquafaba. Refrigerate to set. To make the raspberry mousse: Use a stick blender or food processor to whizz 1 cup of berries. In a bowl put 2 cups of aquafaba and the whizzed berries. Mix for 2-4 minutes with electric egg beaters. Serve. Time in the kitchen: 15 minutes.