* This recipe will serve two generously, but if you want to stretch it out to three servings you'll need the berries on top to bulk it out.
Put the aquafaba into the bowl of your stand mixer, and put the whisk attachment on your mixer if you have one. Whisk the aquafaba, using the max setting on your mixer, until it makes stiff peaks. If you aren't sure if you have the right consistency then try tipping the bowl upside down; if it stays where it is then it's at the right stage, if it starts to move as you tilt the bowl then keep on whisking. The whisking can take around twenty minutes so be patient and get on with the next step while the whisking is happening.
In a saucepan, put a small amount of water on to simmer. Break 90g of dark chocolate into a heatproof bowl that will fit comfortably over the saucepan without it touching the water. Put the bowl on top of the pan to allow the heat to melt the chocolate. The chocolate needs to cool a little so I usually put my bowl into the fridge as I'm waiting for the aquafaba to whisk. It still needs to be molten but not hot.
Once your aquafaba has reached the stiff peak stage you can add the sugar a spoon at a time along with the vanilla. Once incorporated, make sure you still have a stiff peak consistency.
With the aquafaba whisked and the melted chocolate cooled down, use a metal spoon to fold the chocolate into the aquafaba mix. You want to preserve as much of the air that you've whisked in as possible. It will inevitably lose volume as you fold the chocolate in but it should still be light and airy by the time you've incorporated the two things together. As long as there are no white spots left you're good to go.
Share the mix out between two or three glasses. If you're messy like me then pipe it in, otherwise spoon it in as neatly as you can. Put in the fridge for at least two hours.
When ready to serve, you can grate chocolate over the top and add a handful of berries to decorate. And that's it!