To Prepare Vegan Chocolate Mousse
Melt the chocolate in a double boiler with the coconut milk.
Open the cans of chickpeas and collect the juice for the meringue. The peas can be used for another recipe. Whisk the juice until stiff. Mix softly the juice with the chilled chocolate to loosen the chocolate. Add the juice to the chocolate with a rubber spatula, whipping up the mix and avoiding breaking the meringue. Put the mix in a suitable container. Store in a cool place for 2 hours minimum.