**Before starting, read our footnote on cooking successfully with aquafaba or chickpea liquid

1. Use the drained liquid from 2 tins of chickpeas, and reduce over medium heat until you have 230g of liquid. This will concentrate the protein in your chickpea liquid, helping it form more stable, egg white-like foam when whisked.
2. Once the aquafaba is reduced, pour it into a jug and place it into a clean metal or glass bowl in the freezer to cool to room temperature for 5 minutes.
3. Roughly chop the chocolate and place into a glass, ceramic or metal bowl. Place the bowl over a pan of boiling water, to create a Bain Marie. Make sure the base of the bowl isn’t touching the water. Gradually melt the chocolate. Then add a generous pinch of salt to the chocolate and stir. Or microwave the chopped chocolate in a microwave safe bowl until melted. Be sure to watch the chocolate to ensure it doesn’t catch and burn.
4. Remove the chickpea liquid from the freezer. Add the vinegar and whisk with an electric mixer or by hand until the mixture foams and forms soft peaks. This means when the whisk is removed from the whipped chickpea liquid it forms a semi-stable peak that will flop over. Slowly add the sugar, whisking on high or by hand until you have a meringue-like consistency. Rub a little of the mixture between your fingers. If you can feel any grains of sugar keep whisking.
5. Add ¼ of your whipped chickpea liquid into the warm melted chocolate, and quickly whisk the two together by hand until well combined. Once well combined, fold through the remaining whipped chickpea mixture.
6. Add the mixture to a serving bowl and place into the fridge for at least 2 hours or until set.
7. Portion into bowls, drizzle with very good olive oil, and top with chopped pistachios, hazelnuts, or any crispy bits you fancy.  You can also serve in shot glasses.