Whisk aquafaba by hand or whisk with stand mixer attachment on high for 10 minutes until stiff peaks are formed.

Melt chocolate in a double broiler, then remove chocolate bowl from heat. Let cool for about 2 minutes before you stir in the agave. Fold your whipped aquafaba into your chocolate until well combined.

Ladle chocolate mousse into your cups. If you want to do the same design as us, tilt the cup to the side and put it in a muffin tin.

Refrigerate for at least 4 hours.

Whisk aquafaba by hand or whisk with stand mixer attachment on high for 10 minutes until stiff peaks are formed.

Blend strawberries in a blender with the agave, then fold into your whipped aquafaba.

Once chocolate mousse is firm enough, ladle your strawberry mousse on top.

Refrigerate for at least another 4 hours.