Start by placing a can of garbanzos, and a can of coconut whip cream (see notes in blog post if unable to obtain coconut cream and using canned coconut milk instead) in the refrigerator for 6+ hours or overnight.
After chilled, strain the juice from the can of garbanzos (about ¾ cup) to remove any garbanzo skin or chunks. Place in med sized bowl and begin to whip with electric beaters. Whip for approx 6-8 minutes. Watch it carefully once it starts to turn white and fluffy.
Once you notice nice peaks forming, stop whipping! (You actually can over-whip aquafaba and cause it to become liquidy again.)
Take your can of coconut cream and spoon it’s contents into a medium sized bowl. Using your same beaters, whip the coconut cream for just a few seconds or until starts to smooth out. Add the cocoa, Agave, and Vanilla Extract and whip until cocoa is dissolved and mixture is smooth.
Carefully combine whipped aquafaba and coconut cream mixture. Whip together with beaters for just a few seconds. Just try not to overmix! The more airiness you can retain, the fluffier your mousse will be!
At this point, the mixture will be a bit runny. That’s no problem! It will set up beautifully in the fridge. I like to pour the mousse into individual serving sizes using stemware or a ramekin. Place in your refrigerator to chill 4+ hours or overnight, and serve cold with a garnish of berries!
Video
Notes
Be careful to buy garbanzos with only salt, water, and garbanzos as the ingredients: if you find salt-free, that's even better.
Although you can cook chickpeas yourself, the results with home-made garbanzo juice vary widely so I recommend just to use the juice from a store-bought can of garbanzos.