- Place the chocolate in a heatproof glass bowl placed over a bowl of simmering water. Allow it to melt gently. Remove from the heat and allow it to slightly cool.
- Whilst your chocolate is melting / cooling place your aquafaba in a large clean bowl and beat until stiff peaks form using an electric whisk. Add the tablespoon of caster sugar when you have reached loose peak stage. Persevere as this will take 10-12 minutes. *Note - you cannot overbeat aquafaba.
- Gently fold in the melted chocolate until you have a smooth chocolatey mousse consistency. (The mix will lose some of its volume - this is normal).
- Divide into three ramekins or glasses and chill for at least 3 hours or overnight.
- Slice your cherries in half and remove their pips. I find the easiest way (in the absence of a cherry stoner) to do this is to slice all the way round the cherry using a sharp knife and twist the halves apart. Then twist the pip out.
- Place your cherries into a medium-sized bowl and pour in the amaretto. Toss well and place in the fridge until ready to serve tossing every so often.
- To serve, arrange a few cherries on top of the mousse and finish with a little grated chocolate if you wish.
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