Vegan Chocolate Mousse, Chocolate Meringue & Anise Pears

Begin with the meringue. Add the aquafaba to a small pan and heat to bubbling. Reduce by one fifth then set aside to cool to room temperature. Preheat oven 90C.
Whip the aquafaba for at least5 minutes or until you have a thick, white foam. Add the sugar 1tbsp at a time, whipping for a further 5 minutes. It is imperative to whip for this long to create a stable structure.
Once you have added all the sugar, rub the meringue between your fingers to check it has dissolved. Whip for a further 2 minutes then ripple through the melted chocolate.
Spoon the meringue into a piping bag and pipe shapes on a lined baking sheet. Bake for 1 ½ - 2 ½ hours depending on the size of your meringues. They should feel crisp and dry. Allow to cool with the oven door ajar.
For the mousse add the flesh of the Avocados to a blender with the maple syrup, cocoa powder golden syrup, coconut cream, plum syrup, and salt. Blend until smooth.
Layer the mousse with the meringues and pears and pop into the fridge for 1 hour to set.
Serve with chocolate flakes.

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