Chop chocolate into small pieces.

Melt chocolate over double boiler.

Open a can of chickpeas and drain the Aquafaba into a large bowl.

It should be at room temperature.

Using an electric mixer whip aquafaba until stiff peaks form. It takes about 10 minutes to whip.

Add the sugar slowly, while beating on medium speed.

Fold in the chocolate gently. You may also add a few drops of vanilla extract.

Divide the mixture between 4 glasses. Refrigerate for at least 6 hours. Top with chocolate shavings and berries. Serve.