For the Mousse

1. Melt the chocolate in a double broiler over medium heat. Add water to a medium saucepan and bring to a gentle simmer. Place a heat-safe bowl on top of the saucepan – do not let it touch the water. Add chocolate chips to the bowl and stir until melted.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the heavy cream for about 2 minutes until soft peaks form. Pour the melted chocolate and continue beating until fully combined.
3. Divide the mousse into 2 glasses or cups and refrigerate for at least 30 minutes. 

For the Toppings

1. While the mousse cools, mix the hazelnuts with cinnamon and cardamom and roast for 5 minutes at 350F.

For the Aquafaba Meringue

1. In a small saucepan over medium heat, cook the aquafaba for 5 minutes. Liquid will reduce by half. Once cooled, transfer to the bowl of a stand mixer fitted with the whisk attachment and add the cream of tartar and sugar. Whisk on high speed for 5-10 minutes, or until stiff peaks form.

Assemble the Mousse

1. Layer each glass of chocolate mousse with the roasted hazelnuts (see notes for additional toppings). Spoon in the meringue and use a kitchen torch to brown the meringue peaks!
2. Enjoy!