Make the vegan mayonnaise

• Pour the aquafaba into a tall glass or jug and add the mustard, salt and vinegar.
• Blend with the immersion blender and slowly drizzle in the sunflower oil while blending until thick and creamy.

Whip the aquafaba for the mousse

• Whip the aquafaba until stiff peaks form.
• Add the cornstarch and baking powder and whip briefly to stabilize.

Fold in the chocolate and chill

• Carefully fold the melted chocolate into the whipped aquafaba.
• Refrigerate until set and fluffy.

Prepare the Kaiserschmarren batter

• Whisk the flour, plant milk, sugar and a little aquafaba into a smooth pancake batter.
• Fold in the remaining whipped aquafaba to keep the batter airy.

Fry the Kaiserschmarren

• Heat the vegetable oil in a frying pan and pour in the batter.
• Fry like a big fluffy pancake until golden, then tear into pieces and serve.