Preparation:

1. For the mousse, melt the chocolate over a water bath. Drain the chickpeas over a measuring cup and set aside. Place the extracted aquafaba in a food processor and whip it together with the sugar and agar agar until stiff. Fold the melted chocolate into the aquafaba whipped cream. Divide the mousse between the glasses and refrigerate for at least three hours.
2. For the topping, melt the coconut oil together with the maple syrup over a low heat, add the bread and the pistachios, toast briefly and put aside to cool. Mix the berries with the rose water and fold into the bread mixture.
3. Garnish the mouse with the topping.