Peanut Butter Mousse with aquafaba (Dessert)

Blend silken tofu, banana, peanut butter, and maple syrup until completely smooth and creamy; refrigerate. 2. Drain 1/3 to 1/2 cup of chickpea water (aquafaba) into a large clean mixing bowl. 3. Whip the aquafaba with an electric mixer, adding the lemon juice after about 8 minutes, and whip until stiff peaks form, about 10 minutes total. 4. Gently fold the whipped aquafaba into the peanut butter mixture with a spatula. 5. Spoon the mousse into jars and refrigerate to set, preferably overnight, or freeze for about one hour; decorate with dairy-free chocolate and serve chilled.