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@Seriouslywolf
There was no recipe, but it is actually quiet easy, this is what I’ve done:
at the core of it was 400g lindt 70%.... (at least half of which was later sticking all over my kitchen). heat 1l soy milk with 1 vanilla pod and bind with cornstarch as needed, to create generic 'pudding base', let cool and settle for couple of hours. slowly melt 400g chocolate in not too hot waterbed. fluff 3 small egg white and bind with a tablespoon of dark chocolate powder and sugar. melt c. a dozen sheets of gelantine, not need to press all the water out. add to chocolate, from here on things need to happen fast. mix chocolate into (room temperature) pudding base, stir constantly! lift egg white under, lifting not stirring, fill into bowl and let settle. store in fridge but serve at room temperature, keep max one night (fresh egg) and do not give to weak or pregnant (or people on a diet).
You could replace gelantine by agar to go vegan, but I have no clue what vegans use to create a mouse (get air in) if there is no eggs or cream.