Here is the recipe so you can see how they are use.

::: spoiler spoiler

The chocolate is melted using a water bath and left to cool slightly while the aquafaba is whipped.
When it is whipped the egg yolks are quickly mixed in the chocolat so it form what looks like a heavy cake batter.
The batter is then incorporated in the whipped aquafaba and lets to set at least 6 hours before consumption.

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What could I use to replaced the egg yolk? Should I live dangerously and try to simply omit it?