Add <quantity>½<unit>cup</unit></quantity> of aquafaba and <quantity>¼<unit>tsp</unit></quantity> of cream of tartar to the bowl of a stand mixer

Whisk on medium low speed until the liquid starts to thicken. Turn to high speed until it forms stiff peaks. This can take up to 10m total

Add <quantity>100<unit>g</unit></quantity> of white sugar and squeeze the juice of <quantity>1</quantity> lemon. Whisk until combined

Continue whisking until you reach the desired stiffness. The marshmallow fluff is ready

Melt <quantity>150<unit>g</unit></quantity> of 60% vegan chocolate in a double boiler. Stir occasionally until melted

Place <quantity>200<unit>g</unit></quantity> of vegan whipping cream in a stand mixer bowl set with a whisk attachment. Whisk on medium-high speed until stiff peaks form, and add a pinch of salt

Carefully fold in the warm and melted chocolate into the whipped cream until completely mixed

Fill a piping bag with the chocolate mousse

Fill half of a small jar with the chocolate mousse and add <quantity>1½<unit>tbsp</unit></quantity> of spiced cookie crumbles

Cover with the Marshmallow Fluff and torch until caramelized. The s'more in a jar is ready

Garnish with an edible flower. Enjoy!