I finally attempted an aquafaba chocolate mousse today, chilled bowl and water, beat to very stiff peaks as directed, and it deflated as soon as a few T's cocoa was added, becoming almost liquid again just like egg whites can. Round two, new recipe no cocoa just sugar and melted (cooled) chocolate. Water beat beautifully, but deflated again when chocolate was added! Recipe stated 1/3 lost volume was to be expected. What am I doing wrong??