You can make a lot of top-notch desserts and still miss something simple.
I think we love simple desserts because they take us back to our childhood and give us that carefree, safe feeling.
It is in order to dip you into childhood memories that I even made a cocoa chocolate frosting that has a very recognizable flavor.
In fact, the dessert is easy and quick, you don't have to dread it, you just have to pick it up and make it.
Bird's milk is easiest to assemble in a ring or split mold. After hardening, you can carefully separate the soufflé from the form with a knife. Or better yet, use acetate film and simply remove it when the soufflé is ready.
As for sugar: any sugar, syrup or sugar substitute will do in the biscuit, in the chocolate frosting as well.
For soufflés, use white, cane sugar, agave or topinambour syrup.
If you want to substitute sugar for the sweetener, use erythritol. In this case, whip the aquafaba with the erythritol, and make the syrup simply from water and agar-agar.