2 Ingredient Mousse
This unique dessert was shared on The 4 Blades blog in 2016. This egg free chocolate mousse has a secret ingredient. It uses aquafaba, the liquid from a tin of chickpeas that you would usually tip down the drain. It has been found to act like egg whites, which is great news for vegans, those with egg allergies and pregnant women avoiding raw egg. Now, we are not going to lie. We were worried about how this would taste. I mean, it’s not like the liquid that comes out of a tin of chickpeas looks or smells very good… how could it possibly taste good? Well, let us assure you that after you leave this egg free chocolate mousse to set in the fridge overnight, all you can taste is the chocolate. This recipe serves two, but you can easily double the recipe without having to make any changes to the method. To make this a delicious vegan dessert, simply ensure that you use dairy free chocolate (which is easy to find if you use a very dark chocolate, for example Lindt™ 80% dark chocolate).
This recipe was originally featured in Episode 97 of the podcast.
This egg free chocolate mousse is light and aerated, as you can see in the picture. In comparison to the Double Decker Chocolate Mousse we made last year for The Desserts Issue of the magazine, this is SO easy. We found that the whipped aquafaba was so much more stable to work with than whipped egg whites.
Recipe Tester Feedback: "Finally a vegan mousse that tastes like the real thing! So amazingly light and fluffy in texture." - Tamara
No: Gluten / Egg / Nuts
*Variations: Can be made without Dairy
Total Preparation Time 15 minutes + overnight setting time
Cannot be frozen
- Add the chocolate (100g) to the bowl. Grate Speed 8 / 4 seconds.
- Add the aquafaba (20g only) to the bowl. Program 5 minutes / 50C / Speed 2-3. The mixture should look like melted chocolate. Set aside in a separate bowl.
- Clean and dry the mixer bowl. Add the remaining aquafaba (120g) to the bowl. Insert the whisk attachment. Program 7 minutes / Speed 4. The aquafaba will form thick white peaks.
- Move a third of the whipped aquafaba to the chocolate mixture. Stir together with a spatula.
- Move the remaining whipped aquafaba into a separate bowl.
- Pour the chocolate mixture into the whipped aquafaba.
- Gently fold through before spooning into your preferred containers and moving to the fridge to set overnight.
Note: We have found that some dark chocolate with soy lecithin as an emulsifier will split during the melting stage. We have had success with the Lindt™ Excellence range (not the "smooth" varieties).