How to make two-ingredient, egg-free fluffy chocolate mousse: vegan recipe to surprise everyone

I have no problem consuming eggs regularly, preferably if they are free-range, but the recipe for spongy vegan chocolate mousse with two ingredients had to be tried yes or yes. And the verdict could not be more positive, we liked it so much at home that I have already repeated it several times. The key is in an ingredient secret that will surely surprise more than one because its use has not yet spread too much, but time by time.

I had already probed the ground with recipes for alleged mousses without animal products, but many times we called mousse to something that is not. A dessert that is simply creamy but not fluffy isn't strictly a mousse, and that's why it was hard to get that egg-free texture. Vegans, allergy sufferers or those who have run out of eggs at home can now turn to another basic ingredient in the pantry: vegetable cooking liquid or aquafaba.


For 4 people
  • Good quality dark chocolate 115 g
  • Aquafaba (vegetable preserving liquid) (the content of a large jar) 165 g
  • Sugar (optional) 25 g
  • Salt (optional) 1 g
  • Vanilla essence (optional) 2 ml
  • Coffee liquor (optional) 2 ml

How to make vegan fluffy chocolate mousse

Difficulty: easy
  • Total time 15 m
  • Elaboration 15 m
  • Repose 2 h

Open the can of chick peas or beans. Place a bowl and a strainer on top, pouring the contents of the pot inside. Stir gently, tapping as much liquid as possible into the bowl. Cover with plastic wrap and put in the fridge if we are not going to use it immediately, or store the chickpeas in an airtight container if we are going to use them later.

Chop or chop the dark chocolate with a knife and melt in a water bath or in the microwave. The water bath is always safer, as long as we make sure that no water enters. Stir until it has a homogeneous and creamy texture, allowing it to temper a little. It should not burn to the touch.

Place the chickpea liquid in a medium deep bowl and beat with a whisk, starting at medium speed and rising to the end. After about 5-10 minutes they will have been mounted as if they were clear to the point of snow. It should form spikes and have a firm, fluffy, white volume. We can now add the sugar if we use it and beat as if it were meringue.

Mix a portion with the chocolate and then fully combine the two ingredients, adding if we want the extra salt or aromas. Combine with a spatula or reed, using enveloping movements to try not to lower the volume too much. Once we have a homogeneous mixture, distribute in bowls, glasses or cups. Make 2-3 large or 4 smaller servings. Let cool in the fridge for at least 2 hours.

With which to accompany the mousse

After the recommended resting time, the ideal is to serve the egg-free vegan spongy chocolate mousse, allowing the cold to lose a little from the fridge outside it, but ensuring that the portions remain very fresh. You can take this or that or add grated black or white chocolate on top, a mixture of crunchy nuts, mint leaves, sifted icing sugar, a touch of cinnamon or whatever comes to mind.

none:  Meats And Birds Vegetables And Legumes Desserts 

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