Chocolate Mousse

Here’s a simple and indulgent 2-Ingredient Chocolate Mousse recipe that requires no heat, no gelatin, and no dairy. It’s rich, airy, and perfect for anyone looking for a vegan, plant-based dessert with minimal effort.

2-Ingredient Chocolate Mousse

Type: Vegan, No-bake
Servings: 2 to 4
Prep Time: 15 minutes
Chill Time: 2 hours (or overnight for best results)

Ingredients

1. 150 g (about 5.3 oz) dark chocolate

   • Use a high-quality vegan dark chocolate (70 percent cocoa or more)

   • Choose chocolate with no dairy or milk solids

2. Aquafaba from 1 can of chickpeas (unsalted)

   • Aquafaba is the liquid from canned chickpeas

   • You will need about 3/4 cup (180 ml) of aquafaba

   • Make sure it’s at room temperature or cold

Equipment

• Mixing bowl

• Electric mixer or stand mixer (hand whisking is not recommended)

• Spatula

• Grater or knife (for chocolate shavings, optional)

• Serving glasses or ramekins

Step-by-Step Instructions

Step 1: Prepare the Chocolate

1. Chop or grate the dark chocolate into small pieces.

2. Set aside in a medium mixing bowl.

Note: No melting is required if the chocolate is shaved or grated finely. The heat from the aquafaba will not melt the chocolate, so this step helps it blend better later.

Step 2: Whip the Aquafaba

1. Pour the aquafaba into a clean, grease-free mixing bowl.

2. Using a hand or stand mixer, beat the aquafaba on high speed for about 8 to 10 minutes.

3. Stop when you get stiff peaks, similar to egg whites. The foam should hold its shape when the whisk is lifted.

Note: If you like, you can add a pinch of cream of tartar or a few drops of lemon juice to help it whip more quickly, though it’s optional.

Step 3: Fold in the Chocolate

1. Gently fold a spoonful of the whipped aquafaba into the chopped or grated chocolate to loosen the texture.

2. Then slowly and carefully fold in the rest of the whipped aquafaba in batches.

3. Mix just until combined. Do not overmix or you will deflate the mousse.

The result should be a light, airy mousse with some specks of chocolate throughout.

Step 4: Chill and Set

1. Spoon the mousse into serving glasses or ramekins.

2. Place in the refrigerator for at least 2 hours to firm up.

For best texture and flavor, let it chill overnight.

Step 5: Serve

• Serve as-is or top with cocoa powder, shaved chocolate, berries, or coconut whipped cream if desired.

Tips

• Make sure your mixing bowl is completely clean and dry before whipping aquafaba. Any oil or residue can prevent stiff peaks.

• Use good-quality chocolate for best flavor, as it’s the main ingredient.

• Aquafaba from unsalted canned chickpeas works best. Do not use aquafaba from homemade chickpeas unless it’s concentrated and thick.

• Do not melt the chocolate unless it’s absolutely necessary. If you must melt, allow it to cool before folding into the aquafaba or it will deflate.