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You are here: Home / Recipes / Gluten-Free / 2-Ingredient Chocolate Mousse (Aquafaba Based)

2-Ingredient Chocolate Mousse (Aquafaba Based)

July 25, 2020

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close up of chocolate mousse with whipped cream on top

This recipe has to be a new favourite of mine. You only need two ingredients! Just two to make this mouthwatering dessert that you can enjoy throughout the week.

Whip it up and scoop it into small serving bowls. Once the mousse has set, you can squeeze a bit of whipped cream on top and grate your favourite dark chocolate to finish things off. Extremely simple yet amazingly delicious. It’s the perfect end-of-summer dessert.

overhead photo of mousse with whipped cream and grated chocolate

What is Aquafaba? Is it Good For You?

Aquafaba is essentially a name for the viscous water in which chickpeas have been cooked. It has the ability to mimic egg whites and is a great alternative for those that are egg intolerant or vegan.

It has emulsifying properties and can be used to make meringues, aerate cakes, replace whipped cream and even replace eggs in sauces such as homemade vegan mayo.

There are a few differences though. The most notable being that it doesn’t set like egg whites do when baked. This means that you want to avoid using aquafaba in oven-baked goods that deflate easily. Aquafaba in macrons and angel food cake is a no-no!

Another difference is that Aquafaba contains sugars that the body can’t digest and doesn’t contain the same amount of nutrition as egg whites do.

All in all, I wouldn’t necessarily say it’s a healthy alternative… It is definitely convenient though and great when used right.

Chocolate mousse with whipped cream on spoon

Chocolate Mousse Ingredient Breakdown

Chickpeas: I suggest using the liquid from unsalted canned chickpeas. You can actually make your own aquafaba by boiling chickpeas if you have to time. 100% optional.

You can also use salted canned chickpeas that are soaked in brine but again I don’t recommend it. It’ll still whip up just as good as unsalted Aquafaba but I find that the salt content is far too high for a dessert such as this.

Chocolate: I recommend using the highest quality chocolate you can afford. 50% of this dessert is chocolate so it’ll have a big impact on the taste. I’ve made this dessert with both a higher and lower quality chocolate and distinctively noticed the difference in creaminess and texture.

In terms of preferences, I prefer using dark chocolate with about 50% cocoa solids for baking. Milk or extra dark chocolate will also work perfectly for this but extra dark may be a bit too intense if you don’t plan on adding sugar.

Dairy-free chocolate is a great choice for this recipe too. I tested this recipe using vegan chocolate and it worked well.

Additions: If you have a real sweet tooth, add 1 – 2 tablespoons of sugar after the aquafaba has been whisked to a foamy consistency with soft peaks. Continue whisking until it reaches stiff peaks and follow the steps as the recipe card states. This dessert also doesn’t go wrong with a squeeze of whipped cream and either a sprinkling cocoa or grated dark chocolate to finish it off.

https://www.homemadeeatery.com/wp-content/uploads/2021/12/Vegan-Mousse.webm

Tips & Tricks

Even though this chocolate mousse recipe only needs 2 ingredients it is slightly tricky, technically speaking.

Make one simple mistake and the result will be a grainy lumpy dessert caused by the chocolate seizing. Seizing can be described as:-

“Overheating chocolate (anything over 46°C will do it), adding cold substances or getting any liquid (even a teaspoon) into melted chocolate can make chocolate seize up in this way because the sugars in the chocolate lump together and separate from the fat, rather than harmoniously melding together as happens in successfully melted chocolate.” Great British Chefs

Usually, I’m all for eating failed batches of desserts as I hate food waste but this tastes pretty horrific when seized and there’s not much that can be done to bring it back to life. Hopefully, my tips will help you get this dessert smooth and creamy on your first try.

  1. My first tip is to work quickly when combining the ingredients. Vigorously whisk and fold the aquafaba into the chocolate as quickly as possible.
  2. Secondly, make sure your equipment is squeaky clean. Wash it three times over if you have to. If your bowl or whisk is greasy then you’ll end up spending much longer than necessary whipping up the aquafaba.
  3. My last point would be to make sure that the aquafaba is stiff before you fold it into the chocolate. A simple trick to check that your peaks are stiff enough is to hold the bowl upside down. If it stays in place then you’re good to move onto the next stage.

Storing Aquafaba Chocolate Mousse

This dessert will stay in the fridge for up to 5 days which makes it a great make-ahead dessert to eat throughout the week. For this reason, I recommend storing it in mini glass bowls and wrapping cling film over it to keep it fresh.

If you make this then I’d love to hear your thoughts. You can also click here for more delicious baking recipes. Thank you for reading.

close up of chocolate mousse with whipped cream on top
Print

2-Ingredient Chocolate Mousse

This decadent, creamy dessert is so easy to throw together and only requires two ingredients.

Course Dessert
Cuisine Dessert
Keyword dark chocolate, healthy recipes, vegan mousse
Prep Time 15 minutes
Chill time 2 hours
Total Time 2 hours 15 minutes
Servings 4
Calories 187 kcal
Author Lauren Harris | Homemade Eatery

Ingredients

  • 150 g (5.3 oz) High quality chocolate
  • 150 ml (½ Cup + 2 Tbsp) Aquafaba, liquid from 1 can of unsalted chickpeas

Instructions

  1. Roughly chop the chocolate into chunks and add it to a bowl. Melt chocolate using a double boiler.

  2. Once melted, set the chocolate aside to cool and place the aquafaba into a grease-free stainless steal or glass bowl.

  3. Grab a grease-free electric whisk and begin whisking the aquafaba on a medium speed. Once nearing soft peaks, turn up the speed to high and continue whisking until stiff peaks form. (Check for stiff peaks by turning the bowl upside down. The aquafaba should stay in place. Keep whisking if it doesn't.)

  4. By now the chocolate should be cool to touch but still runny. Vigorously whisk ⅓ of the aquafaba into the melted chocolate. Do this quickly to avoid the chocolate separating.

  5. Fold ⅓ of the remaining whipped aquafaba into the chocolate. It will deflate slightly but this is okay. Once it's combined add another ⅓ of whipped aquafaba and fold again. Repeat the process until both ingredients are combined.

  6. Divide the mousse between the serving dishes and allow them to chill for at least 2 hours but preferably overnight. Serve with whipped cream and grated chocolate.

Recipe Video

https://www.homemadeeatery.com/wp-content/uploads/2021/12/Vegan-Mousse.webm

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Tagged With: 2-ingredients, aquafaba, healthy recipes, mousse, vegan

Did you give this recipe a go? Let me know what you think. I’d love to hear your thoughts and opinions below. ↓↓↓ You can also get in touch with me using Instagram.

Reader Interactions

Comments

  1. Gail McDonald says

    November 10, 2020 at 6:42 am

    Can you cook dry chickpeas and use the cooking liquid for the mousse. If so, what’s the process and quantities please

    Reply
    • Lauren Harris says

      November 11, 2020 at 10:05 am

      You can but keep in mind that the chickpea flavour will be slightly more intense.
      1. Soak 400 g/2 cups of chickpeas in water overnight.
      2. Discard the soaking water then add the chickpeas to a pot with 2 litres/8 cups of water and boil them medium heat for 1 hour. Let the chickpeas cool in the liquid for 30 minutes.
      3. Strain the liquid from the chickpeas and simmer the chickpea liquid until it thickens and has the same consistency as canned chickpea liquid. You’ll only need 150 ml of the aquafaba for this recipe so any leftovers can be stored in the fridge for up to 2 days.

      I hope this helps. Let me know if you have any more questions.

      Reply

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