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.
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 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.
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.
- My first tip is to work quickly when combining the ingredients. Vigorously whisk and fold the aquafaba into the chocolate as quickly as possible.
- 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.
- 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.
2-Ingredient Chocolate Mousse
This decadent, creamy dessert is so easy to throw together and only requires two ingredients.
- 150 g (5.3 oz) High quality chocolate
- 150 ml (½ Cup + 2 Tbsp) Aquafaba, liquid from 1 can of unsalted chickpeas
Roughly chop the chocolate into chunks and add it to a bowl. Melt chocolate using a double boiler.
Once melted, set the chocolate aside to cool and place the aquafaba into a grease-free stainless steal or glass bowl.
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.)
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.
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.
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.