Learn how to make a perfectly fluffy French Chocolate Mousse Without Eggs! This 2 ingredient chocolate mousse is quick and easy to make. It's hard to believe this French chocolate mousse contains no eggs or dairy. This vegan-friendly recipe is surprisingly simple to make and offers a delicious alternative for those with a sweet tooth and dietary restrictions alike.
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Chocolate mousse ("mousse au chocolat" in French) is such a classic dessert in all French families I had to find a way to make it without eggs and without dairy (as I'm intolerant to both).
I found THE best solution when I found out about aquafaba. The use of aquafaba not only allows this French chocolate mousse recipe to be without eggs but also makes it budget friendly and zero waste!
I love serving this chocolate mousse in glasses. Well I like all kinds of desserts served in glasses like my Coconut Mango Sago Tapioca Pudding, my Strawberry and Mint Fruit Salad or my Vegan Pumpkin Pudding.
⭐ Why you'll love this recipe
- This French chocolate mousse without eggs is so light and fluffy it feels like you're eating a cloud.
- Only 2 ingredients.
- Quick and easy to make.
- This recipe is eggless and vegan.
- Perfect for an elegant dessert either for a cocktail party, anniversary celebration, Valentine's Day.
- The recipe video will help you see how to fold the ingredients into each other in order to get the fluffiest chocolate mousse.
📖 Ingredient notes
- Aquafaba. A.k.a chickpea water. If you're using aquafaba form a can of chickpeas, there's a good chance that it already contains salt (check the ingredients on the can to make sure). In this case, do not add any salt. On the other hand, if you're using homemade aquafaba that hasn't been salted already, add a pinch of sea salt before whipping it. If you have never heard of aquafaba before and need to learn everything about it you can read my post Whipped Chickpea Juice. And if you have some leftover chickpea juice, you can make my Vegan Aquafaba Strawberry Mousse with it.
- Dark chocolate. You can either use chocolate chips or chocolate bars. It doesn't matter because you are going to melt them. Make sure to check the ingredients in order to choose dark chocolate that doesn't contain milk if you're intolerant or vegan.
For the quantities for this French chocolate mousse without eggs recipe, please see the recipe card below.
🥣 Step by step instructions
- Melt the chocolate completely. You can either melt it on the stove, in a bain-marie (double boiler) or in the microwave oven.
- In a large bowl, whip the aquafaba until the foam reaches a firm and robust state (when you turn the bowl upside down, the foam should stick to the bowl).
- Immediately fold whipped aquafaba to chocolate. Please read below for further explanation and watch the video to see the process.
- Once all the foam has been incorporated to the chocolate, you can either leave your chocolate mousse in the bowl you used to prepare it and directly store in the fridge to set. Or you can transfer the chocolate mousse into individual glasses to give it an instant elegant touch. Whatever your choice, put your chocolate mousse in the fridge for at least 4 hours to set. And voilà! Bon appétit!
👩🏻🍳Top tips
Follow the order of the recipe steps
It's important to follow the order of the recipe steps. Your chocolate needs to be already melted when your whipped aquafaba is ready to be incorporated. Otherwise the foam might fall back down as you make it rest while you are melting the chocolate. If this happens, you will lose the fluffy texture of the mousse and end up with a dense chocolate pudding.
How to fold whipped aquafaba into chocolate to achieve a fluffy texture
To mix the whipped foam with the melted chocolate, take about two tablespoons of foam and transfer it in the melted chocolate and then begin to mix the 2 ingredients.
Proceed with this mixing with caution, so you don't flatten the foam. In order to do so, lift and place on top, the mixture that was underneath.
This movement of placing the mixture from below on top is the only technique that you should use. And you must do this with large, generous gestures, measured yet swift, going out from the middle to the edges, continually turning the bowl on the table.
Keep doing this, until all the foam has been incorporated into the melted chocolate.
Watch the video in the recipe card below to see how to fold whipped aquafaba to make a fluffy and light chocolate mousse.
Tip to decorate your chocolate mousse
Do not hesitate to garnish your French chocolate mousse with chocolate shavings. You can also serve your chocolate mousse with raspberries. And, by the way, if you like the chocolate and raspberry pairing, you will love my Easy Vegan Gluten Free Chocolate Raspberry Cake.
💬 Recipe FAQs
First of all, let's discuss about the meaning of the word "mousse".
Mousse is a French word that means "foam". So we use it to name dishes that have a "foamy" texture or what you would call fluffy.
So a real traditional French chocolate mousse (or mousse au chocolat) is supposed to have a fluffy and light texture. Otherwise, you wouldn't call it "mousse" but "crème au chocolat".
You can serve chocolate mousse with raspberries or strawberries on the side as both berries pair very well with chocolate. You can also serve it with a fruit salad or even with shortbread or sugar cookies.
Another great thing about chocolate mousse is that it makes a perfect dessert for a romantic dinner, date night, Valentine's Day or if you host an elegant dinner party.
To give it an instant elegant touch, serve this chocolate mousse in beautiful glasses. Make sure to transfer the mousse in the glasses right after making it, before it sets in in fridge.
🍪 Other chocolate recipes you might like
Did you like this recipe? Please leave a 5-star rating 🌟🌟🌟🌟🌟 on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.
📋 Recipe / Recette
French Chocolate Mousse Without Eggs
Ingredients
- 80 ml (⅓ cup) aquafaba (see notes below)
- 100 g (½ cup) dark chocolate
Video
Instructions
- Melt the chocolate completely. You can either melt it on the stove, in a bain-marie (double boiler) or in the microwave oven.
- In a large bowl, whip the aquafaba until the foam reaches a firm and robust state (when you turn the bowl upside down, the foam should stick to the bowl).
- Immediately fold whipped aquafaba to chocolate as described:To mix the whipped foam with the melted chocolate, take about two tablespoons of foam and transfer it in the melted chocolate and then begin to mix the 2 ingredients using a spatula.Proceed with this mixing with caution, so you don't flatten the foam. In order to do so, lift and place on top, the mixture that was underneath.This movement of placing the mixture from below on top is the only technique that you should use. And you must do this with large, generous gestures, measured yet swift, going out from the middle to the edges, continually turning the bowl on the table.Keep doing this, until all the foam has been incorporated into the melted chocolate.
- Once all the foam has been incorporated into the chocolate, you can either leave your chocolate mousse in the bowl you used to prepare it and directly store it in the fridge to set. Or you can transfer the chocolate mousse into individual glasses to give it an instant elegant touch. Whatever your choice, put your chocolate mousse in the fridge for at least 4 hours to set. And voilà! Bon appétit !
Rae H says
I really wanted this to work but when I tried mixing the whipped aquafaba to the melted chocolate, the chocolate stiffened up and was not able to be folded. Tried it twice. What am I doing wrong?
Bea C. says
Bonjour Rae. Sorry for my delayed answer. It's hard to know what you are doing wrong from a distance. But it could possibly come from the aquafaba not being whipped enough or because it has already started falling down. To make sure that your aquafaba has been whipped enough, you need to turn your bowl upside down: the aquafaba should stick to the bowl. The other tricky thing about whipped aquafaba is that it falls back down very quickly (much quicker than egg whites). So you really need to melt your chocolate first and then incorporate the aquafaba immediately after whipping it. Another common problem is the folding process. You need to proceed with the mixing with caution, so you don't flatten the foam. In order to do so, lift and place on top, the mixture that was underneath. And you must do this with large, generous gestures, measured yet swift, going out from the middle to the edges. I hope this will help. Let me know if you try this chocolate mousse again!
Nina Wilson says
So delicious, thank you
Railes says
Great recipe. Thank you!
Dessa says
Added a pinch of cinnamon and OMG!!!!
Bea C. says
Bonjour Dessa. Thank you so much for your comment! ❤️ So glad you like this recipe!! I have to admit that I never thought about adding cinnamon to it (yes, shame on me). That's a great suggestion!
Marie-Dominique says
Delicious chocolate mousse recipe. What a wonderful way to replace the eggs!