Eggless Chocolate mousse (gluten free, vegan)

This eggless chocolate mousse is light and super chocolatey. It's quick and easy to make.

Chocolate mousse is such a classic dessert in all French families I had to find a solution to be able to eat some without eggs and without dairy (as I'm intolerant to both).

I found THE best solution to my problem amongst vegan recipes: it’s not only, budget friendly, zero waste, super easy to make but also with only 2 ingredients! All in all it’s probably better than the original recipe.

Ingredients

• aquafaba a.k.a chickpea water. If you have never heard of aquafaba before and need to learn everything about it you can read this beginner's guide to aquafaba.
• dark chocolate chips

How to make

1. Melt the chocolate chips in order to get a fairly liquid chocolate (add a little bit of water if needed)
2. Whip the aquafaba in a large bowl until the foam reaches a firm and robust state (when you turn the bowl upside down, the foam should stick to the bowl).
3. Incorporate delicately the foam to the chocolate (not the other way around). Please read below for further explanation.
4. 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 or transfer it to individual ones. Whatever your choice is, put your eggless chocolate mousse in the fridge for at least 3 hours. And voilà! Bon appétit!

How to incorporate whipped aquafaba to chocolate

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 to the melted chocolate.

Other chocolate recipes

• Chocolate chip Pumpkin bread (GF, paleo, vegan)
• Heart Shaped Chocolate Cakes (AIP, paleo)
• Double chocolate zucchini bread (Paleo, vegan)
• French hot chocolate (vegan, paleo)
• Fudgy chocolate cake (gluten free, nut free, vegan)
• Pear and chocolate tart (gluten free, paleo, vegan)

Eggless Chocolate mousse (gluten free, vegan)

5 from 2 votes

Recipe by gohealthywithbea.com - http://www.gohealthywithbea.com Course: DessertsCuisine: FrenchDifficulty: Easy

Servings

3

servings

Prep time

10

minutes

Ingredients

• ⅓ cup (80 g) aquafaba a.k.a chickpea water (click here if you need to learn more about aquafaba)

• ½ cup (100 g) dark chocolate chips

Instructions

• Melt the chocolate chips in order to get a fairly liquid chocolate (add a little bit of water if needed)
• Whip the aquafaba in a large bowl until the foam reaches a firm and robust state (when you turn the bowl upside down, the foam should stick to the bowl).
• Incorporate delicately the foam to the chocolate (not the other way around).
• 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 or transfer it to individual ones. Whatever your choice is, put your mousse in the fridge for at least 3 hours. And voilà!
  Bon appétit !

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