the liquid from a can of chickpeas)! It’s a fantastic vegan trick for making light, airy mousse with minimal effort and ingredients. Here’s the classic method and key tips for success.
2-Ingredient Vegan Chocolate Mousse
Yield: 2-3 servings
Prep Time: 15 minutes (plus chilling)
Active Time: 15 minutes
Ingredients:
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1 (15 oz / 400g) can of chickpeas (unsalted, if possible)
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100-120g (3.5-4 oz) good-quality dark chocolate (50-70% cocoa), broken into pieces
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Optional for flavor: 1-2 tbsp sugar or maple syrup, a pinch of salt, ½ tsp vanilla extract
Instructions:
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Drain the Aquafaba: Open the can of chickpeas and drain the liquid into a clean, completely grease-free mixing bowl. Reserve the chickpeas for another use (like hummus!).
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You should have about ½ cup (120ml) of liquid. This is your aquafaba.
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Whip the Aquafaba: Using a hand mixer or stand mixer with a whisk attachment, whip the aquafaba on high speed. It will go from foamy, to soft peaks, to stiff, glossy peaks, just like egg whites. This can take 5-10 minutes. For best results, make sure the bowl and beaters are free of any grease or fat.
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Melt the Chocolate: While whipping, melt the chocolate.
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Easy Method: Place chocolate in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until just melted.
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Stovetop Method: Place a heatproof bowl over a pot of barely simmering water (double boiler), ensuring the bowl doesn’t touch the water. Stir until melted. Let it cool slightly (it should not be hot to the touch).
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Fold Gently: Add about ⅓ of the whipped aquafaba to the slightly cooled, melted chocolate. Fold vigorously with a spatula—this loosens the chocolate. Then, gently fold this chocolate mixture back into the remaining whipped aquafaba until no white streaks remain. Be gentle to keep as much air as possible.
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Chill: Divide the mousse into serving glasses or bowls. Chill in the refrigerator for at least 2-3 hours, or until set. It will firm up as it chills.
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Serve: Enjoy as is, or top with berries, coconut whipped cream, or a sprinkle of cocoa powder.
🔑 CRITICAL TIPS FOR SUCCESS:
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Use a Clean, Grease-Free Bowl: Any trace of fat (oil, yolk, soap residue) can prevent the aquafaba from whipping properly. Wash your equipment with hot, soapy water and dry thoroughly.
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Chickpea Liquid Quality: The flavor of the aquafaba can vary by brand. Using unsalted chickpeas and/or a “no added salt” variety gives a neutral base. Some people add a tiny bit of cream of tartar (⅛ tsp) while whipping to stabilize it, but it’s not always necessary.
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Chocolate is Key: The chocolate provides the structure as it solidifies when chilled. Do not use chocolate chips if they contain stabilizers that prevent melting. Use a good baking or eating bar.
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Fold, Don’t Stir: Folding gently is the secret to keeping the mousse light and airy.
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Patience with Whipping & Chilling: Don’t rush the whipping or the chilling time. The mousse needs time to fully set.
Why This Works:
Aquafaba (the starchy, protein-rich water from cooked legumes) mimics the behavior of egg whites. Its proteins can trap air when whipped, creating a foam that gives structure to the mousse. The melted chocolate, when cooled, solidifies and stabilizes that foam into a creamy, decadent dessert.
Enjoy your incredibly simple, rich, and airy vegan chocolate mousse