Notice to chocolate lovers, this Chocolate mousse without egg will make you melt! 3 ingredients only for this rich and melting mousse. Very simple to prepare in a few minutes, it also keeps much better than traditional chocolate mousse.
An almost magical ingredient allows us to recreate the meringue effect, but without the eggs… Canned chickpea juice (aquafaba) yes, you read that right! No fear: its taste is imperceptible in the eggless chocolate mousse. And the result is truly stunning.
What you will like with this recipe
Flavor : 100% chocolate!
Texture : it depends on the time spent in the refrigerator. After an hour it is still supple, beyond that it becomes denser, and that's what I personally prefer.
Only 3 ingredients for this eggless chocolate mousse!
- dark chocolate : it's the star of the recipe! Opt for a dark pastry chocolate with 64% cocoa (that's what I used) to get the chocolate taste.
- canned chickpea juice : it's the magic ingredient that replaces eggs! It sounds crazy but the cooking juice of chickpeas once whipped has the same properties as egg white. It is called “aquafaba”. To recover it, simply drain canned chickpeas (without additives except salt). It should be at room temperature.
- light brown sugar : I love the caramelized side of brown sugar which goes perfectly with chocolate. Here I put very little: just enough to counterbalance the bitterness of the chocolate. However, if you take a less strong chocolate, you can skip it.
NB: find the exact dosages in my recipe at the bottom of the page.
How to make chocolate mousse without egg?
- To melt chocolate : I advise you to do it in a bain-marie here, the chocolate must melt slowly, and not overheat. We let it cool down while we do the rest.
- Whisk chickpea juice : like egg whites, whip the chickpea juice at room temperature, adding the sugar halfway. It takes a total of 10 minutes. We get a nice white mousse like a meringue.
- Combine the two textures : to avoid having lumps in the final mousse, I recommend first adding a little of this white mousse to the chocolate and whisking vigorously to combine the two well.
- Gently add the rest of the white foam : with a spatula, carefully add the rest of the chickpea mousse.
- Pour into glasses : pour this eggless chocolate mousse into the glasses and refrigerate for at least an hour.
Ideas to decorate your mosses
To decorate this vegan chocolate mousse, I advise you to add a nice spoonful of whipped coconut cream on top (I tell you about it in my recipe). Otherwise there are other options:
- crumbled cookies
- raspberries, blueberries
- crushed pecans, cashews…
- grated coconut
How to store vegan chocolate mousse?
Unlike traditional chocolate mousse, this egg-free chocolate mousse can be kept up to 4-5 days in the refrigerator. I advise you to cover your small containers so that they keep their flavor well (and not that of the fridge).
Other recipes to try
If you are looking for egg-free (vegan) treats, then take a look at these other recipes from the blog:
- Vegan chocolate cake & vegan ganache
- Coconut chocolate creams without egg
- Easy energy balls (4 ingredients)
- Raspberry banana nice cream
- Homemade almond puree
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful chocolate mousses!
Eggless Chocolate Mousse (3 Ingredients Only)
Chocolate mousse without egg
- 270 g full-bodied dark pastry chocolate (64% cocoa)
- 240 g canned chickpea juice (without additives, except salt)
- 25 g light brown sugar to adjust according to your preferences
- 20 cl coconut cream
- 2 cs icing sugar to adjust according to your preferences
- Finely crushed chocolate
Chocolate mousse without egg
- Melt the chocolate in pieces in a bain-marie. Let cool while you do the rest.
- In a large container or food processor bowl, whisk the chickpea juice on medium/high speed for 5 minutes.
- Add the brown sugar then continue beating for another 5 minutes to obtain the appearance of a meringue (10 minutes of beating in total).
- Add about 1/4 of this white mousse into the melted chocolate, whisking briskly (I use a hand whisk). This makes it possible to combine the two textures to put them at the same temperature and to prevent them from making lumps afterwards.
- Then very gently add the rest of the white mousse with a spatula, coating the chocolate so as not to break the mousse.
- Pour this chocolate mousse into glasses and refrigerate for at least 1 hour. The longer the mousse stays in the refrigerator, the denser it becomes (mine in the photos spent overnight in the refrigerator).
- Whip the very cold coconut cream into whipped cream with the icing sugar. Place a spoonful of whipped cream on each verrine, with crushed chocolate.