Eggless Chocolate Mousse (3 Ingredients Only)
Tasty and melting, this egg-free chocolate mousse is very easy to make, with only 3 ingredients!
Quantity: 5 verrines
Ingredients:
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
Décor
- 20 cl coconut cream
- 2 cs icing sugar to adjust according to your preferences
- Finely crushed chocolate
Preparation:
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).
Décor
- 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.
Notes:
This egg-free chocolate mousse keeps much better than the version with egg: up to 4-5 days in the refrigerator.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)