Why would anyone want to make an Eggless Chocolate Mousse?! And how is it even possible??
Well, let me explain and most importantly share my recipe with you! It is surprisingly so easy and impressive that my mom says “It’s magic“.
If you don’t care about the explanation, click on the Jump to Recipe button right below this picture. 🙂
Why make an egg-free mousse?
Yes, the original traditional chocolate mousse is absolutely delicious! And I should know. It used to be my favorite dessert as a child. My dad also loved it, and we had made it a tradition to always share one at the restaurant. Until I became highly intolerant to eggs at the age of 17…
Food allergies and intolerance are not the only reason for needing an eggless chocolate mousse recipe. It could well be that you are just…
- Running out of eggs – It happens more than you think!
- Following a vegan or plant-based diet – This recipe does not contain any animal protein or product.
- Caring about animal welfare – It is sometimes quite difficult to find good eggs.
- Reducing food waste – Making the most of every ingredient and leftovers.
- Enjoying culinary challenges.
For instance, my mom does not have any dietary restrictions, but she has grown very curious about plant-based recipes. For her, it is important to know about substitutes in case she runs out of basic ingredients at the last minute. Living in the countryside, she cannot just make a quick trip to the grocery store if she finds herself missing 1 egg right before baking a cake.
It took me 15 years to make my first chocolate mousse without eggs. It was so easy, so simple, and the main ingredient had been in my pantry the ENTIRE TIME! So you can’t imagine how happy I was when I succeeded, but how frustrated at the same time that I hadn’t learned this earlier.
What is the trick?
What do I use as an egg white substitute for my Eggless Chocolate Mousse? The secret ingredient is Aquafaba. Behind this fancy name hides a very simple ingredient: chickpea juice.
Something incredible about chickpea juice is that you can beat it like you would egg whites, and obtain beautiful stiff peaks. This allows you to create the same recipes as you would with eggs. You only need to adjust the amount of other ingredients (like sugar or chocolate) to cover the taste of the chickpeas.
There are two ways to get Aquafaba:
- The easiest and my preferred way to get it consists of draining jarred chickpeas and collecting the liquid. Even though it also works with canned chickpeas, buying glass jars is potentially safer. Indeed, the lining of cans could seep into your juice and make it harmful (think BPA).
- You can also make Aquafaba yourself by cooking dried chickpeas in water and collecting the cooking liquid. Great resources on chickpea juice have already been posted by other chefs and bloggers. I particularly like the Minimalist Baker’s Guide to Aquafaba in which she shows you how to make it yourself.
Tips to get the best results
Aquafaba usually has a light brown color and should feel a bit slimy to the touch.
In order to get the best results, you want your chickpea juice to have a certain thickness. When it is too liquid, I pour it into a pan and heat it up on low-medium heat until it reduces by a third. That way, I am sure that it has the right consistency.
If you intend to beat it as egg whites, using cream of tartar helps stabilize the Aquafaba to obtain beautiful and firm peaks. This is essential when making mousse or meringue.
Chickpea juice needs to be beaten almost 10 minutes in order to get firm whites. When done, you should be able to turn the bowl upside down without them falling.
For this Eggless Chocolate Mousse, you have to be very delicate when incorporating the whites to the chocolate. First, add one big spoonful of the whites to the chocolate, and stir well until the mixture is all smooth and even. This will help with incorporating the rest of the whites. Then you want to become more gentle. You need to fold the rest of the whites into the chocolate, little by little. This will help preserve the air bubbles you created by beating the whites. This is what will create a very aery mousse at the end.
This mousse needs to rest at least 6 hours in the fridge, but will have an even better texture and flavor if made the night before.
I made an Instagram reel to show you how to make it. So if you prefer to also watch the video before giving it a try, visit my Instagram profile @missallergist.
People with a legume allergy will not be able to eat this mousse. Please don’t forget to ask your guests about their allergies and food restrictions before planning your menu.
Eggless Chocolate Mousse
- Electric egg beater
- 6 ramekins
- ⅔ cup Aquafaba chickpea juice
- 1 tsp cream of tartar
- 2+ tbsp granulated sugar
- 4 to 5 oz semisweet chocolate vegan or regular
- 1 tsp vanilla extract
- 1 tbsp plant-based milk optional
- Get the juice of cooked chickpeas and reduce it to 2/3 cup.
- Pour it into a large mixing bowl and add the cream of tartar.
- Beat the liquid like you would with egg whites.
- Add the sugar while beating, and then place it in the fridge while preparing the chocolate.
- Put the chocolate in a pan with the vanilla extract and melt on low heat, mixing constantly.
- If too dry, add milk and keep mixing until all melted.
- In a large mixing bowl, use a spatula to fully mix the chocolate with 1 big spoonful of your chickpea whites.
- Repeat the process very delicately until all the whites have been folded into the chocolate.
- Pour the mousse evenly into 6 ramekins.
- Place in the fridge for at least 6 hours before serving.
Are you now craving an Eggless Chocolate Mousse but don’t know what to make with all of the actual chickpeas? Try this super easy Chickpea Zucchini Salad recipe.
I would to know how your Eggless Chocolate Mousse turns out. Tag me @missallergist on Instagram or Facebook if you make it and/or comment below.