How to Vegan Chocolate Mousse with Only 2 Ingredients!

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This 2.5 Ingredient Chocolate Mousse is so easy to whip up, and vegan to boot! Rich, light and airy, it is a healthier alternative to the egg and dairy filled stuff, but it’s knock-your-socks-off chocolatey!

Why You’ll Love this Recipe

• Stupid easy to make: Only two steps are needed to make this creamy, luscious, decadent mousse. No separating of eggs, no beating of egg whites or cream. All you have to do is melt chocolate, whip aquafaba, and fold together. Simple!
• It requires only 2 ingredients, keeping your grocery bill low and the shop simple. It’s got to be the simplest dessert to whip up, ideal for when you have an irresistible craving!
• It’s sophisticated: who knew that a dessert so simple to make, requiring only two ingredients, could be so rich and sophisticated. This luscious, decadent dessert is so appropriate for those intimate dinner parties – it’s sure to impress, and it didn’t require any stress to whip up!

Uses for Vegan Chocolate Mousse

Chocolate mousse is such a versatile dessert, as long as you have the final plan for it by the time it is ready to chill. The reason for this is, once the mousse is set, it cannot be reformed or reshaped. You will need to pour it over the crust or cake before you put it into the fridge to set.

Ganache Frosting

You can definitely use this 2.5 Ingredient Chocolate Mousse recipe as a ganache-like icing for cakes. It is beautiful with Healthy Vanilla Cake (pictured above) and Sourdough Banana Cake (pictured below).

The only thing is, the mousse will run off the cake quite easily, so you will need to have the cake in some kind of container to keep the mousse on top.

If you are wanting a luscious layered cake like these pictured, I recommend sling the cake in two, and putting the two halves in separate, generously lined cake tins.

Pour the mousse atop each half, and put them side-by-side, in the fridge. Once the mouse is set, carefully remove each moussed-cake-half from the tin, and layer them up. It makes a really lovely looking and toothsome cake!

Cheesecake Topping

This airy mousse is ideal for elevating a cheesecake. I have used it to add a bit of layering to my cheesecakes (Black Doris Plum Cheesecake is pictured). For some reason, they seem naked without this extra layer!

It’s really easy to add this mousse to the cheesecake. Start making it while the cheesecake is chilling in the fridge (the cheesecake needs to be firm enough to stay put when the weight of the mousse is poured on top).

Simply pour on top of the chilled cake and return it to the fridge to set overnight.

Adding it to the cheesecake does mean that it will be even longer before you get to hoe into the cake, but the extra weight is worth it!

Ingredients you’ll Need

• Chocolate: The chocolate needs to be more than 40 – 50% cocoa solids. I have tried with 30% milk chocolate, and the flavour was underwhelming. The chocolate needs to be dark, because you are thinning it out with quite a lot of aquafaba. You want that chocolate flavour to be deep and rich, and I find that 50-60% cocoa solids is the best – not too bitter yet it still delivers that intense chocolate flavour.
• Aquafaba: Aquafaba is the liquid that comes in tinned legumes. Chickpea brine is probably the best one to use, since it is relatively colourless, but you could use any kind of bean brine. I have used kidney bean, black bean and cannellini bean brine.
• White Vinegar or lemon juice: this acid is the .5 ingredient that is absolutely crucial. Add it to the Aquafaba at whipping stage, the acid helps to set and stabilise the aquafaba. This is so the aquafaba can get to the point where it will stay in the bowl when you turn it upside down. It is crucial to get the aquafaba to this point, because otherwise it will collapse when you merge it with the chocolate.

Making Vegan Chocolate Mousse:

Melt the chocolate

First, you will need to melt the chocolate. It is best to do this over a bain marie. Set up a medium pot over a medium heat, and let it come to the bowl. Break the chocolate into a heat proof bowl, and place that over the pot to melt.

You don’t want the chocolate to get too hot, otherwise it will seize. Seized chocolate is pretty devastating. It’s happened to me before. If it does happen, you can add a dash of boiling water, and whisk vigorously, it can return to that melted chocolate texture you desire.

However, you REAALLY don’t want to have to do this, as it could compromise the setting of the mousse, so do try not to muck it up(talking from experience here!).

Just to be safe, I take the chocolate off the heat when it is about 75% melted. The rest of the blocks will melt in the warm chocolate liquid, and it keeps the mixture from getting too hot.

Set aside while you finish the Aquafaba.

Timing: getting it right.

While the chocolate is heating, you can start whipping the aquafaba. It takes about 10 minutes to get the Aquafaba to stiff peaks, and you don’t want it to sit too long while the chocolate is melting.

Neither do you want to pour hot chocolate through the fragile aquafaba.

You want the chocolate to be slightly cooled by the time the aquafaba is at stiff peaks. The chocolate does need to be runny enough to mix nicely with the aquafaba.

So you can see it is a fine balance!

Whip the Aquafaba

Pour the Aquafaba into a clean mixing bowl. Add the slosh of vinegar (or lemon juice. About 2 tablespoons).

Using electric beaters (essential. Doing it by hand is a death sentence), whip up the aquafaba until it is stiff. It should remain in the bowl if you turn the bowl upside down).

Fold it together

This step is another major pressure point for mousse.

For one thing, you do not want the stiff aquafaba to collapse and become runny.

For another, you do not want the chocolate to seize and solidify in flakes before fully incorporated.

Both these things have happened to me before, and I tell you, there’s no going back if either happens.

To ensure light, airy yet well combined mousse, here’s what you need to do:

1. Transfer the aquafaba to the melted chocolate quarter by quarter. Ensure it is completely combined before you add the next quarter.
2. Use a wooden spoon or plastic spatula for the best results (you see that I didn’t use my own advice but folded using the Aquafaba whisk. It’s trickier, and I wouldn’t recommend as a first option)
3. Fold through, using careful strokes. Do not beat, but choose each movement carefully, making sure you get to the chocolate at the bottom of the bowl.

Serving Suggestions for Vegan Chocolate Mousse:

• Cake Frosting – a mentioned above, keep the cake in the tin (to contain the mousse) and pour the mousse over it. Chill in the fridge for 4 hours/
• Smaller Individual Dessert – once mixed, divide between 4 pretty clear-cut bowls. Place in the fridge to chill for 4 hours. Then, top with whipped cream or ice cream and freeze-dried raspberries.
• Tart filling -pour the mousse over a prepared base. To make it easy for yourself, you can buy these already made. Individual petit-4 sized shells would be so dinky, especially for a party! If you would like to make a Raw Vegan tart shell, Here’s my full recipe for Vegan Chocolate Mousse Tart (pictured below).
• Cheesecake topping – as mentioned above, pour the mousse over your chilled cheesecake. Adds a show-stopping layer, and a punch of extra flavour and richness. Should take 4 hours in the fridge until it is ready for slicing.
• As a dessert side for a party – simply pour into a decorative bowl, and add it to your dessert table. It is such a good thing to connect different desserts together (since it goes with so many things!). Perfect for a party.

Variations of Vegan Chocolate Mousse

1. Sub out half the dark chocolate for milk chocolate, for a sweeter, milkier mousse (this will give you about 40% cocoa solids).
2. Divide the mixture in half, and use white chocolate with one half, and dark chocolate with the other. Layer them up for a stunning dessert.
3. Once it has been in the fridge for 2 hours, stud it with fresh berries, chocolate or nougat. These will add a bit of texture and crunch, and an extra pop of flavour!