3 Ingredient Vegan Chocolate Mousse

This is an easy way to veganize a delightfully rich and chocolatey dessert, with only 3 ingredients. The main ingredient that allows for the fluffy texture is aquafaba, the brine saved from a can of chickpeas. This recipe makes enough to fill two 8oz mason jars.

INGREDIENTS:

(small batch makes 2 good sized servings)

1/2 cup aquafaba, chilled (brine saved from a can of chickpeas)

2 tbsp maple syrup (can sub agave syrup)

1/2 heaping cup dairy-free chocolate chips, melted

METHOD:

1 - Melt the chocolate chips using a double boiler. Set aside to cool. If you don’t have one, you can melt them in a small stainless steel bowl, sitting on top of a small saucepan with a little water inside. This way the steam from the water melts the chocolate gradually. Stir to help the melting process speed up. Do not melt in a saucepan directly on the heat source. It’s too hot and may dry out the chocolate. You can also use a microwave, melting in small increments of time.

2 - Make sure the aquafaba has been chilled in the fridge for at least an hour, this will make the whipping process faster. In a medium (not too shallow) mixing bowl, add the chilled aquafaba and whip using an electric hand mixer on a med-high setting for 5-10 minutes, until stiff peaks form and the consistency is thick and fluffy.

3 - Add maple syrup and continue to whip for 1-2 more minutes.

4 - Using a silicone spatula, gently add the cooled melted chocolate to the mixture, and gently fold to combine. Do not whip anymore, or you will lose the fluffy consistency. Once fully combined, spoon mixture into small jars or serving dishes. Top with whatever you’d like!

Topping suggestions: cocoa nibs, shredded coconut, coconut whip, shaved chocolate, chopped nuts (pistachios, almonds, pecans, etc.), icing sugar, fresh fruit (raspberries, blackberries, strawberries, etc.) hemp seeds, chia seeds, flax seeds.

5 - Place lid on jars (or cover serving dishes), and place in fridge for a couple of hours to set. Enjoy!

Makes: 2 medium or 4 small servings

Prep time: 15 minutes + 2 hours chilling time

Cook time: n/a

Store: Air-tight jars or sealed dishes, in fridge

Lasts: 4 - 6 days