Classic and Vegan Chocolate Mousse

Ingredients

• 200 g Dark chocolate 70 % cocoa (Cut into pieces for even melting)
• 6 units Egg yolks (At room temperature)
• 6 units Egg whites (At room temperature, carefully separated from yolks)
• 1 pinch Salt (Optional, to stabilize the whipped whites)
• 1 can Can of chickpeas (400 g) (Use only the liquid (aquafaba), drain the chickpeas)
• 30 g Granulated sugar (About 2 tablespoons, to incorporate into the aquafaba)

Instructions

1. Melt the chocolate (bain‑marie)

   Place the heat‑proof bowl over a pot of simmering water. Add the chopped dark chocolate and let it melt gently, stirring occasionally.

   Time: PT5M

2. Let the melted chocolate cool slightly

   Remove the bowl from the bain‑marie and let the chocolate rest for 5 minutes so it drops to about 40‑45 °C, the ideal temperature to incorporate the eggs without cooking them.

   Time: PT5M

3. Separate the eggs (classic version)

   Separate the 6 yolks from the 6 egg whites. Keep the yolks in a small bowl and the whites in the bowl that will be used for whipping.

   Time: PT2M

4. Whip the egg whites

   Using an electric whisk, whip the egg whites on medium speed until they form soft peaks. No need to add salt.

   Time: PT5M

5. Incorporate the yolks and the first portion of whites

   Add the 6 egg yolks to the warm chocolate and mix until you obtain a smooth ganache. Then fold in one and a half ladles of whipped whites, folding vigorously with the spatula.

   Time: PT5M

6. Incorporate the remaining whites

   Add the rest of the whites in two batches, lifting the mixture from the bottom to the top and turning it gently. The mousse should become lighter and more airy.

   Time: PT5M

7. Divide into ramekins and refrigerate (classic)

   Pour the mousse into ramekins or small jars. Smooth the surface with the spatula and place in the refrigerator for at least 2 hours.

   Time: PT0M

8. Prepare the aquafaba (vegan version)

   Open the chickpea can, drain the peas and collect the liquid (about 150 ml). Strain if needed.

   Time: PT2M

9. Whip the aquafaba into meringue

   In a clean bowl, whisk the aquafaba with the granulated sugar until you obtain a firm and glossy consistency, similar to whipped egg whites.

   Time: PT5M

10. Melt the chocolate for the vegan version

    Repeat step 1 with the second batch of chocolate (or use the same melted chocolate if you have enough).

    Time: PT5M

11. Incorporate the aquafaba into the chocolate

    When the chocolate has slightly cooled (≈40 °C), add the whipped aquafaba in two portions, folding gently until you obtain a homogeneous mousse.

    Time: PT5M

12. Divide into ramekins and refrigerate (vegan)

    Pour the vegan mousse into ramekins, smooth and place in the refrigerator for 2 hours before serving.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

5 g