A classic and decadent chocolate mousse that's perfectly light, airy and comes together in less than 30 minutes.
French chocolate mousse might sound super intimidating to make, but it's super easy and this recipe only requires 4 ingredients! It doesn't require the use of an oven either, so it's especially convenient to whip up during the summer months.
There are a variety of ways to serve and utilize chocolate mousse. Some classic methods include:
single serving mini cocottes or glasses
piping atop of cakes or pastries
or, as a filling to an entremet
Another convenience to chocolate mousse is that you can prepare the recipe well in advance (so, great for having ready in the fridge for dinner parties or celebrations). Although this recipe only requires 4 ingredients and minimal time, there's still room for error- baking is a science! Traditionally, chocolate mousse requires egg whites to whip into a meringue, so I'm using the seamless plant-based equivalent- our trusty aquafaba (bean juice!). Remember- it's completely tasteless! Working with chocolate and meringue is tricky but with a couple of tips and care, the recipe will come together beautifully; this is why I highly recommend reading the tips and troubleshooting steps below before starting the recipe!
BAKING TIP: FOLDING AERATED INGREDIENTS TOGETHER IS THE BEST WAY TO AVOID DEFLATION WHILE COMBINING ELEMENTS OF A RECIPE
tips before starting/TROUBLESHOOTING:
Tip #1:
If the chocolate starts to separate and look oily or grainy, this is a sign that your ganache has split. This can happen from too much heat and can almost always be rescued. To fix: add small amounts of LUKEWARM cream into your ganache while mixing with a handheld immersion blender. A food processor can be used as well, since we are trying to emulsify the fats back into the ganache.
TIP #2:
Be sure that everything is completely DRY. Introducing any sort of water content can seize your chocolate.
TIP #3:
If the aquafaba is struggling to whip into peaks, add a pinch of cream of tartar to elevate the acidity. This will help your aquafaba come to soft/stiff peaks.
TIP #4:
Another reason aquafaba isn't reaching soft or stiff peaks is because it could be to diluted. In order to gain a bit more protein and a thicker, egg white-like viscosity, you might have to reduce your aquafaba down to eliminate some water content. This can most definitely help your aquafaba when trying to make meringue as well.
TIP #5:
Ensure the mixing bowl and utensils used to whip aquafaba are free of oil or fat residue; as this can prevent your aquafaba from whipping into peaks.
MOUSSE AU CHOCOLAT | 4 INGREDIENT CHOCOLATE MOUSSE
Prep time: Cook time: Yield:
30 Minutes ___ 3 Servings
ingredients
(100 g.)- 1 Dark Chocolate bar
(75 g.)- Coconut Whipping Cream*
(60 ml.)- 1/4 cup Aquafaba**
1 Tbsp. Organic Confectioners Sugar***
METHOD
Set up a double boiler by adding an inch of water into a small pot and set to simmer.
Chop dark chocolate into small pieces and add to a medium heat safe glass or metal bowl with coconut cream.
Once water is simmering, turn heat off and place bowl of chocolate and coconut cream on top of the pot- the water should NOT touch the bottom of the bowl.
Whisk constantly until the chocolate melts, avoiding the bowl from getting too hot (place bowl on a kitchen towel every minute or so and continue mixing to make sure the bowl doesn't get too hot and seize chocolate).
Once chocolate ganache mixture is fully melted, set aside.
Add aquafaba into a separate small mixing bowl and whip with a handheld mixer on high until stiff peaks form (about 15 minutes), gradually adding confectioners sugar.
Fold 1/3 of the whipped aquafaba meringue into the chocolate ganache until just combined. Add the remaining aquafaba meringue and gently fold until fully combined.
Evenly distribute into 3 ramekins or mini cocotte's- I use a big cookie scoop to do this.
Chill for at least 4 hours before serving. Store covered in the refrigerator for 2-3 days and serve chilled.
NOTES
*Coconut whipping cream must be used- not coconut milk. The fat content must be high to achieve a creamy texture. If you don't have access to coconut whipping cream, I recommend chilling a can of coconut milk and using the top layer of cream ONLY.
**Aquafaba is the liquid leftover from cooking garbanzo beans. For a full recipe, reference my "How to Make Aquafaba" post. The liquid in a can of garbanzo beans can also be used; I advise using sodium-free.
***I use organic confectioners sugar since USDA Organic labeled sugars are processed without bone char.
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