Break chocolate into small pieces and place in a medium bowl.
Prepare an ice bath: fill another medium bowl with ice and cold water.
Pour the hot liquid (coffee/tea/water) over the chocolate. Stir until fully melted and smooth.
Place the chocolate bowl into the ice bath (i.e., set it inside so its base is in the ice-water) and begin whisking vigorously for ~4-5 minutes until mixture thickens, colour lightens, and whisk leaves thick ribbons.
Remove the bowl from the ice bath, continue whisking for another ~1 minute until mixture turns light and mousse-like.
Immediately spoon into serving bowls or glasses. Serve either at room temperature or after chilling for ~30 minutes if you prefer firmer texture.
Garnish if desired, and serve.
Storage: Cover and refrigerate for up to 4 days. Before serving from chilled state let sit ~10 minutes at room temp for best texture. PlantYou+1
Notes: Quality of chocolate is key. If using slightly lower cocoa chocolate you may want a little less hot liquid to maintain thicker texture.
𧟠Full Consolidated Recipe (Version B: Chocolate + Aquafaba)
Yield: ~4 servings
Prep time: ~20 minutes active, plus chilling (3-4 hours)
Ingredients:
~200-250 g dark chocolate (70% or higher)
~120 ml aquafaba (liquid from canned chickpeas)
Instructions:
Drain a can of chickpeas, reserving ~120 ml of the liquid (aquafaba).
Melt the dark chocolate (double boiler or microwave in 30 second intervals) until smooth and set aside to slightly cool.
Whip the aquafaba in a clean bowl with a whisk or mixer until soft peaks form (~15-20 minutes by hand, less with an electric mixer) NeuroticMommy
Gently fold the melted chocolate into the whipped aquafaba until just combined (some deflation is okay) Cookpad
Divide the mousse into individual serving containers and refrigerate for at least 3-4 hours (or overnight) until set. Cooking With Elo
When ready to serve, garnish as desired and serve chilled.
Storage: Cover and refrigerate for up to 2-3 days.
Notes: Ensure the bowl and whisk for aquafaba whipping are very clean (no oil residue) to ensure good foam formation.
đ§ Tips & Tricks for Success
Use high-quality dark chocolate (70% or higher cocoa) with good cocoa butter content â this improves flavor and sets texture better. Pastry Wishes
If you use coffee or tea as the hot liquid, choose strong brew but unsweetened (or lightly sweetened if needed). Decaf coffee is fine for caffeine-avoidance.
When melting chocolate, ensure no water droplets get into the pieces (unless water is the intentional liquid) because stray moisture can cause chocolate to seize.
During whisking in the ice bath, keep a consistent rhythm and whisk thoroughly â air incorporation matters. Stop when mixture holds its shape on a whisk.
If after whisking the mousse seems runny or wonât set, you may have used too much hot liquid, or the chocolate may be too low in cocoa butter â next time reduce liquid slightly or choose a better quality chocolate.
For the aquafaba version: whipping time depends on mixer/power; youâll know youâre ready when peaks hold shape and bowl can be inverted without mixture moving.
Chill times: Immediate serving gives a soft mousse; refrigerating gives firmer texture.
On storing and serving: Mousse may slightly firm in fridge; allow a few minutes at room temp before serving for best mouthfeel.
If you notice a grainy or separated texture, you might have whisked too far or the mixture cooled too quickly/unevenly. In that case you can gently warm and whisk again (though this may compromise structure) â one site references reheating to redo. Cocoa Runners
Garnish just before serving to preserve crispness (berries, nuts, zest) and provide texture contrast.
For children/family: Use decaf or water as liquid; keep it simple. One recipe notes: âNo eggs, no cream⊠vegan chocolate mousse ⊠only 2 ingredientsâ cookist.com
â Final Words
This 2-Ingredient Chocolate Mousse is a fantastic example of how simplicity can yield luxury. With minimal ingredients and attention to technique, youâll create a dessert that looks and tastes indulgent, yet is accessible and vegan-friendly.
Whether you choose the hot liquid version or the aquafaba version, youâll gain:
A no-bake treat (no oven required)
No gelatin, no dairy, no eggs (depending on version)
Elegant serving option suitable for dinner parties or everyday
Fast prep (under 15 minutes for one version)
Great flavor + decadent texture
Try it, tweak it, experiment with toppings or flavors (orange zest, sea salt, berries, espresso), and youâll find yourself reaching for it repeatedly.
If you like, I can create printable recipe cards for both versions (hot liquid version & aquafaba version) plus five topping/variation ideas ready to use. Would you like that?
