As far as I’m concerned, there’s only one way to make chocolate mousse.

No whipped cream, no butter, no nothing. Very fresh eggs and really good quality chocolate and that’s it.

Unless of course you’re making vegan chocolate mousse.

Which you really should because:

1. It’s a fantastic way to use aquafaba (aka. the thick-ish, yellow-ish liquid your pour down the drain whenever you use canned chickpeas). Take that, food waste!
2. It’s delicious. And no, it doesn’t taste like hummus.
3. It’s so simple (only 3 ingredients!) yet as indulgent as the real deal!
4. You won’t believe it works until you’ve tried it anyway, will you?

But once you’ve seen the magic of turning bean brine into fluffy goodness and turned that into amazing vegan chocolate mousse, I can garantee you’ll wonder where such a genius concept had bean hidding!

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More vegan pudding recipes

Sticky Toffee Porridge (Vegan, GF)

Pink Fruit Salad (Vegan, GF, paleo)

Strawberries & (Coconut) Cream (Vegan, GF, paleo)