Dairy and eggs may be the cornerstones of conventional chocolate mousse, but taking them out has big benefits—whether or not you’re vegan.
Without the dulling effects of cream, the chocolate flavor is far more profound and complex. And without yolks or dairy, the texture is gossamer light, with nary a trace of the classic’s sometimes cloying richness. That’s not all: This vegan mousse comes together in 20 minutes from pantry ingredients. You can read all about how chef Kiki Louya developed the recipe for Cook's Illustrated here.
Here are the three simple steps:
MAKE THE CHOCOLATE BASE
We melt chopped bittersweet chocolate with a scant ¼ cup of vegetable oil. Then we stir in cocoa powder—both types of chocolate ensure the boldest flavor—and a little vanilla.
WHIP A LIGHTER-THAN-AIR FOAM
Next, we turn to a favorite egg replacer in vegan cooking: aquafaba, the viscous liquid in a can of chickpeas that has a keen ability to whip to a stiff, snowy-white foam. We whip the chickpea liquid with sugar, salt, and a touch of cream of tartar (the latter improves its ability to hold on to air).
COMBINE, CHILL, AND ENJOY
We fold the foam into the chocolate base; portion the mixture into serving dishes; and after chilling 3 hours in the fridge, this exceptionally chocolaty, ethereal—and easy—chocolate mousse is ready to enjoy.
The Best Cocoa PowderThe big debate in cocoa powder has always been Dutch-processed versus natural. Is that really the most important factor?
Dark ChocolateIt’s easy to find a great snacking chocolate. But cooking is different: Choosing the right dark chocolate can make the difference between a dessert that’s flawless and one that’s a flop.
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