Unusual Chocolate Mousse — Egg-free, Cream-free, 3 Ingredients

Steps

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1. 1
   Pour 200 ml of aquafaba into a bowl. Using an electric mixer on high speed, whip it until foamy, just like beating egg whites or whipping cream.
   ▶ ≈0:08
2. 2
   While continuing to whip, add 20 g of sugar. Optionally add 1 teaspoon of white vinegar to help the aquafaba foam more easily and quickly.
   ▶ ≈0:45
3. 3
   Place 200 g of dark chocolate in a bowl and melt it using a double boiler (bain-marie). Let the chocolate cool to room temperature to avoid thermal shock.
   ▶ ≈1:09
4. 4
   Take a small amount of the whipped aquafaba and stir it into the melted chocolate, mixing vigorously to temper it.
   ▶ ≈2:00
5. 5
   Pour the tempered chocolate into the whipped aquafaba and gently fold together using a silicone spatula until the mixture is perfectly homogeneous.
   ▶ ≈2:14
6. 6
   Divide the chocolate mousse into small glasses or ramequins and refrigerate for 2 to 3 hours until set and ready to serve.
   ▶ ≈2:35