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3-ingredient vegan chocolate mousse

Christmas is fast approaching – a statement as stressful as it is exciting! With so much to fit in on Christmas Day, simplifying meal preparations can help lighten the load. So you can focus on what really matters – spending time with family and friends.

This simple 3-ingredient chocolate mousse is quick, easy, and completely vegan, dairy, and gluten-free. It is perfect for guests with dietary requirements or intolerances. Plus, it can be made in advance and stored in the fridge for up to three days, giving you more time to relax and enjoy the celebrations.

What makes this recipe stand out is its use of chickpea water, or aquafaba. Gaining popularity as a vegan alternative to meringue, it whips up beautifully and holds its shape just like traditional meringue – without tasting like chickpeas when mixed with other ingredients. Unlike avocado-based vegan mousse, this recipe creates a light, airy texture with tiny bubbles that look and taste just like a classic mousse.

Preparation time: 15 minutes, plus 1 hour to set.

Serves 4 average-sized ramekins.

Ingredients

  • The liquid from 1 can of chickpeas (120-125 ml)
  • 100 g good quality dark chocolate (we used 70%)
  • 3 TSP unprocessed sugar, such as coconut or unrefined

Method

  1. Fill a small saucepan with a little water and place a large bowl over it, ensuring the bottom of the bowl stays above the water level. Heat the water to just under a gentle simmer.
  2. Melt the chocolate: Break the chocolate into pieces and place them in the bowl. Leave on low heat to melt gently. Stir occasionally.
  3. Whisk the chickpea water: Meanwhile, pour the chickpea water into a large, deep bowl. Using an electric whisk, beat until it forms a foam (about 10 minutes). Gently dip the tip of the whisk into the foam to check if it forms peaks that hold their shape when lifted (this means it’s ready).
  4. Check the chocolate: Once the chocolate has melted, remove it from the heat and set it aside to cool slightly. It should be warm but not hot enough to burn you or too cool that it starts to set.
  5. Add sugar to the foam: Sprinkle sugar over the foam and whisk for another 20 seconds to mix evenly.
  6. Combine chocolate and foam: Transfer the melted chocolate into a clean bowl. Add the foam in three parts:
    • Whisk the first third quickly to loosen the chocolate.
    • Fold the second third in gently to retain the air.
    • Carefully fold in the final third until no white foam is visible.
  7. Set the mousse: Spoon the mixture into ramekins and refrigerate for about 1 hour to set.
  8. Serve: Top with your favourite festive toppings and serve. Since it’s Christmas, a little candied orange or raspberries would go great as a topping to finish it off!

If you’re after more quick and easy Christmas treats, check out these Gut-friendly gingerbread cookies 🍪

Any questions? Contact one of our Nutritional Therapists via live chat, weekdays from 8 am to 8 pm, for bespoke advice on gut wellness.

Questions? Talk to a Nutritional Therapist on live chat!

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