A Chocolate Cloud
Let’s make a chocolate cloud. This mousse is light and dreamy. It melts on your tongue like a snowflake.
It is also vegan. That means no dairy or eggs. The magic comes from a bean’s cooking water. I know, it sounds odd. But trust your grandma Elowen. Magic often comes from simple places.
The Secret in the Can
The magic ingredient is aquafaba. That’s just the liquid from a can of chickpeas. Whip it up and it becomes fluffy like egg whites. I first tried this trick years ago. My neighbor’s boy is allergic to eggs. I wanted him to have a treat.
His smile was worth the experiment. This matters because everyone deserves a sweet moment. Food should bring people together, not leave them out. Have you ever cooked for someone with a food allergy? It feels good to make something they can enjoy.
Whipping Up Joy
Start by melting the chocolate with oil. Doesn’t that smell amazing? Let it cool a bit. Now, pour the aquafaba, sugar, and cream of tartar into a mixer.
Turn it on and watch the magic. It goes from cloudy juice to a soft, white cloud. Fun fact: Cream of tartar helps the aquafaba get stiff, just like in meringue! Whip it until soft peaks form. This takes a few minutes. Be patient. Good things need a little time.
The Gentle Fold
Here is the most important step. You must be gentle. Stir one spoonful of the fluffy foam into the chocolate. This loosens the thick chocolate. Now, add the rest.
Use a spatula and fold. Go around the bowl and under the mix. You are keeping all that air inside. If you stir hard, the cloud will fall. This matters in cooking and in life. Some things need a soft touch.
The Patient Wait
Spoon your cloud into little cups. Now comes the hard part. You must wait. Put them in the fridge for a few hours. I still laugh at that. I always want to eat it right away.
But waiting makes it set. It becomes firm and cool. The flavor gets even richer. What’s your favorite dessert to eat cold? Mine is this mousse, with a few raspberries on top.
Your Turn to Share
Now you have a bowl of chocolate joy. It is rich but not heavy. It feels fancy but is made from simple things. Share it with someone special.
Tell me, what is your favorite chocolate memory? Was it a birthday cake, or hot cocoa after playing in the snow? I love hearing your stories. They are the best recipes of all.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Vegetable oil | ¼ cup | |
| Bittersweet chocolate | 1½ ounces (43 grams) | chopped fine |
| Unsweetened cocoa powder | ¼ cup (¾ ounces/21 grams) | |
| Vanilla extract | ½ teaspoon | |
| Aquafaba | ½ cup | |
| Sugar | ⅓ cup (2⅓ ounces/66 grams) | |
| Cream of tartar | ¼ teaspoon | |
| Table salt | Pinch |
Instructions
Step 1: First, melt the oil and chocolate together. Use your microwave for about a minute. Stir it until it’s all smooth and shiny. Now, whisk in the cocoa powder and vanilla. Let this lovely chocolate mix cool on the counter. (A warm bowl will deflate our fluff later, so patience is key!)
Step 2: Next, let’s make magic with aquafaba. That’s just chickpea water. Pour it into your mixer with the sugar, cream of tartar, and salt. Whip it on medium-high until it gets fluffy. Soft peaks should form when you lift the whisk. It takes a few minutes, but it’s worth the wait!
Step 3: Time to combine everything. Scoop one-third of the fluffy aquafaba into the cooled chocolate. Whisk it in completely. This loosens the chocolate. Now, gently fold in the rest. Use a big spatula and be kind to the bubbles. What’s the best tool for gentle folding? Share below! Fold until no white streaks are left.
Step 4: Spoon your mousse into little cups or bowls. I love using my old teacups for this. Cover them with a bit of cling film. Let them chill in the fridge for a few hours. They need time to set and become dreamy. The waiting is the hardest part, I know!
Creative Twists
This mousse is a perfect blank canvas. You can make it your own so easily. A little change makes it feel new and special. I love playing with flavors. Here are a few of my favorite ideas to get you started.
Orange Zest: Add a teaspoon of fresh orange zest to the chocolate. It smells like sunshine.
Peppermint Swirl: Fold in crushed candy canes or a drop of peppermint extract. So festive!
Berry Surprise: Drop a few fresh raspberries into the bottom of each cup. A tart little secret.
Which one would you try first? Comment below!
Serving & Pairing Ideas
This mousse is rich and wonderful on its own. But a little extra touch makes it a real event. I always think about textures. Something crunchy with something smooth is just perfect. Here’s how I like to serve it.
Top it with coconut whipped cream and cacao nibs. The crunch is wonderful. You could also serve it with a side of crisp, sweet biscotti. For a drink, a glass of cherry juice sparkles with flavor. For the grown-ups, a small glass of port wine is a classic match. Which would you choose tonight?
Keeping Your Mousse Merry and Bright
This mousse loves a cold fridge. It will stay perfect for a full day. I do not suggest freezing it. Freezing changes its lovely, airy texture.
You can make the whole batch ahead. Just follow the recipe and let it set. Cover the dishes well with plastic wrap. This keeps other fridge smells away.
I once made it for a surprise guest. Having it ready in the fridge was a lifesaver. It meant we could chat instead of me cooking. That is why batch cooking matters. It gives you the gift of time.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Clouds
First, your aquafaba might not whip. Make sure there is no bean water left in your bowl. Even a little grease can stop the peaks. I remember when my bowl had a tiny bit of oil. The aquafaba just would not fluff up!
Second, the chocolate might seize. This means it gets lumpy. Always let your melted chocolate cool a bit. Then whisk in the cocoa slowly. This keeps everything smooth and silky.
Third, folding can deflate your mousse. Be very gentle with the spatula. Fold just until you see no white streaks. This matters for a light, cloud-like dessert. Getting it right builds your kitchen confidence.
Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this gluten-free?
A: Yes, all the ingredients are naturally gluten-free. Enjoy!
Q: Can I make it ahead?
A: Absolutely. Make it up to 24 hours before you need it.
Q: What if I don’t have cream of tartar?
A: A tiny bit of lemon juice works too. It helps the aquafaba get fluffy.
Q: Can I double the recipe?
A: You can! Just use a very large bowl for folding. *Fun fact: aquafaba is the liquid from a can of chickpeas!*
Q: Any serving tips?
A: A few berries on top look and taste wonderful. So does a little sprinkle of sea salt.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making this sweet treat. It is magic turning bean water into clouds. Cooking is about sharing and trying new things.
I would love to hear all about your kitchen adventures. Tell me how your mousse turned out. Your stories are my favorite thing to read.
Have you tried this recipe? Let me know in the comments below. Happy cooking!
—Elowen Thorn.
Vegan Chocolate Noel Mousse
Description
A rich and airy vegan chocolate mousse made with aquafaba for a decadent, dairy-free dessert.
Ingredients
Instructions
- Microwave oil and chocolate in large bowl until chocolate is just melted, 30 to 60 seconds. Add cocoa and vanilla and whisk until very smooth. Set aside and let cool.
- While chocolate mixture cools, combine aquafaba, sugar, cream of tartar, and salt in stand mixer fitted with whisk attachment. Whip on medium-high speed until mixture is slightly glossy and soft peaks form, 4 to 7 minutes.
- Whisk one-third of aquafaba mixture into chocolate mixture until fully combined. Using rubber spatula, gently fold in remaining aquafaba mixture, making sure to scrape up any chocolate from bottom of bowl, until no streaks remain. Spoon mousse into 4 serving dishes. Cover and refrigerate until set, 3 to 4 hours. (Mousse can be refrigerated for up to 24 hours.) Serve.
Notes
- Full Nutrition: View Nutritional Information