Do you know where chocolate mousse comes from? Let’s travel back in time to discover its fascinating origins.
From the Palace to Every Palate
Our story begins in the 18th century at the court of King Louis XVI, where the wigs were almost as extravagant as the banquets. It was there that Charles Fazi, the Swiss-born chef to the King, decided to experiment with chocolate. Inspired by the delicate foam that formed on cups of hot chocolate, he created an incredibly light chocolate dessert that seemed to defy gravity. The year was 1755. Some years later, culinary writer Joseph Menon gave this creation its now-famous name by describing it as mousse au chocolat.
In 1820, André Viard published a recipe for chocolate mousse in his cookbook Le Cuisinier Royal, made with chocolate, egg yolks, cream and sugar. Thanks to this publication, chocolate mousse became widely known and could easily be prepared at home.
An Artistic Evolution
The story continues. During the 19th century, it is said that the painter Henri de Toulouse-Lautrec, renowned for his love of fine food, added his own creative twist to the original chocolate mousse. He prepared it using cocoa, sugar, butter and, above all, whipped egg whites. This innovation is believed to have given the dessert its famously light and airy texture.
Today, chocolate mousse remains one of the great classics of French pâtisserie and continues to inspire new interpretations. At Leonidas, we love reinventing traditions with creativity. That’s why we’re delighted to share a vegan chocolate mousse recipe that’s every bit as delicious as it is light. What more could you ask for? Oh yes… the recipe!
Leonidas’ Easy Vegan Chocolate Mousse Recipe
Ingredients for Approximately 4 Servings
For an even simpler recipe, you only need two ingredients:
- 100 g Leonidas Vegan Dark Chocolate
- 100 g aquafaba
Method
This two-ingredient recipe is wonderfully easy to make, provided you follow a few simple principles.
- Prepare your serving glasses or ramekins in advance so they’re ready when needed.
- Roughly chop the chocolate and melt it gently using either a bain-marie or a microwave. Set it aside and allow it to cool to room temperature.
Important! The melted chocolate should be perfectly smooth and fluid. If it becomes grainy, it has most likely been overheated. - Whisk the aquafaba until stiff peaks form, using either a stand mixer or an electric whisk. Beat on high speed for around 10 minutes until the mixture becomes bright white, light and airy, and the whisk leaves visible trails.
Important! Always use aquafaba at room temperature. - Combine the cooled melted chocolate with the whipped aquafaba using whichever method you prefer: either gently pour the chocolate into the aquafaba a little at a time, or carefully fold the whipped aquafaba into the chocolate. In both cases, use a spatula and work slowly to preserve as much air as possible.
- Immediately spoon the mousse into the serving glasses before it starts to set, then smooth the surface.
- Place the mousse in the refrigerator for several hours (between two and five hours, or even overnight). The longer it chills, the firmer its texture will become.
- Now comes the hardest part… waiting!
Add Your Own Personal Touch to Your Vegan Chocolate Mousse
Optional Ingredients to Suit Your Taste
We’re sure you’ll want to personalise your vegan chocolate mousse or adapt it to suit your mood. Here are a few delicious additions to choose from:
- A pinch of salt to enhance the cocoa flavour (add it to the cooled melted chocolate).
- A little sugar for extra sweetness (add it to the whipped aquafaba).
- A pinch of your favourite spice to awaken the palate: cinnamon, cardamom or even a touch of Espelette chilli pepper if you enjoy desserts with a subtle kick (add it to the cooled melted chocolate).
Presentation Idea
As soon as your mousse is ready, spoon it into elegant dessert glasses, vintage glassware or even small preserving jars for a stylish rustic look. Be bold with your presentation – the visual effect is guaranteed!
Just before serving, decorate your mousse to add both texture and flavour. Here are some of our favourite toppings:
- Candied orange peel for a delicious orangette-inspired flavour that chocolate lovers adore.
- Plant-based whipped cream, such as coconut whipped cream, for an irresistibly creamy dessert that’s always a hit with children.
- Chunks of toasted nuts for extra crunch. Hazelnuts, for example, turn this mousse into a delicious chocolate and hazelnut dessert that everyone will enjoy.
Whether you enjoy it just as it is or personalise it with your favourite toppings, this chocolate mousse made without eggs or cream will delight you with its intense chocolate flavour and wonderfully light, melt-in-the-mouth texture. Your guests are sure to be impressed!
What Is Aquafaba?
Aquafaba is commonly described as “the liquid from chickpeas”. More precisely, it is the cooking liquid obtained from chickpeas or any other legumes (aqua = water, faba = bean), including kidney beans, white beans, lentils and broad beans.
Chickpea aquafaba is the most widely used in plant-based cooking because its delicate flavour is reminiscent of egg, making it suitable for both sweet and savoury recipes.
Why Is Aquafaba So Popular in Vegan Cooking?
Aquafaba is naturally rich in proteins, particularly albumins, allowing it to replace eggs in a wide range of recipes. It is therefore ideal for anyone following a vegan diet or for people with an egg allergy.
Where Can You Find Aquafaba?
You can simply use the liquid from a tin of chickpeas and save the chickpeas for another recipe, such as a salad or homemade hummus. Aquafaba is also available in bottles from specialist food shops and online retailers. Both options provide a ready-to-use liquid with the ideal protein concentration for making perfectly airy chocolate mousse – something that’s not always guaranteed when cooking chickpeas from scratch.
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