Star Chef’s Magical 2-Ingredient Chocolate Mousse Recipe!

Chocolate mousse is delicious, but it’s not exactly health food. It requires chocolate, eggs, butter—sometimes even cream depending on the recipe—and to top it all off, sugar. Just a few spoonfuls can skyrocket the calorie count, weighing both on your digestion and your wallet… But hey, we’ve found a way to make it just as tasty, lighter, and much cheaper with just two ingredients. Trust us, it’s not a trick; it’s actually a recipe from a Michelin-starred chef…

“Do you see how light it is?” exclaims Jean-François Piège in this Brut video. Indeed, it looks like a real cloud of chocolate. What’s most impressive? The chocolate mousse that the chef makes here contains no fat or eggs, yet it’s just as rich and even fluffier than the traditional version. His secret? Aquafaba: the cooking water from chickpeas! You might not think much of the liquid from your canned chickpeas, but it’s actually liquid gold. When whipped properly, this water can perfectly mimic the texture of beaten egg whites—at a lower cost! The second ingredient? You guessed it: dark chocolate, which is irreplaceable. Here’s how to turn these two ingredients into chocolate mousse for about 6 people. You’ll need 390 g of aquafaba, the water from canned chickpeas, and 330 g of dark chocolate, either in chips or broken into pieces.

• Heat the water to a simmer in a pot.
• Put the chocolate in a mixing bowl and gradually pour the hot water over it, just like making mayonnaise, advises Jean-François Piège. Stir with a whisk at the same time until the chocolate is completely melted.
• Transfer everything into a siphon, fit two gas cartridges, and refrigerate for 2 hours.

All that’s left is to serve it. The tasting verdict? “It’s super light and you can’t taste the chickpeas at all,” raves our colleague from Brut. Now it’s your turn!