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Classic and Vegan Chocolate Mousse
Two chocolate mousse recipes: the traditional version with eggs and a 100 % plant‑based version made with aquafaba (chickpea water). Ideal for chocolate lovers who want an airy and creamy texture, with or without animal‑derived products.
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Cost Breakdown
Critical Success Points
- • Melt the chocolate in a bain‑marie without burning it.
- • Whip the egg whites (or aquafaba) to the proper consistency.
- • Incorporate the whites/aquafaba gently to avoid breaking the air bubbles.
Safety Warnings
- • Melted chocolate is very hot; handle the bowl with kitchen gloves.
- • Raw egg whites carry a risk of salmonella; use pasteurized eggs if you are pregnant or immunocompromised.
- • Watch out for steam from the bain‑marie to avoid burns.
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