Egg-Free Chocolate Mousse

Even though, I was diagnosed intolerant to egg white, I was never frustrated because of some of my recipes: chocolate mousse with avocado, with soft tofu (see my posts in the ‘desserts’ section)… they do not seem tempting like that but I can assure you that those are delicious. Really. This recipe allows me to offer you a true ‘mousse’ moment, this typical French airy and ‘chocolatey’ mix that makes you go nuts and guess what? Egg-free ! And the crazy thing in all this: maybe the mousse is not as firm as the classic one, but I really bet you will see nor taste the difference. The secret? Some whisked chickpea water mixed with chocolate… Ta da! Ingredients:

  • the juice of one chickpea can (400g)
  • 120g black chocolate melted at ‘bain-marie’
  • 1/4 tsp salt
  • 15g cane sugar (optional)
  • 5 lemon juice drops (optional)


  1. Whisk the chickpea water till you form peaks, slowly adding the salt and the lemon juice (the lemon juice is optional, it will give the mousse a slight lemon flavour. The lemon drops are supposed to help the mousse be more firm… I have not seen a real difference to be honest).  You can add sugar if you want, I personally, prefer a strong chocolate mousse rather than a too sweet one.
  2. Pour the chickpea mousse on top of the melted chocolate and slowly mix with a spatula
  3. Once you have an homogeneous mixture, pour it into some small bowls and leave those in the fridge for at least 2 hours