The Ultimate 3-Ingredient „Chocolate Cloud“

Only 3 ingredients: It’s not only made with love🫢, but with aquafaba. And the best, if you looking for a dessert that loves you back—sugar-free, vegan, gluten-free and surprisingly easy to make, that is for you! 🤌🏻❤️✨

Jessie Wan

The Ultimate 3-Ingredient „Chocolate Cloud“

Only 3 ingredients: It’s not only made with love🫢, but with aquafaba. And the best, if you looking for a dessert that loves you back—sugar-free, vegan, gluten-free and surprisingly easy to make, that is for you! 🤌🏻❤️✨

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Cook Time 4 hours hrs 20 minutes mins

Total Time 4 hours hrs 20 minutes mins

Servings: 4 Servings

Course: anytime, Nachspeise, Snack

Cuisine: Glutenfree, Sugarfree, Vegan

Calories: 175

Ingredients Equipment Method Notes

Ingredients

  

• 180 ml aquafaba This is the liquid from one standard can (approx. 400g) of chickpeas.
• 150 g dark chocolate Use a sugar-free variety (sweetened with Stevia or Erythritol) with at least 70% cocoa.
• 1/2 tps lemon juice The Secret Step. This acidity stabilizes the proteins in the aquafaba so the mousse stays fluffy and doesn't collapse.

Equipment

• 1 Mixing bowl
• 1 Handmixer
• 1 Spartula

Method

 

1. 1. Melt & Cool: Melt the chocolate using a double boiler (bain-marie). Once smooth, set it aside to cool for about 15–20 minutes.
2. Crucial Tip: The chocolate must be liquid but room temperature. If it's too hot, it will deflate your foam!
3. 2. The Great Whip: Place the aquafaba and lemon juice in a very clean, grease-free bowl. Using a hand mixer or stand mixer, whip on high speed for 6 to 10 minutes.
4. The Test: You have reached "stiff peaks" when you can turn the bowl upside down over your head and nothing moves.
5. 3. The Gentle Fold: Pour the cooled chocolate into the foam. Using a spatula, fold the chocolate in very gently using a "J" motion. Do not stir or whisk here, or you will lose the air.
6. 4. The Slow Wait: Spoon the mixture into glass bowls. Refrigerate for at least 4 hours (or overnight) to let the texture set into a velvety mousse.

Notes

• The 20-Minute Rule: You must let the melted chocolate cool for about 20 minutes before adding it to the whipped foam. If it is too hot, it will instantly melt the air bubbles in your aquafaba, leaving you with a liquid soup instead of a mousse.
• The Stabilizer Secret: Always add a small amount of acidity, like lemon juice or cream of tartar. This helps the protein structure of the aquafaba stay strong and prevents the mousse from collapsing while it sets in the fridge.