This Protein-Packed Chocolate Mousse Uses Only 4 Ingredients

Whether you’re hosting a little New Year’s get-together or just in charge of bringing along a dessert, trying to figure out which recipe to go with can be intimidating. It’s a busy time of year, so an easy recipe can be a life-saver, but you also want it to be tasty and, ideally, pretty cute.

Of course, we have several of desserts that fit the bill, like our Oatmeal-Coconut Cookies with Cranberries & White Chocolate or Cranberry Buttermilk Pie. But we may have just found the easy-peasy recipe that should be your go-to well into the new year. 

Guiseppe Federici, or @Sepps on Instagram, has long been one of our favorite sources for fun vegan recipes, and this time, he’s sharing his recipe for an easy vegan chocolate mousse.

This sweet treat comes together with just four ingredients—and you may already have one of them on hand. You’ll need 200 grams of dark chocolate, which works out to about 7 ounces (or two nice chocolate bars), plus about 10.5 ounces of silken tofu, a can of chickpeas and 2 tablespoons of agave syrup. If it’s more convenient, Giuseppe says you can swap the agave for maple syrup.

To get started, break the chocolate into smaller pieces and add it to a double boiler or a heat-safe bowl over a saucepan of simmering water. The chocolate should gently melt after a few minutes over the steam—but be sure to help it out with a few gentle stirs. Once it has melted, leave the bowl over the saucepan and cut the heat.

While the chocolate is melting, drain the chickpea liquid—also called aquafaba—into a medium bowl. Using a mixer or a whisk, whip the aquafaba until it has stiff peaks. Then combine the silken tofu and the agave or maple syrup in a blender and blend until completely smooth. Take the chocolate off the stovetop and pour the tofu mixture into the chocolate bowl, mixing well. Then gently fold in your whipped aquafaba. When no streaks remain in the mixture, you can pour the mousse into serving bowls to chill.

It looks like Giuseppe makes three generous servings, but your yield may depend on the kind of cups you serve the mousse in. If you’re feeding a crowd, consider doubling the recipe or opting for smaller serving cups. In a bigger dessert spread, you could even set out the mousse in shot glasses. Whatever vessel you choose, you’ll need to let the mousse set in the fridge for at least an hour. Just before you’re ready to serve, top them with a squirt from a can of whipped cream—some brands offer a vegan option—or a dollop of our Coconut Whipped Cream. 

If you have a little extra chocolate, you can use a fine grater to top the cups with little dark chocolate shavings, or grab a sieve and dust the tops with cocoa powder. If you’re taking these little mousse cups as a contribution to a potluck, wait until you arrive to put the finishing touches on each little cup—then you won’t have to worry about your whipped cream wilting on the way.

With intense dark chocolate flavoring every bite, this mousse should be rich with flavor—and rich in body, too. Using silken tofu as the base means that there’s about 14 grams of protein in this recipe, which should give the mousse a little extra staying power and a lot of lovely creamy texture.

We have a feeling that this holiday dessert will become a year-round option in your kitchen—so don’t be surprised if dark chocolate and agave become your new pantry staples.