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Want the Chocolatiest Chocolate Mousse? Go Vegan

By Amanda Agee Published

Ditching the dairy (and eggs) in mousse allows every bit of chocolate flavor to shine.

Dairy and eggs may be the cornerstones of conventional chocolate mousse, but taking them out has big benefits—whether or not you’re vegan.

Without the dulling effects of cream, the chocolate flavor is far more profound and complex. And without yolks or dairy, the texture is gossamer light, with nary a trace of the classic’s sometimes cloying richness. That’s not all: This vegan mousse comes together in 20 minutes from pantry ingredients. You can read all about how chef Kiki Louya developed the recipe for Cook's Illustrated here

Here are the three simple steps:

  • MAKE THE CHOCOLATE BASE

    We melt chopped bittersweet chocolate with a scant ¼ cup of vegetable oil. Then we stir in cocoa powder—both types of chocolate ensure the boldest flavor—and a little vanilla. 

  • WHIP A LIGHTER-THAN-AIR FOAM

    Next, we turn to a favorite egg replacer in vegan cooking: aquafaba, the viscous liquid in a can of chickpeas that has a keen ability to whip to a stiff, snowy-white foam. We whip the chickpea liquid with sugar, salt, and a touch of cream of tartar (the latter improves its ability to hold on to air).

  • COMBINE, CHILL, AND ENJOY

    We fold the foam into the chocolate base; portion the mixture into serving dishes; and after chilling 3 hours in the fridge, this exceptionally chocolaty, ethereal—and easy—chocolate mousse is ready to enjoy.

Ready to ditch the dairy? Click here for the full recipe.

Taste Test Dark Chocolate

It’s easy to find a great snacking chocolate. But cooking is different: Choosing the right dark chocolate can make the difference between a dessert that’s flawless and one that’s a flop.

Taste Test Cocoa Powder

The big debate in cocoa powder has always been Dutch-processed versus natural. Is that really the most important factor?

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.