This easy to make creamy and velvety mouse is made from just a tin of white beans and very dark chocolate. It’s vegan and without any wheat so suitable for dairy-free, egg-free and gluten-free diets.
What can be better than a simple recipe to make a thick and creamy high protein vegan mousse? One serving of this protein mousse is very filling and bursting with fibre and nutrition.
Both beans and dark chocolate are high in protein. Dark chocolate has a high cocoa content from the ground cocoa beans that are actually a seed. One serving contains about 9g of protein and is also contains a healthy amount of iron, manganese and calcium.
2 Ingredient Chocolate Protein Mousse Video
This protein mousse recipe uses cannellini, a type of haricot bean, but any white bean can be used. It’s the same variety of bean that is used to make baked beans. Other beans like butter beans or chickpeas work well but do give a different flavour.
Choose a tin of beans with low or no added salt as you don’t want the bean juice very salty. If you are not using a tin then about 100g of dried white beans will make about one 400ml tin.
This two-ingredient mouse makes a bitter chocolate mousse if you use dark chocolate. I like this as a small portion is not too sweet but very satisfying. Taste the mixture after folding in the chocolate and if you want it sweeter then add your favourite sweetener, like maple syrup or coconut sugar.
If you don’t have an electronic whisk you can just blend altogether (beans, bean juice and chocolate) the vegan mousse ingredients then leave to set. I tried several times to perfect the recipe and the blender alone method is good, but the mouse isn’t quite as foamy. No need to melt the chocolate with the blender only method – blend for several mins until the chocolate is all melted then pour and chill.
This is just the base vegan chocolate mousse mousse recipe and can be adjusted with your favourite extra ingredients. I like this with chopped pistachio nuts, cinnamon, coconut shreds, cayenne pepper, Incan berries and dried cherries. Let me know if you make this and what you add by tagging on social media @nestandglow.
The mousse may look a bit lumpy in the video, it is but that’s good and all adds to the texture. The dark chocolate lumps of bean taste of fudgy chocolate goodness.
This dairy free mousse is low in sugar if you use a very dark 85% chocolate and high in flavonoids. These flavonoids are part of a group of antioxidants and help to decrease LDL (“bad”) cholesterol, reduce the risk of blood clots, increases blood flow in arteries and the heart*. Dark chocolate may also improve mood and reduce stress levels by boosting serotonin (the happy hormone) levels in the brain.
You can make a caffeine free mousse version using a bar of carob or carob powder. Carob is naturally sweet and also contains calcium and zinc.
This vegan mousse recipe uses aquafaba – aka whipped bean cooking juice and is named after the Latin for bean and water.
I’ve had a difficult relationship with aquafaba as most of the recipes I’ve tried to create have been a complete disaster. But sometimes it works and is a good egg replacement.
2 Ingredient Vegan Protein Chocolate Mousse
This creamy and silky chocolate mousse is made from just beans and chocolate. One serving contains 9g of plant protein. Cheap and foolproof to make. Use a very dark bitter chocolate to make this low sugar and dairy free.
- 5.3oz / 150g Dark chocolate
- 1 can White beans/cannellini, 400ml / 14oz
- Melt most of the chocolate in a bowl over hot water, leave enough chocolate to grate for a topping.
- Pour the beans into a sieve with a bowl below to catch all the bean juice.
- Whisk the bean juice with an electronic whisk for a few minutes while the chocolate melts.
- Add the beans to the melted chocolate and blend together in a jug blender or food processor. You may have to scrape down the sides several times.
- Continue to whisk the bean juice (AKA aquafaba) until stiff peaks are formed, this takes about 8-10 mins in total with an electric whisk.
- Stiff peaks are when you can turn the bowl upside down and the mixture doesn’t move. With aquafaba you don’t need to worry about over-whisking.
- Fold the chocolate bean mixture into the aquafaba then pour into 4 dishes.
- Chill for an hour then sprinkle the mousse with grated chocolate.
- Keep the protein mousse in the fridge and enjoy within 3 days.
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Amount Per ServingCalories 305Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 3mgSodium 9mgCarbohydrates 23gFiber 3gSugar 18gProtein 11g
*Health benefits of dark chocolate were sourced from Healthline and The University of Michigan Medicine.
33 thoughts on “2 Ingredient Chocolate Protein Mousse”
Saw this on my FB feed. Looks good. So simple. And guilt-free. Just made a mousse with tofu, but will make this as soon as I eat it. I was about ready to get all upset because so many vegan recipes these days use protein powder and I thought yours would as well. So happy and surprised to see it is white beans. I just find it ironic that we have always laughed about people being asked how they get enough protein—and now all these people are adding it. I’ve never known anyone who has a verifiable protein deficiency! Thanks for this.
Hi Ellen, thanks so much for your kind words it means a lot. I’m trying to make recipes that use ingredients that are readily available and accessible for all. I know what you are meaning about the enough protein questions, after being vegan for so long it’s nice to see the tide turning 🙂
This looks soooo jummy!! I am always looking for vegan recipes and these look delicious! Cant wait to try them! 🙂
If it has more fat then protein and more carbs then protein, how do you call this a protein mousse?
Having carbs and fat doesn’t negate the fact it contains a decent amount of plant protein 🙂
hi there! is it possible to use dry beans instead of canned ones? i mean, boil the beans, use the water as juice and blend?
Hi Dimitris, yes I’m sure that would work – I do that myself but for recipes use tins as 95% of people seem to prefer using tinned
Thank you for your reply Bastian! I will try the recipe really soon.
You’re welcome, have a great day and happy cooking!
Where do I get a electronic wish, like you use . Also what kind of small blender do you use. I so want things that make things easy. And are good to use.
Hello, I just use a very basic electronic whisk (cost £5) and a bullet type blender – like a nutribullet or nutri ninja. Hope that helps
We only have 15.5oz cans of beans here. Also, low sodium. I want to make but I’m terrified cause not 400g n not unsalted. Help me please!
I would try to get unsalted if you can and that’s virtually the same amount so wouldn’t worry about that. If it’s just low sodium you may want to add a bit of sweetener to balance out the flavour
Hi! Can I used chickpeas instead? Or beans in salted water? ????
Hi Josefina, yes chickpeas work for this. I would advise against using ones in salted water – just as it makes it too salty for a low sweetness dessert. But your tastes might be different.
How is net carbs 0?
It’s a mistake with the plugin, sorry let me fix it 🙂
If I use dry beans, how much aquafaba juice do I use?
תודה רבה לך מאוד עבור כל המתכונים שאתם משתפים אני כל כך נהנית ולומדת
אתה מוזמן שמח שאתה אוהב אותם!
Thank you very much for all the recipes you share I enjoy so much and learn
You’re welcome glad you like them!
Please can you tell me if I can freeze these as I don’t think they’ll all get eaten by me in time.
I haven’t tried it, but think you can but the texture might be a bit off when the defrost
How did you come up with 0 net carbohydrates?
Hi, the data was provided and calculated by Nutritionix. Do you think it’s incorrect? I have to be honest net carbs is a new one on me
Net carbs means total carbs minus fibre.
This looks so good — I can’t wait to try it out. What type of dark chocolate do you recommend?
I like a 85% dark cacao chocolate
Amo todas receitas …Obrigada
It is incorrect. The net carbs would be 20. Total carbs minus fiber.
Sorry, yes net carbs should not be displaying, trying to get them removed.
Great recipe! How much cacao powder to replace the chocolate? Thanks so much!
Hi, I was wondering if I can cook the beans myself and will the water they’re cooked in whip also? Because it’s virtually impossible to buy canned white beans where I live (they’re only sold in tomato sauce :/ ) . So can I cook my beans, and if so, how much dry beans do I take (in grams please- I’m not American)
I have made this recipe twice now and I cannot, for the life of me, get the texture right. The peaks are never really stiff even after 20min of whisking in a kitchen machine. And the mixture is too liquid, never gets really mouss-y.
It tastes amazing and my super allergic niece can eat it which is great, but what can I do about the thickness. Last time it got better when putting a lot more chocolate. But if you put this recipe there must be a good reason for the ratio.
What could I be doing wrong?