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.
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 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) 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 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 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 version using a bar of carob or carob powder. Carob is naturally sweet and also contains calcium and zinc.
This 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. Check out the aquafaba hit and misses group – I’ve shared many of my misses there!
2 Ingredient Chocolate Protein Mousse Recipe
- Total time: 1h 20m
- Yield: 4 portions
- Calories: 336 cal
- Print Recipe
- 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 with grated chocolate.
- Keep in the fridge and enjoy within 3 days.
*Health benefits of dark chocolate were sourced from Healthline and The University of Michigan Medicine.