Today I’m sharing a super quick recipe: a baby-friendly chocolate mousse without raw eggs, perfectly safe for little ones! Made with only 2 ingredients: baking chocolate and aquafaba (the liquid from chickpeas or red beans). The result is a light, airy texture, with no added sugar. This dessert is suitable for babies from 12 months, in small portions.
This recipe is also a great zero-waste idea to reuse your legume water!
Ingredients
(For 6 small portions)
Instructions
Chill the aquafaba in the fridge for 20 minutes. Ideally, also chill a mixing bowl and whisk in the freezer for 10 minutes (optional).
Melt the chocolate in a double boiler until it reaches 45–50 °C (113–122 °F), or melt in the microwave. Let cool slightly.
Whip the aquafaba until stiff peaks form, just like beaten egg whites.
Stir one-third of the whipped aquafaba into the chocolate to loosen it. Then gently fold in the rest in 2 additions using a spatula.
Spoon into small glasses or jars and refrigerate for at least 1 hour to set.
Video recipe
Safety tips for babies
- No raw egg → safe for little ones.
- Check allergens: dark chocolate often contains soy lecithin.
- Aquafaba: always use a no-salt can.
Storage
- Keep refrigerated for up to 48 hours.
- Do not freeze.
FAQ
Why does my chocolate mousse collapse?
Either the chocolate was too hot or the aquafaba wasn’t whipped stiff enough. Aim for 34–36 °C (93–97 °F) for melted chocolate and whip aquafaba until very firm.
Why won’t my aquafaba whip?
The liquid may have been too warm or too salty. Always chill it well and use a cold bowl.
Can I add sugar to this chocolate mousse?
It’s not necessary for babies, the chocolate flavor is enough!
How much should I give to baby?
Just a small portion: about 50g (1.7 oz) per serving.
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