Chocolate Mousse: 12 Silky Holiday Desserts, Including the One Made From a Can of Chickpeas

Chocolate mousse is having a big moment, and the reason is a can of chickpeas. This week Google Trends shows Breakout searches for chocolate mousse made with chickpea water, and searches for chickpea juice chocolate mousse jumped more than 2,000 percent. At the same time, a chocolate mousse cake sits near the top of NYT Cooking’s most popular list. So here is the viral 2-ingredient version first, then the classic French mousse and easy holiday ideas like mousse cake, pie, Black Forest cups and peppermint. Every recipe here can be made a day ahead, which is a gift on a busy holiday. Each slide has a shopping list and simple steps. Grab a whisk..

Chocolate Mousse From a Can of Chickpeas: The Viral 2-Ingredient Version

The liquid you pour down the drain from a can of chickpeas whips up like egg whites. It is called aquafaba, and once you add melted chocolate you have a light mousse with no eggs and no cream. TODAY showed how it works in this chickpea water chocolate mousse video. It tastes like chocolate, not beans. Ready to try it?..

You will need: Liquid from one 15 oz can of chickpeas (about 3/4 cup), 5 oz dark chocolate. Optional: 1/4 tsp cream of tartar, 1 tbsp sugar, raspberries and whipped cream to top

How to make it: 1. Drain the chickpeas and save the liquid (use the chickpeas for another meal). 2. Melt the chocolate and let it cool for 5 minutes. 3. Whip the chickpea liquid with cream of tartar for 5 to 8 minutes, until stiff and glossy like meringue. 4. Gently fold in the chocolate in three parts. 5. Spoon into glasses and chill at least 2 hours.

Classic French Chocolate Mousse

This is the one French grandmothers make: just dark chocolate, eggs, a little sugar and a pinch of salt, folded into a light, airy cloud. Use pasteurized eggs, since the eggs are not cooked. Spoon it into small glasses, chill for a few hours and top with whipped cream and a raspberry. It tastes like a fancy restaurant dessert and costs a few dollars. Dark, milk or semi sweet chocolate?

You will need: 6 oz dark chocolate (60 to 70 percent), 2 tbsp butter, 4 pasteurized eggs separated, 1/4 cup sugar, pinch of salt, 1/2 tsp vanilla. Topping: whipped cream, fresh raspberries

How to make it: 1. Melt chocolate and butter gently and cool 5 minutes. 2. Stir in the egg yolks and vanilla. 3. Whip the whites with salt to soft peaks, then add sugar and whip until glossy. 4. Fold the whites into the chocolate in three parts. 5. Spoon into glasses and chill at least 3 hours.

Chocolate Mousse Cake, the Showstopper

Nigella Lawson’s Intense Chocolate Mousse Cake is number three on NYT Cooking’s most popular list this week, with almost 3,000 ratings. Here is our own simple version: a thin, fudgy flourless chocolate base topped with a thick layer of chocolate mousse, chilled in a springform pan. Slice it cold with a hot knife for clean edges. This chocolate mousse cake is made the day before, so it is perfect for hosting. Would you make it for Christmas?

You will need: Base: 4 oz dark chocolate, 1/2 cup butter, 2/3 cup sugar, 3 eggs, 1/4 cup cocoa powder. Mousse: 8 oz dark chocolate melted, 2 cups heavy cream, 2 tbsp sugar, 1 tsp vanilla. Cocoa or chocolate curls on top

How to make it: 1. Melt chocolate and butter, whisk in sugar, eggs and cocoa. 2. Bake in a lined 9 inch springform pan at 350 F for 20 minutes and cool. 3. Whip cream, sugar and vanilla to soft peaks. 4. Fold in the cooled melted chocolate and spread over the base. 5. Chill overnight and top with chocolate curls.

Black Forest Chocolate Mousse Cups

All the flavors of a Black Forest cake, with no layers to stack. Spoon chocolate mousse into small cups over a few dark cherries, then top with whipped cream, more cherries and chocolate shavings. Searches for Black Forest cake are up 190 percent this week, and these cups give you the same taste in 20 minutes. Use pomegranate seeds for a sparkly Christmas look. Cherries or pomegranate?

You will need: 1 batch chocolate mousse (see slide 1 or 2), 1 cup pitted dark cherries (jarred or thawed frozen), 1 cup whipped cream, chocolate shavings, pomegranate seeds (optional)

How to make it: 1. Put a spoon of cherries in the bottom of each cup. 2. Pipe or spoon in the mousse. 3. Chill 2 hours. 4. Top with whipped cream. 5. Finish with cherries or pomegranate seeds and chocolate shavings.

Snowy White Peppermint Cups

This snowy white mousse is pure Christmas. Melted white chocolate and whipped cream get a few drops of peppermint extract, then chill into a silky dessert that looks like fresh snow. Make it in small domes or glasses and top with crushed candy canes right before serving so they stay crunchy. It is a pretty partner for the dark chocolate mousse on a holiday table. Peppermint fan or not?

You will need: 6 oz white chocolate chopped, 1 1/2 cups heavy cream divided, 1/4 tsp peppermint extract, 2 tbsp powdered sugar, 2 crushed candy canes, fresh raspberries (optional)

How to make it: 1. Heat 1/2 cup cream and pour over the white chocolate, then stir until smooth and cool. 2. Stir in the peppermint extract. 3. Whip the rest of the cream with powdered sugar to soft peaks. 4. Fold into the white chocolate. 5. Spoon into molds or glasses, chill 3 hours and top with crushed candy canes.

Chocolate Orange Mousse Tart

Chocolate and orange is the classic Christmas pair. Add orange zest and a splash of orange juice to the mousse, spread it in a cookie crust and top with fresh orange slices. It looks like it came from a bakery window, but it needs no baking beyond the crust. This chocolate mousse tart is perfect when you want something a little lighter after a big dinner. Did you get a chocolate orange in your stocking as a kid?

You will need: 1 1/2 cups chocolate cookie crumbs, 5 tbsp butter melted. Filling: 8 oz dark chocolate melted, 1 1/2 cups heavy cream, 2 tbsp sugar, zest of 1 orange, 2 tbsp orange juice. Topping: fresh orange slices, cocoa nibs or sprinkles

How to make it: 1. Mix crumbs and butter and press into a 9 inch tart pan. 2. Bake at 350 F for 8 minutes and cool. 3. Whip cream with sugar and zest to soft peaks. 4. Fold in the melted chocolate and orange juice and spread in the crust. 5. Chill 4 hours and top with orange slices.

Chocolate Mousse Pie With a Cookie Crust

If you want a chocolate pie that slices like a dream, this is it. A crunchy chocolate cookie crust holds a deep layer of chocolate mousse, topped with whipped cream. There is no oven needed for the filling, so it frees up space on Thanksgiving. For more holiday sweets your guests will love, see our make-ahead Christmas desserts. Pie or cake: what is on your dessert table this year?

You will need: 1 1/2 cups chocolate cookie crumbs, 5 tbsp butter melted. Filling: 8 oz semi sweet chocolate melted, 2 cups heavy cream, 1/4 cup powdered sugar, 1 tsp vanilla. Whipped cream and shaved chocolate

How to make it: 1. Press the crumb and butter mixture into a 9 inch pie dish and chill. 2. Whip cream with powdered sugar and vanilla to soft peaks. 3. Fold in the cooled melted chocolate. 4. Spread in the crust and smooth the top. 5. Chill 4 hours, then top with whipped cream and shaved chocolate.

Peanut Butter Cup Pie

Peanut butter and chocolate lovers, this one is for you. A layer of fluffy peanut butter mousse sits on a chocolate crust under a layer of chocolate mousse, then gets a handful of chopped peanuts on top. It tastes like a giant peanut butter cup. Make it a day ahead and keep it in the fridge. Which layer would you eat first?

You will need: 1 chocolate cookie crust. Peanut butter layer: 4 oz cream cheese, 1/2 cup creamy peanut butter, 1/2 cup powdered sugar, 1 cup heavy cream whipped. Chocolate layer: 4 oz chocolate melted, 1 cup heavy cream whipped. Chopped peanuts

How to make it: 1. Beat cream cheese, peanut butter and powdered sugar until smooth. 2. Fold in half the whipped cream and spread in the crust. 3. Fold the melted chocolate into the rest of the cream. 4. Spread it over the peanut butter layer. 5. Chill 4 hours and top with chopped peanuts.

Mocha Chocolate Mousse for Coffee Lovers

A spoon of instant espresso turns chocolate mousse into a grown up dessert that tastes like your favorite cafe drink. Serve it in small glasses with a cloud of whipped cream and a couple of crisp wafer cookies. It is the perfect ending to a holiday dinner when everyone is too full for cake but still wants something sweet. Coffee after dinner, or coffee in dessert?

You will need: 6 oz dark chocolate melted, 2 tsp instant espresso powder dissolved in 1 tbsp hot water, 1 1/2 cups heavy cream, 3 tbsp sugar, 1 tsp vanilla. Whipped cream, wafer cookies

How to make it: 1. Stir the espresso into the melted chocolate and cool 5 minutes. 2. Whip cream, sugar and vanilla to soft peaks. 3. Fold a third of the cream into the chocolate, then fold in the rest. 4. Spoon into glasses and chill 2 hours. 5. Top with whipped cream and wafer cookies.

Salted Caramel Jars for Potlucks

Put a spoon of salted caramel in the bottom of a small jar, fill it with chocolate mousse and finish with a pinch of flaky salt. Every spoonful hits the bottom layer of caramel. Put lids on and these chocolate mousse jars travel to potlucks and parties without a mess. Guests can grab one and go. Would you rather have caramel on top or hidden at the bottom?

You will need: 1 batch chocolate mousse (see slide 2), 1/2 cup thick salted caramel sauce, chopped chocolate, flaky sea salt, small jars with lids

How to make it: 1. Spoon 1 tbsp caramel into each jar. 2. Fill with chocolate mousse. 3. Chill 2 hours. 4. Top with chopped chocolate and a drizzle of caramel. 5. Add a pinch of flaky salt right before serving.

Make Ahead Raspberry Glasses

Raspberries and dark chocolate are a perfect match, and this make ahead mousse proves it. Fold a little raspberry jam into the mousse for a pink swirl, then top each glass with a freeze dried raspberry or a fresh berry. These keep in the fridge for 2 days, so they are a smart choice when you are cooking a big holiday meal. Make them on Tuesday, serve them on Thursday. Fresh berries or jam swirl?

You will need: 1 batch chocolate mousse (see slide 2), 1/4 cup seedless raspberry jam, 1 cup fresh raspberries, freeze dried raspberries or chocolate covered raspberries to top

How to make it: 1. Make the mousse and fold in the jam with just a few strokes for a swirl. 2. Put 3 raspberries in the bottom of each glass. 3. Spoon in the mousse. 4. Cover and chill up to 2 days. 5. Top with berries right before serving.

Chocolate Avocado Mousse in 5 Minutes

It sounds strange, but ripe avocado blends into a silky, rich chocolate mousse and you cannot taste it at all. Just blend avocado, cocoa, maple syrup and a little milk until smooth. It is egg free and dairy free if you use plant milk, so it works for guests with different needs, just like the chickpea water mousse. Would you try it, or does avocado belong on toast only?

You will need: 2 ripe avocados, 1/2 cup cocoa powder, 1/2 cup maple syrup or honey, 1/4 cup milk or plant milk, 1 tsp vanilla, pinch of salt. Berries or shaved chocolate to serve

How to make it: 1. Scoop the avocados into a blender or food processor. 2. Add cocoa, maple syrup, milk, vanilla and salt. 3. Blend until completely smooth, scraping down the sides. 4. Taste and add more syrup if you like it sweeter. 5. Chill 30 minutes and serve with berries.