This is likely the EASIEST recipe that I’ve ever created, and arguably also one of the best desserts I’ve ever eaten. I’ve always been a fan of chocolate mousse, ever since my first taste over a decade ago at the recently closed Patisserie Gâscogne.

I made it daily when I worked as a pastry chef at a Montreal resto, and it quickly became one of their best-selling desserts. However, that version was loaded with 35% cream. Rich and decadent, yes, but not so nice on the tummy for those of use who are lactose-intolerant.

Now, I’ve come up with a waistline-friendly,  2 ingredient SUPER easy vegan option that is arguably just as decadent, without the tummy aches or the added fat that cream can bring. The secret ingredient? Aquafaba.