Chocolate mousse during pregnancy — good idea or not?

Who hasn't experienced food cravings during pregnancy? In fact, more than half of all expectant mothers experience this overwhelming, irresistible urge to eat specific things. The causes of these cravings are varied — they can be triggered by hormonal upheaval, a nutritional deficiency, or simply as emotional comfort. Pregnancy often comes with many dietary restrictions to protect the health of the mother or the baby. So the frustration can become particularly hard to manage when you're specifically craving a forbidden food. For all the women who have been craving chocolate mousse during pregnancy, we have a recipe that should delight you!

Why shouldn't you eat chocolate mousse during pregnancy?

The traditional chocolate mousse recipe involves whisking egg whites into stiff peaks, then folding them into a mixture of egg yolks and melted chocolate. The mixture then sets in the fridge for several hours. The eggs remain raw throughout, which is incompatible with a pregnant woman's diet.

Raw eggs can transmit listeriosis — a bacterial infection that is very serious and can be fatal. It can cause septicaemia, miscarriage, premature birth, or neonatal infection. This is why pregnant women are advised to avoid mayonnaise, carbonara pasta, soft-boiled eggs, tiramisu, and chocolate mousse.

What can you use instead of eggs in chocolate mousse?

Whether you're expecting a baby or simply prefer to avoid animal products, you can still make a delicious chocolate mousse. There is one ingredient that can be whipped into a foam very easily to replace eggs: Aquafaba.

What is aquafaba?

Aquafaba is the term for the cooking water from legumes. It is most commonly used to refer to the liquid from tinned chickpeas, but it can also be used from other pulses.

Aquafaba is ideal for replacing eggs — particularly egg whites. It whips up into stiff peaks and can be used to make delicious vegan recipes you can enjoy during pregnancy: Swiss rolls, tiramisu, chocolate mousse, and more.

How to use chickpea cooking water in your recipes?

You can take the aquafaba directly from a tin or jar of chickpeas. Simply heat the cooking water gently to reduce its water content and thicken it slightly.

If you prefer to make it from scratch, you can follow your own homemade aquafaba recipe.

Aquafaba keeps for about a week in the fridge in an airtight container. It can also be stored in the freezer.

To whip your chickpea water into stiff peaks, simply beat it with an electric mixer for about 5 minutes. You can add a little cider vinegar or lemon juice.

Handy tip: Aquafaba whips up more easily when cold. We therefore recommend putting it in the fridge a few hours before use.

Our chocolate mousse recipe for pregnant women

Making a chocolate mousse that's safe for pregnant women is wonderfully easy. This recipe is also light — it contains no added fats such as cream or butter, and no added sugar.

To make it, you'll only need three ingredients!

Ingredients for our vegan chocolate mousse

• One measure of chickpea water
• One measure of chocolate
• A few drops of cider vinegar

Our vegan chocolate mousse recipe

Start by weighing the chickpea cooking water. Break up the same quantity of chocolate as you have aquafaba. Melt the chocolate in a bain-marie until smooth.

Next, place the aquafaba and a few drops of white vinegar in a large bowl. Then whisk at maximum speed for about 5 minutes.

Once the foam is light and firm, gently fold it into your melted chocolate using a spatula.

Finally, pour your mousse into ramekins and chill in the fridge for 3 hours.

There you have it — your chocolate mousse is ready! You no longer need to wait until baby arrives to treat yourself!!!