Chocolate Mousse — the Yumgo Version

And what excited me most, beyond how it performs, is what it is made of: potato protein. Who would have imagined the potato could open up such possibilities in pastry?

Until now, aquafaba — the cooking liquid from chickpeas — was one of the best-known ways to replace egg whites. Personally, I always found it rather awkward to use. You have to open a can of chickpeas or prepare the liquid yourself. And on top of that, chickpeas do not agree with me, and neither does their cooking liquid.

With Yumgo Blanc it is another story entirely. A powder, a small packet you simply keep in the cupboard, ready for the day the urge to bake comes along. No can to open, nothing to prepare in advance. You use what you need, and that is that.

For me that is a real advantage: practical, dependable and so much easier to fit into my daily work as a pastry chef.

But what impressed me most is its remarkable stability and its ability to replace egg whites in a great many preparations, with results that sometimes exceed anything I hoped for.

To introduce you to this small revolution, I wanted to start with a great classic, as simple as it is irresistible: chocolate mousse.

An indulgent, nostalgic, intensely chocolatey dessert, with that very particular texture we love so much: an airy mousse, light as a cloud, delicately melting in the mouth, creamy and full of sweetness, while still holding its shape beautifully.

And the most incredible part? Not a single egg white.

A chocolate mousse that is fully plant-based and gluten-free, with nothing at all to envy in the traditional version.

Proof that indulgence, lightness, simplicity and innovation can get along wonderfully.