3-Ingredient Chocolate Cloud Bites

This dessert has a unique, airy texture—somewhere between a marshmallow and a firm mousse.

1 ½ cups Water (or unsweetened almond milk for a creamier texture)
2 tbsp Unsweetened cocoa powder (high quality is best for flavor)
1 ½ tbsp Agar-agar powder (this is a plant-based gelatin substitute that sets firmly)
Optional: 2-3 tbsp Stevia or Erythritol (adjust to your preferred sweetness)

Mix the Base: In a small saucepan, whisk together the water, cocoa powder, and your sugar-free sweetener while the water is still cold. Make sure there are no cocoa clumps.
Add the Thickener: Stir in the agar-agar powder. It is important to mix it in thoroughly before turning on the heat.
Simmer: Place the saucepan over medium heat. Bring the mixture to a gentle boil, stirring constantly. Once it starts to bubble, reduce the heat to low and let it simmer for 2 minutes. This “activates” the agar-agar so it sets properly.
The “Cloud” Step (Optional but Recommended): For the extra bubbly, airy texture seen in the photo, remove from heat and use a hand mixer or milk frother to whip the mixture for about 1-2 minutes until it becomes foamy.
Mold the Bites: Pour the mixture into small silicone molds (like a muffin tin or chocolate mold). If you don’t have molds, you can pour it into a flat glass container and cut it into squares later.
Set: Let it sit at room temperature for 15 minutes, then move it to the refrigerator. Agar-agar sets very quickly, usually within 30 to 60 minutes.
Serve: Gently pop them out of the molds. For an extra touch, you can lightly dust them with a tiny bit more cocoa powder.

Agar-Agar vs. Gelatin: Do not swap agar-agar for regular gelatin 1:1. Agar-agar is much stronger and sets at room temperature, which gives these bites their specific “snap.”
Flavor Boost: Since the base is water, adding a drop of vanilla extract or a pinch of sea salt can really make the chocolate flavor pop without adding calories.