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This vegan aquafaba chocolate mousse is the fluffiest, lightest, and most delicious vegan chocolate mousse you could ever dream of!
It’s a dream come true for real chocolate fans! One of the most delicious chocolate desserts ever! And let me tell you, it’s kind of healthy and made without refined sugar.
Whether you are following a vegan diet or are uncomfortable with raw eggs in desserts, this vegan chocolate mousse recipe is made for everybody. No eggs, no dairy, and 100% mouthwatering!
Secret Ingredient: Aquafaba
To make an outstanding fluffy, airy, and creamy vegan chocolate mousse, you need to make it with aquafaba, the drained water from canned chickpeas. It’s the vegan counterpart to stiffly whipped egg whites.
Aquafaba can be whipped up airily using an electric or stand mixer and looks almost identically to stiffly beaten egg whites. It’s an excellent vegan egg white substitute and can not only be used to make this chocolate mousse, but also for vegan meringue, cakes, pavlova, and much more.
It has a subtle taste of chickpeas, which is not noticeable in the finished vegan mousse. If you don’t tell anyone that this chocolate mousse is vegan, nobody will notice it.
The easiest way to separate the aquafaba is to place a sieve over a large bowl, toss in the can of cooked chickpeas, and wait until drained. All the liquid in the bowl is aquafaba and can be used to make this recipe.
Nobody wants to open a can of chickpeas only to use the aquafaba. Use them to make one of the following delicious vegan recipes:
I love to serve this tasty and fluffy chocolate mousse all year round! It’s so light and can be served after every savory meal! Decorate with dairy-free whipped cream and grated chocolate before serving.
How To Make Stiff Aquafaba Mousse?
Use a stand mixer with a wire whip attached or an electric mixer and mix it long enough. Whipping the aquafaba can take up to 10 minutes, depending on the power of your mixer.
Adding two teaspoons of freshly squeezed lemon juice helps to stiffen the aquafaba.
Vegan Chocolate Mousse Recipe
This visual guide with step-by-step pictures should help you along the way- definitely recommended if you are a cooking beginner.
If you are a pro, skip right to the recipe at the end of the post, where you will also find the exact quantities and everything else you need to know to make this recipe.
- Start by melting the chocolate chips in the microwave or over a water bath. Once melted, set aside to cool.
- Add aquafaba, lemon juice, and salt into the bowl of a stand mixer.
- Mix until stiff peaks have formed (can take up to 10 minutes depending on the power of your stand mixer). Add the maple syrup and mix for another minute until well combined.
- Slowly pour in the melted chocolate.
- While gently folding using a spatula.
- → The stiff aquafaba will decrease in volume, which is totally normal. But make sure to fold in the chocolate gently and don’t mix too much, or you will deflate it even more.
- Divide between 4 tulip weck jars or small dessert bowls and refrigerate for at least one hour or up to one day.
- Optional: Decorate with dairy-free whipped cream and grated chocolate before serving.
Recipe FAQ
Can I prepare the vegan chocolate mousse with aquafaba in advance? Absolutely! This recipe is excellent to prepare in advance. Store it for up to two days in the refrigerator and decorate with dairy-free whipped cream just before serving.
Which is the best chocolate to make this recipe? I highly suggest using dark chocolate with a cocoa content of at least 60-70%, also known as semi- or bittersweet chocolate. It doesn’t matter if you are using chocolate chips or a roughly chopped chocolate bar. Dark chocolate is often vegan, as it doesn’t contain any dairy products. But make sure to check the ingredients list or watch out for the vegan label while shopping.
More Vegan Chocolate Recipes You’ll Love
- Healthy Avocado Banana Chocolate Mousse
- Vegan Chocolate Pie
- Peanut Butter Chocolate Chip Cookies
- Chocolate Chia Pudding
Did You Try This Recipe?
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Vegan Aquafaba Chocolate Mousse
Ingredients
- ⅔ cup (120 g) dark chocolate chips see notes
- ⅔ cup (160 ml) aquafaba → water from drained chickpeas
- 2 tsp lemon juice
- a pinch sea salt optional
- 2 tbsp maple syrup
Instructions
- Start by melting the chocolate chips in the microwave or over a water bath. Once melted, set aside to cool.
- Add aquafaba, lemon juice, and salt into the bowl of a stand mixer and mix until stiff peaks have formed (can take up to 10 minutes depending on the power of your stand mixer). Add the maple syrup and mix for another minute until well combined.
- Slowly pour in the melted chocolate while gently stirring using a spatula.
- Divide between 4 tulip weck jars or small dessert bowls and refrigerate for at least one hour or up to one day.
- Optional: Decorate with dairy-free whipped cream and grated chocolate before serving.
Notes
- Aquafaba is the drained water from canned chickpeas. Place a sieve over a large bowl, toss in the can of chickpeas, and use the collected chickpea water in the bowl. Always use fresh aquafaba to make this recipe. Use the leftover chickpeas to make homemade hummus, vegan tuna, chickpea salad or roasted chickpeas.
- Chocolate: You can use semi or bitter-sweet chocolate chips or a roughly chopped chocolate block. Make sure to use dairy-free chocolate.
- Make-Ahead & Leftovers: This chocolate mousse can be made up to two days in advance if stored in the refrigerator.
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