This aquafaba chocolate mousse is the fluffiest, lightest, and most delicious vegan chocolate mousse youโll ever taste! Perfect for chocolate lovers, itโs a dreamy, indulgent dessert thatโs surprisingly easy to make โ and healthier too, as itโs made without refined sugar.
Whether youโre following a vegan diet or prefer to avoid raw eggs, this vegan chocolate mousse recipe is for everyone! Itโs 100% vegan, egg-free, dairy-free, and absolutely mouthwatering.
To achieve that light, airy, and creamy texture, we use aquafabaโthe liquid from canned chickpeas (garbanzo beans). Aquafaba is the perfect vegan substitute for stiffly whipped egg whites and works wonders in creating a mousse-like consistency. With an electric or stand mixer, aquafaba can be whipped into soft peaks, closely resembling beaten egg whites. Itโs not only great for this mousse but also works for making vegan meringue, cakes, and even pavlova.
While aquafaba may have a slight chickpea flavor, you wonโt taste it in the finished mousse. Trust me, if you donโt mention that this dessert is vegan, nobody will guess!
This light and fluffy chocolate mousse is perfect all year round. Itโs elegant enough for special occasions yet easy enough for a quick treat. Top it off with dairy-free whipped cream, grated chocolate, or fresh berries for an extra touch of decadence.
Visual Step-by-Step Instructions
If youโre new to making chocolate mousse, this visual step-by-step guide will walk you through the process.
- Melt the chocolate chips in the microwave or over a water bath. Set aside to cool slightly.
- In the bowl of a stand mixer, add the aquafaba, lemon juice, and salt. Whip until stiff peaks form (about 10 minutes). Add the maple syrup and whip for another minute.
- Slowly pour in the melted chocolate while gently folding with a spatula. โ Note: The aquafaba will lose some volume, which is normal. Fold gently to prevent it from deflating too much.
- Divide the mousse between 4 small dessert bowls or jars.
- Refrigerate for at least one hour or up to one day. Before serving, top with dairy-free whipped cream and grated chocolate, if desired.
Tips for Success
- Chill Your Aquafaba: Cold aquafaba whips up better and faster. If you have time, pop your can of chickpeas in the fridge for a few hours before using the liquid. Youโll get those stiff peaks much quicker.
- Add a Stabilizer: A tiny pinch of cream of tartar or a few drops of lemon juice can help stabilize the whipped aquafaba, making it firmer and less likely to collapse when you fold in the chocolate.
- Use Room-Temperature Chocolate: Once your chocolate is melted, let it cool slightly before folding it into the aquafaba. If itโs too hot, it could deflate your beautifully whipped aquafaba. But donโt let the chocolate cool too much, or it will harden and become difficult to mix.
- Fold Gently: When combining the whipped aquafaba with the melted chocolate, gently fold the two together using a spatula. Avoid stirring or mixing too vigorously, as this can knock the air out of the aquafaba, leading to a denser mousse.
- Patience is Key: It takes a few minutes to get the aquafaba to stiff peaks, so be patient. Depending on the mixer and the temperature of your aquafaba, it could take 10-15 minutes to whip up perfectly. Trust the processโitโs worth the wait!
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Recipe FAQ
Can I make this mousse ahead of time?ย Absolutely! This mousse is perfect for prepping in advance. You can store it in the fridge for up to 2 days. Just add the whipped cream topping before serving.
Whatโs the best chocolate to use?ย I recommend using dark chocolate with at least 60-70% cocoa content (semi-sweet or bittersweet). Dark chocolate is often vegan, but always check the label to be sure. Whether you use chocolate chips or dark chocolate bars, youโll get a rich, chocolatey flavor.
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๐ Recipe
Vegan Chocolate Mousse with Aquafaba
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Ingredients
- โ cup semi-sweet chocolate chips see notes
- โ cup aquafaba โ water from drained chickpeas
- 2 tsp lemon juice
- a pinch sea salt
- 2 tbsp maple syrup
Instructions
- Start by melting the chocolate chips in the microwave or over a water bath.ย 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.
Hi! I have made this several times and it is my โgo to โ now. I am wondering if you have ever tried freezing it?
So happy to hear, Sharon! ๐โค๏ธ I never froze it, as I can imagine the airy texture might change once it was frozen.
I made this mousse and the flavour is nice but it was grainy, like it had split. I let the chocolate cool down but it still needed to be pourable. Any suggestions?
Hi Mariana, sorry to hear that! I guess that the chocolate was still too hot when you added it. Next time, let it cool for a little longer, and make sure to stir constantly while slowly pouring in the melted chocolate!