Vegan Aquafaba Chocolate Mousse
This vegan aquafaba chocolate mousse is the fluffiest, lightest, and most delicious vegan chocolate mousse you could ever dream of!
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.
- 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.
Calories: 190kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 35mg | Potassium: 212mg | Fiber: 1g | Sugar: 16g | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg