This vegan chocolate mousse is super fluffy, chocolatey, and incredibly easy to make. You need only three ingredients to make it and it’s ready in no time!
Why This Recipe Works
Before I became vegan, I used to love chocolate mousse. So I tried different plant-based versions with silken tofu and avocado, but this one is by far my favorite!
I’ve made this recipe so many times and it’s always a real winner. Nobody will notice it’s completely vegan!
The main ingredient for this recipe is aquafaba. I’ve you haven’t heard of aquafaba yet, you should really give it a try! It’s a magical ingredient in the vegan kitchen.
Aquafaba is the latin term for chickpea cooking water (“aqua” means water and “faba” bean). So it’s basically the liquid in a can of chickpeas. It became really popular in 2014 in the vegan community and you can use it for all sorts of vegan desserts: meringues, macarons, marshmallows, cakes, and of course chocolate mousse.
It’s the perfect plant-based subsitute for egg white and it can be whipped up perfectly. It’s also a great binder for vegan baked goods. And don’t worry, you can’t taste the chickpeas at all!
So all you have to do to make this decadent plant-based chocolate mousse is whipping up the aquafaba with a kitchen machine or handheld mixer. Then add the melted dark chocolate (it shouldn’t be warm anymore) and gently fold it into the whipped aquafaba.
Then divide everything between four glasses and place it in the fridge overnight to set. It will be so fluffy, chocolatey, and perfectly sweet.
I love to serve it with a bit of homemade vegan whipped cream, chopped chocolate, and fresh berries like raspberries and strawberries.
What Goes Into This Recipe
- Dark Chocolate – make sure it’s vegan. Many brands are vegan, so it’s pretty easy to find a vegan version. But not all of them are vegan, so always check the label.
- Aquafaba – this is the secret ingredient for this recipe and it’s essential. It’s the leftover liquid in chickpea cans.
- Sugar – I used coconut sugar, but you could also use brown sugar instead.
How To Make This Recipe
1. Step: Roughly chop the chocolate and either melt it in the microwave or over the stovetop.
2. Step: Whip up the aquafaba. Place it in a kitchen machine or whip it up a with a handheld mixer. It will take about 10 minutes to get stiff peaks.
3. Step: Once you’ve reached stiff peaks, add the sugar while still whipping.
4. Step: Transfer the whipped up aquafaba to a large bowl.
5. Step: Once the dark chocolate is melted, let it cool down significantly. It should still be thin and runny but not too warm or hot anymore. Add it to the whipped aquafaba.
6. Step: Carefully fold it into the aquafaba using a whisk or a spatula.
7. Step: Evenly divide the mixture between four glasses and place it in the fridge overnight to set.
8. Step: On the next day, serve it with vegan whipped cream, chopped dark chocolate, and raspberries.
Recipe Notes
- If you’re not sure what’s the best way to melt chocolate, check out this helpful post that shows you different ways to melt chocolate.
- It’s totally normal that the whipped aquafaba will get less fluffy when you add the melted chocolate. It will set once you’ve placed it in the fridge overnight and will be super fluffy again.
- If the chocolate you’re using is already pretty sweet, you could leave out the additional sugar.
- Some chickpea cans contain BPA. I always make sure to buy BPA-free chickpea cans.
FAQs:
FAQs:How Long Do I Have To Whip the Aquafaba For?
In conrast to egg whites, aquafaba can’t be overwhipped. So don’t worry about mixing it for too long.
It will usually take about 5-10 minutes depending on your kitchen machine. It will take longer with a handheld mixer. I used my Thermomix TM5 and it took 5 minutes for the aquafaba to reach stiff peaks.
Does The Recipe Only Work with Canned Chickpeas?
No, you could also cook dried chickpeas and use the cooking water instead of the canned liquid.
I usually cook them in my Instant Pot. Let the chickpeas cool down in the cooking water. This way the liquid will have more protein, which results in better aquafaba.
Could I Also Use Other Legumes?
I haven’t tried using any other kind of legumes yet. However, I read that aquafaba works best with chickpeas and white beans.
How Long Does The Chocolate Mousse Last?
Stored in an airtight container in the fridge, the chocolate mousse will last up to 3 days.
Related Recipes:
- The Best Vegan Chocolate Cake
- Vegan Rice Pudding
- Oreo Peanut Butter Brownies
- Vegan Cookie Dough
- Vegan Milkshake
- The Best Vegan Cupcakes
I Love To Hear From You!
I hope you like this vegan chocolate mousse as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegan Chocolate Mousse
Ingredients
- 1 cup liquid from canned chickpeas (aquafaba, chickpea cooking water)
- 5 oz dark chocolate
- 2 tablespoons brown sugar or coconut sugar (reduce the amount of sugar if the chocolate you're using is already pretty sweet)
Instructions
- Roughly chop the chocolate and either melt it in the microwave or over the stovetop.
- Whip up the aquafaba. Place it in a kitchen machine or whip it up a with a handheld mixer. It will take about 10 minutes to get stiff peaks.
- Once you've reached stiff peaks, add the sugar while still whipping.
- Transfer the whipped up aquafabe to a large bowl.
- Once the dark chocolate is melted, let it cool down significantly. It should still be thin and runny but not too warm or hot anymore. Add it to the whipped aquafaba.
- Carefully fold it into the aquafaba using a whisk or a spatula.
- Evenly divide the mixture between four glasses and place it in the fridge overnight to set.
- On the next day, serve it with vegan whipped cream, chopped dark chocolate, and raspberries.
Notes
- If you're not sure what's the best way to melt chocolate, check out this helpful post that shows you different ways to melt chocolate.
- It's totally normal that the whipped aquafaba will get less fluffy when you add the melted chocolate. It will set once you've placed it in the fridge overnight and will be super fluffy again.
- If the chocolate you're using is already pretty sweet, you could leave out the additional sugar.
- Some chickpea cans contain BPA. I always make sure to buy a BPA-free chickpea can.
My melted chocolate was thick, so I loosened it up with 1/4 cup brewed coffee. Then I folded in a few tablespoons of the whipped aquafaba to lighten it up prior to folding it into the rest of the whipped aquafaba. It came out great.