A chocolate lover’s dream this Vegan Chocolate Mousse is velvety smooth with a pillowy airiness of a rich mousse. No one would ever guess this no-bake, gluten-free, dairy-free, dessert is made with aquafaba (the liquid from a can of chickpeas). It tastes nothing short of delicious and nothing like beans. With only a few ingredients it couldn’t be easier to make.
Let’s talk about aquafaba – It’s the gloopy liquid that we used to pour down the drain, until now. It actually has the ability to mimic egg whites! It’s brilliant for vegans or anyone with an egg allergy. It’s also very low in calories. Use it to make mousse, meringues, whipped topping or bake with it. The possibilities are endless and it’s so fun to try. When I whip the liquid up in front of friends or family, they can’t believe it. Try it at your house and wow your guests too!
Did You Know? – Aquafaba
Aquafaba and bowl in the fridge for at least 15 mins before beginning to mix. The aquafaba mixes up better if it’s cold. Adding cream of tartar helps stabilize the whipped aquafaba and hold it’s shape longer.
You can not over whip the aquafaba so whip it for much longer than you ever would an egg white.
This velvety, decadent mousse uses aquafaba which literally translates to bean water. This magical ingredient that I used to throw down the drain, actually whips up to mimic egg whites! Don’t worry, it has no bean taste to it all.
Scroll below for a full list of ingredients and instructions to making my Vegan Chocolate Mousse. Want to use aquafaba in other dishes? Try my Vegan Pavlova with Chia Seed Jam and Baked Vegan Apple Fritters.
Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter!
PrintVegan Chocolate Mousse
A chocolate lover’s dream this mousse is velvety smooth with a pillowy airiness of a rich mousse. No one would ever guess this no-bake, gluten-free, dairy-free, dessert is made with aquafaba (the liquid from a can of chickpeas) .
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No Bake
Ingredients
- 100g Vegan dark chocolate (50% cocoa)
- 1tsp cream of tartar (optional)
- 1tsp salt
- 3 tsp of vanilla extract
- ½ cup plus 1 tbsp of aquafaba (from one can of chickpeas)
Instructions
- Place a large mixing bowl in a freezer for 10-15 mins
Break the chocolate into pieces and add to a bowl with vanilla and 1 tbsp of aquafaba. - Melt over a double boiler or place in microwave for 30 sec intervals until melted. Stir frequently.
- When melted remove from heat and let cool completely.
- Remove mixing bowl from the freezer. Place in ½ cup of aqua faba and cream of tartar.
- Using a stand or electric mixer beat for 10 mins or until stiff peaks form. Unlike egg whites you can not overmix.
- Add a quarter of the whipped aquafaba to the melted chocolate and mix thoroughly. This lightens the chocolate, so it doesn’t weigh down the mousse.
- Pour the melted chocolate and 1tsp salt into the remaining whipped aquafaba.
- Fold gently until it becomes and even colour. The less folder the fluffier the mousse will be.
- Pour into serving cups and chill for at least 3 hours or overnight.
- Top with chocolate shavings, fruit or whipped coconut cream.
Notes
Let your mousse sit for 3-24 hours.
