This best Vegan Chocolate Mousse is a fluffy, light and healthier Mousse au Chocolat made with Aquafaba (vegan egg whites). It’s very easy to make, dairy-free, gluten-free, soy-free and SO delicious!
If you’ve been following me for a while, you may have noticed that I love sharing new Vegan Cake Recipes on Sundays. However, today I just want to share a very simple recipe for a heavenly delicious Vegan Chocolate Mousse. It’s super fluffy, airy and creamy, making it a light and chocolatey dessert, that‘s perfect to serve anytime!
To me, there’s almost nothing better than chocolate. I mean, it’s the perfect soul food, right? Especially, after I’ve had a comforting lunch or dinner, such as Pasta, I‘m always looking for a chocolaty treat to satisfy my sweet tooth afterward. And when as a bonus it‘s also made healthier, but still taste delicious, it just makes the perfect dessert!
Healthier Chocolate Mousse
While traditional Mousse au Chocolat is often made with heavy cream, eggs, or other rich dairy ingredients that contain a lot of calories and fat, I made this Vegan Chocolate Mousse with Aquafaba. Have you ever tried using it for desserts or anything else? Well, let’s have a closer look at what it is exactly, and how you can use it.
How to make Aquafaba
Actually, Aquafaba is just the leftover liquid from cooked chickpeas. There are two ways to obtain it. Either you can drain a can of chickpeas and simply save the liquid. Or you can cook dry chickpeas and save the leftover cooking water. Anyways, I recommend doing the first method, because when trying the second option, as I discovered, the Aquafaba can be too thin, so you may need to cook it down to get the perfect consistency for whipping it into fluffy vegan egg whites.
Chickpeas from a tin or glass?
When you choose the first method (using the leftover liquid from canned chickpeas), I personally prefer using chickpeas from a glass and not from a can, as I find it’s better for the environment. Anyways, it’s up to you what kind of canned chickpeas you’ll use because the Aquafaba will be the same either way.
How to whip Aquafaba
Add the Aquafaba into a large measuring jar. Then, beat it using an electric hand mixer until it gets whipped, and fluffy stiff peaks form, like stiff egg whites. It generally takes about 7-10 minutes, however, it‘ll be faster when you use a stand mixer! Not only are these vegan egg whites useful for making Vegan Mousse au Chocolat but it can also be added as an egg binder, like in this Vegan Black Forest Cake Roll.
How to make Vegan Chocolate Mousse
Slowly melt your favorite vegan chocolate over a water bath, then let it cool a bit. Whip your vegan egg whites until stiff and fluffy, adding some sugar, if you want it sweeter. Then fold in melted chocolate, carefully, stir to combine and fill into glasses. Let chill in the fridge for a few hours and serve with desired toppings.
This Vegan Chocolate Mousse is:
- Dairy-free
- Egg-free
- Soy-free
- Gluten-free
- Chocolatey
- Fluffy
- Creamy
- Quick & Easy to make
- The perfect dessert
- SO delicious!
Looking for Chickpea Recipes?
Making this Mousse au Chocolat is, by the way, also a great way to use up leftover chickpea water, when you use chickpeas for a special dish. Here you can find some of my Vegan Chickpea Recipes.
If you tried this Vegan Chocolate Mousse, I‘d love to see your creations, and read your feedback below in the comments! If you take a photo of it, be sure to tag #biancazapatka @biancazapatka on Instagram so I can see! I hope you’ll like it!
Vegan Chocolate Mousse
Author:Ingredients
Vegan Chocolate Mousse
- 1 cup (240 ml) aquafaba (chickpea water) liquid from 1 14 oz can chickpeas
- 5 oz (140 g) dark vegan chocolate
- a bit of non-dairy milk optional
- 1-2 tbsp (1-2 tbsp) sugar optional*
- 1/2 tsp (1/2 tsp) vanilla extract optional
To serve (optional)
- whipped coconut cream or non-dairy yogurt
- 1 tbsp (1 tbsp) chocolate shredded
Instructions
- Break the chocolate into smaller chunks and place it in a microwave-safe small bowl together with a splash of non-dairy milk, if using (it’s not necessary but I find, it makes a better consistency).
- Place the bowl over a water bath and slowly heat up the chocolate.
- Once the chocolate has melted, mix with a spoon or small whisk until creamy. Take the bowl off the heat and allow it to cool down a little.
- Open a tin or glass of chickpeas and drain the chickpea water into a large measuring jar or bowl and, if desired, add vanilla extract. (Please make sure the bowl and utensils you’ll use to whip aquafaba are completely grease-free as it can prevent aquafaba from reaching stiff peaks).
- Using an electric hand mixer, beat the Aquafaba until whipped and stiff peaks form. This can take about 7-10 minutes. (Don’t be afraid of whipping too long because aquafaba cannot be overwhipped).
- If you want the chocolate mousse sweeter, you can now start adding sugar, gradually, while whipping the whole time.
- Once the chocolate has cooled down sufficiently, gently fold it into whipped aquafaba using a spatula. (It’s normal if your fluffy mixture deflates a bit).
- Divide the mixture into 3 glasses, stirring the mixture between putting it into the glasses.
- Place them into the fridge for 3 hours at least (or overnight), so the mousse can set.
- Serve with whipped coconut cream or non-dairy yogurt. Sprinkle over shredded chocolate or any other toppings of choice. Enjoy!
Notes
- One 14 oz can (400g) should make 1 cup (240ml) of chickpea water. Save the chickpeas for another use, like a Chickpea Curry, Falafel or Hummus.
- Additional sugar isn’t necessary. It depends on your desired taste and how sweet your chocolate is.
- You could also make your own Aquafaba by cooking dry chickpeas. However, it can be too thin, so you may need to cook it down.
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Amazing 🤩
Many thanks! 🙂
10/10!! So yummy. The best Mousse au Chocolat I’ve tried so far. My roommate and I loved it
Yay, that’s great!
I am glad you loved this recipe! ♡
Many thanks, Bianca!
Sehr einfaches, leckeres und geiles Dessert. Vielen Dank für das Rezept, freue mich auf weitere Bianca 🔥😉
Das freut mich wirklich sehr! ❤️
Vielen Dank für dein großartiges Feedback!
LG, Bianca 🙂
Hello, i am really curious and want to try it out. Is it possible to store it for one day? or is it better to eat it 4 hours after making it?
It’s best to eat it the same day of making as it might separate when chilled for a long period.
First time I used aquafaba, pleasantly surprised by the result.
Very tasty.
I did notice that after some time in the fridge the texture was lost somewhat at the bottom of the container, becoming liquid, while staying mousse-like at the top.
Anyway thanks for the intro to aquafaba, it was leftover from a yummy hummus that I had made.
So glad you still enjoyed the mousse!
Thank you so much! 🙂
I have now made this twice. First time, no sugar added ant the second time with the sugar in the recipe and 4 drops of peppermint oil! OMG, both times absolutely divine!! Never made mousse before and now I think I have a party favorite. In fact, this could be at least twenty-thirty little shots of chocolate mousse w/ a “liqueur”! I’ll try that one next time!
In terms of ingredients, I used Trader Joe’s 72%cacao chocolate bar (like fifteen squares), NOW Peppermint oil, and some oat milk for melting. And the Aquafaba came from a can of GOYA chickpeas. The Aquafaba was room temperature.
Thank you for these recipe variation ideas!
Thank you so much for your amazing feedback! ❤️
So glad you love this recipe! 🙂
Your suggestions sound very exciting!
Can’t wait to hear what you’ll try next! 😉
Hallo,
deine Seite ist wirklich sehr schön.
Ich habe zum ersten Mal mit Aquafaba gearbeitet und ich bin sehr positiv überrascht.
Ich würde das nächste Mal etwas weniger Zitronensaft verwenden und beim Unterheben muss man sich an dein Video halten.;)
Schmeckt auch etwas flüssiger sehr gut.
Danke für deine Rezepte!
Hey Susanne,
Vielen Dank für das super Feedback!
Freut mich, dass dir meine Seite gefällt und alles prima geklappt hat mit dem Aquafaba.
Viele Grüße,
Bianca 🙂
I didn’t use any lemon juice, as it isn’t mentioned in the recipe. Is there a reason one would use lemon juice in combination with Aquafaba? My best guess is that acidity might depend on the brand of chickpeas used, so I’ll try this mousse again with a different brand. It’s too fluffy and simple not to try again, anyway. 🤤
You can definitely add some lemon juice but some readers told me that they don’t like the sour taste so I removed it from the ingredient list! 😃
I just tried this out and while the consistency was on point, the mousse had a slightly sour aftertaste – probably from the Aquafaba. Has anyone else noticed this and happens to have tips to reduce that acidity?
Maybe you’ve added too much lemon juice?
Absolutely amazing!!! Thank you 🙂
So glad you love this recipe! Thank you! ❤️
I kind of burnt the chocolate but it still worked and iM IN LOVE!!! I wasn’t expecting it to be this good wow. I recommend
So glad you love this recipe!
Thank you so much! 😊
I’m sad to say this didn’t turn out for me. I ended up with a chocolately liquid despite the whipped aquafaba frothing/stiffening up. The bowl was squeaky clean. It seemed the melted chocolate with a splash of milk was quite thick and heavy and just sunk to the bottom of the bowl so it seemed impossible to gently fold it in and actually get it incorporated, so I imagine everything collapsed because of overmixing. Sigh.
Please watch the recipe video to figure out what you did wrong.
I had the same problem, my guess is either the chocolate is too warm, maybe too cool. It’s frustrating since it’s the third time I try and it worked wonders the first time but not the two subsequent times. Chocolatey mess in the end.
The recipe doesn’t precise :
the temperature of the aquafaba fluffy mixture.
the temperature of the chocolate when incorporating.
Maybe the chocolate we used contains too much fat?
maybe it should be incorporated differently?
Also is it just me or I’m not seeing the video you’re talking about here?
I have no idea why you can’t see the recipe video. Do you have an adblocker? This could be the issue.
Can this mousse be frozen? (I use mousses for entremets and wondered if I can make a vegan version
No, sorry.
VERY SURPRISED!!!! I was not expecting the texture! Amazing taste and super quick!
I added the optional sugar, but I think without it, would be better! For sure making them again!
Thank you for creating and sharing your talent!
So glad you love my vegan chocolate mousse! Thank you for your amazing feedback! ❤️
This was lurking on my Instagram for a while but I thought it would be too difficult to make even though it looked simple; I couldn’t believe something that looked so good could be so easy!
I followed the recipe exact and it was super simple, I even went artsy on the topping and tried a turmeric coconut cream to add a little flavour to the top.
The recipe was easy to follow and very inexpensive. My flat mate said it was like she was eating in a Restaurant!
Thank you xx
Hi Nicole, so glad my recipe video could help you to follow this simple recipe! Thank you for your feedback! 🙂
Leichte und schnelle Zubereitung! Spannend, wie sich das Aquafaba verhält 🙂 es hat mir gut geschmeckt! Eine leckere Nachspeise ohne schlechtes Gewissen 😉
Das freut mich sehr! Danke 🙂
Tolle Seite! Heute habe ich das Rezept ausprobiert und war begeistert! Habe zuvor noch nie mit Aquafaba gearbeitet. (Foto konnte ich keines machen, da alles so schnell weggefuttert war😉) Danke für das Rezept😇
Liebe Maja, es freut mich sehr, dass dir die Schokoladen-Mousse gut geschmeckt hat! Vielen Dank für dein tolles Feedback und viel Spaß beim Ausprobieren weiterer Rezepte! Liebe Grüße, Bianca 🙂
Hi! Does the aquafaba out of the can need to be reduced for making mousse? I’ve heard that it should be reduced for macaroons. Is that the case for a mousse recipe as well? Also, does it need to be chilled?
Hi Maala, when using canned aquafaba, you do not need to reduce it or chill it for this recipe.
I am in awe with how simple and lush this recipe is! The texture is so bubbly like a mousse and the added bonus is I don’t feel bloated after eating this because it really isn’t a heavy dessert! The only thing I’ll suggest is for others to not add in the sugar – I made that mistake (nothing a cup of tea can’t fix!) and the mousse is sweeter than I personally like so next time I’ll skip that 🙂
Thank you for the recipe 🖤
So glad you still enjoyed it! Thank you so much! 🙂
These were so goooood and yummy 😀 totally recommend them!!!!!! <3
So glad to hear that! Thank you 🙂
Hi!
I tried making it but I’m not a good cook. I whipped the aquafaba until it was stiff and then I added the chocolate and I don’t know if I stirred it too much but it became liquid again. Now is in the fridge and I hope the cold will make it mousse-like. What did I do wrong?
Hi Carla, usually, aquafaba can’t be overwhipped. It is very important that all the equipment you use is completely grease-free. So maybe you didn’t check it?
I just gave it ago and mine did the same thing! It was stiff and then I added the chocolate and it went back to liquid. Oh well! It’s a nice hot chocolate!
Hi Kara, I’m sorry to hear that. Please make sure to fold the melted chocolate carefully into the whipped aquafaba.
try adding one spoonful of the whipped aquafaba gently into the chocolate first, then once it’s combined fold it very gently into the rest of the whipped aquafaba. It’s important you gently fold them together and not stir it up as that pushes out the air bubbles.
Thank you for this helpful tip 🙂
I tried this, made it in the morning but also had some leftover which I had the next day and it was fine! It’s soo good! I’m not a vegan and I’m usually sceptical about vegan alternatives but hate using egg whites as the yolks always go to waste. This is a great alternative and so cheap! Definitely will be making again.
So happy that you liked it! I never tried to leave it in the fridge overnight but it’s good to know that it’ll be still delicious the next day. Thank you! <3
Amazing!
Thank you 🙂
This recipe is delicous! I so look forward to making it many times over as a healthy dessert option!
So happy about that! Thank you! <3 🙂
How long can you keep these for? Want to make them for a dessert for a dinner party, would it be okay to make them the night before or would the morning be best?
I would prepare them in the morning because I haven’t tried it yet to make them one day ahead. However, if you wanna try it, let me know 😉
Is it okay to use cacao nibs instead of the dark chocolate bar?
If these cacao nibs melt, then you can use them.
Super yummy and sooo fluffy! Chocolate flavor is intense but on the other hand the dessert is light in texture so it’s a perfect combination!
So glad that you liked it! It’s one of my favorite desserts. Thank you. ?
Hi! I think I did something wrong, help! I don’t know if the chocolate was too cold or if the aquafava needed more whipping or if I put the sugar too soon, but the mousse, while up creamy, separated and there was a watery chocolate mixture with little chocolate particles at the bottom when it settled. Can you give me any tips on what to look for to that the aquafava is ready? Must it look like whipped egg whites or is it always going to be more like “Schaum”? Thank you!
I’m so sorry to read that! The aquafaba must look like stiff egg whites! You should definitely whip it longer. Hope it will be better when you try it again. Lots of love, Bianca <3
This chocomousse looks super mega ultra delicious ??♀️❤️!btw, Where did u get those spoons? , I love them ! Great blog ??
Thank you ?
I’ve ordered them on amazon a while ago.
Hope you can find them ❤️
These chocolate mousse jars look incredible! I wish I could eat them right now! ❤️
So glad that you like it! <3
Lots of love,
Bianca 🙂
Hi it might be stupid for me to ask this. All the chickpeas liquid I can find in can is salted.is that ok. ?
Hi, this is absolutely okay. Mine is also always salted 🙂