Bianca Zapatka

Vegan Chocolate Mousse (with Aquafaba)

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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!

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!

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!

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.

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!

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.

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!

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.

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!

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.

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!

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 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!

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!
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!

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!

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!
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!

Vegan Chocolate Mousse

Author: Bianca Zapatka
This best Vegan Chocolate Mousse is a fluffy, light, and healthier Mousse au Chocolate made with Aquafaba (vegan eggwhites). It’s very easy to make, dairy-free, gluten-free, soy-free and SO delicious!
4.41 from 10 votes
Print Pin Review
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Appetizer, Breakfast, Dessert, Side Dish, Snack, Snacks
Servings 3 Servings
US Customary - Metric

Ingredients

Vegan Chocolate Mousse

  • 1 cup aquafaba (chickpea water) liquid from 1 14 oz can chickpeas
  • 5 oz dark vegan chocolate
  • a bit of non-dairy milk optional
  • 1-2 tbsp sugar optional*
  • 1/2 tsp vanilla extract optional

To serve (optional)

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!

Video

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.
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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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!
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Thank you for supporting biancazapatka.com!
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Reader Interactions

Comments

  1. AvatarJaa

    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!5 stars

    Reply

  2. AvatarSusanne Wilhelm

    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!5 stars

    Reply

  3. AvatarDaria

    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. 🤤

    Reply

  4. AvatarDaria

    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?4 stars

    Reply

  6. AvatarSteph

    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 recommend5 stars

    Reply

  7. AvatarNicole

    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.1 star

    Reply

    • AvatarPatachou

      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?

      Reply

  8. AvatarRhian

    Can this mousse be frozen? (I use mousses for entremets and wondered if I can make a vegan version

    Reply

  9. AvatarFran

    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!5 stars

    Reply

  10. AvatarNicole

    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

    Reply

  11. AvatarEllala2211

    Leichte und schnelle Zubereitung! Spannend, wie sich das Aquafaba verhält 🙂 es hat mir gut geschmeckt! Eine leckere Nachspeise ohne schlechtes Gewissen 😉5 stars

    Reply

  12. AvatarMaja

    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😇

    Reply

    • Bianca ZapatkaBianca Zapatka

      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 🙂

      Reply

  13. AvatarMaala

    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?

    Reply

  15. AvatarCarla

    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?

    Reply

    • Bianca ZapatkaBianca Zapatka

      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?

      Reply

    • AvatarLaura goes to London

      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.

      Reply

  16. AvatarDanielle Styles

    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.

    Reply

  19. AvatarDanielle Styles

    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?

    Reply

  21. AvatarMargot

    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!5 stars

    Reply

  22. AvatarDiana

    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!

    Reply

    • Bianca ZapatkaBianca Zapatka

      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

      Reply

  23. AvatarJackie

    This chocomousse looks super mega ultra delicious ??‍♀️❤️!btw, Where did u get those spoons? , I love them ! Great blog ??

    Reply

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