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
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)
- whipped coconut cream or non-dairy yogurt
- 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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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.
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.
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 🙂