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 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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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!
Can you just whisk it again if the water has separated after chilling in the fridge?
No, sorry…
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! ❤️