Vegan Chocolate Mousse (with Aquafaba)

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Learn how to make vegan chocolate mousse with aquafaba, also known as chickpea water. This easy recipe is egg-free, dairy-free, and deliciously fluffy. It also calls for just five ingredients!

Vegan Chocolate Mousse
Photo: Kirsten Nunez

The next time you’re craving a sweet treat, make this easy Vegan Chocolate Mousse recipe.

Unlike traditional mousse, this version is egg-free and dairy-free. It gets its texture from aquafaba, or liquid from a can of chickpeas. Aquafaba is a unique ingredient that’s used as a vegan egg white substitute.

Plus, making Vegan Chocolate Mousse is an excellent way to get the most bang for your buck. Aquafaba is usually poured down the drain, but this recipe lets you use everything in the can. You won’t even taste it in the finished dish — promise!

Vegan Chocolate Mousse
Photo: Kirsten Nunez

For a decadent vegan dessert, serve your homemade mousse with Vegan Chocolate Covered Strawberries and Coconut Milk Whipped Cream.

Key Ingredients

Vegan chocolate mousse ingredients with labels: chocolate chips, aquafaba, sugar, cream of tartar, and vanilla extract.
  • Aquafaba. Aquafaba is the liquid from a can of chickpeas. When whipped, it becomes airy and fluffy, making it an excellent egg white substitute.
  • Cream of tartar. This ingredient is optional, but highly recommended. It gives structure to the aquafaba.
  • Chocolate chips or shavings. Of course, you can’t make chocolate mousse without the chocolate! Feel free to use your favorite type of chocolate.
  • Sugar. If you use dark chocolate, adding sugar will help balance out the bitterness. However, you can skip the sugar if your chocolate is already sweet.

How to Make Vegan Chocolate Mousse

4-step process for making vegan chocolate mousse

The steps for making vegan chocolate mousse are simple. All you need to do is melt the chocolate, whip the aquafaba, then mix them together. Once chilled for a few hours, you’ll have a light and airy dessert. Here’s how to do it:

  1. First, create a double boiler. Fill a small pot 1/3 full with water. Place a heat-safe bowl on top, making sure the bottom of the bowl doesn’t touch the water. Add the chocolate to the bowl. Heat the water over medium-high heat until the chocolate is melted and smooth, about 7 to 10 minutes. Remove from heat and let sit until almost cool, about 15 minutes.
  2. While the chocolate is cooling, combine the aquafaba, cream of tartar, sugar, and vanilla extract in a large bowl. Beat with a hand mixer for 8 to 10 minutes, or until the aquafaba is fluffy and forms stiff peaks.
  3. Add the melted chocolate to the whipped aquafaba. The aquafaba will deflate somewhat; this is normal. Stir the ingredients, with a spatula or spoon, until the mixture is uniform in color. (The chocolate will sink, so be sure to scrape the bottom of the bowl as you mix.)
  4. Divide the mixture between two jars or glasses. Cover and chill in the refrigerator for 2 to 3 hours or overnight. Serve chilled with vegan whipped cream, chocolate shavings, and/or berries.

Recipe Tips, Variations, and Substitutions

  • Try alternative sweeteners. Instead of granulated sugar, try this recipe with coconut sugar or maple syrup.
  • Beat the aquafaba properly. It takes time for the aquafaba to form stiff peaks. Be patient; it will be worth it. If the aquafaba isn’t fully whipped, it will become watery.
  • Let the melted chocolate cool. If the chocolate is too warm, it might melt the aquafaba and ruin the finished texture. Make sure it’s mostly cool before you add it to the aquafaba.
  • Cover the mousse with silicone lids. Though you can use foil or beeswax wraps to cover the mousse as it chills, silicone lids provide a more air-tight seal.
  • Use ramekins or small mason jars. For smaller portions, use ramekins or 4-ounce mason jars.
  • Make one large serving. Another option is to chill the mousse in a bowl for a single large serving.
  • Serve as a topping. Chocolate mousse is wonderful on its own, but it also works well as a topping. Add a spoonful to cake, pie, ice cream, or yogurt.
Vegan Chocolate Mousse served in a glass with vegan whipped cream and chocolate shavings
Photo: Kirsten Nunez

Frequently Asked Questions

Can I store leftover Vegan Chocolate Mousse?

You can store leftover Vegan Chocolate Mousse, covered, in the refrigerator for up to 7 days.

Can I freeze Vegan Chocolate Mousse?

Yes! You might even prefer it frozen.

Can I make Vegan Chocolate Mousse without sugar?

You can make this recipe without added sugar.

Can I make Vegan Chocolate Mousse without cream of tartar?

Cream of tartar gives structure to the whipped aquafaba. However, if you don’t have any on hand, that’s okay. You can still make this recipe without cream of tartar.

Try These Other Chocolate Recipes

Vegan Chocolate Mousse

Vegan Chocolate Mousse (with Aquafaba)

Learn how to make vegan chocolate mousse with aquafaba, also known as chickpea water. This easy recipe is egg-free, dairy-free, and deliciously fluffy. It also calls for just three ingredients!
Click stars below to rate, or leave a full review in the comments
5 from 2 votes
Print Rate it Now Pin Recipe
Course: Dessert
Cuisine: American, French
Diet: Gluten Free, Vegan
Keyword: vegan chocolate mousse
Prep Time: 20 minutes
Chill Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 2
Calories: 114kcal
Author: Kirsten Nunez, MS

Ingredients

  • 3/4 cup chocolate chips or chunks
  • 3/4 cup aquafaba from one 15-ounce can of chickpeas
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract optional
  • 4 to 6 tablespoons sugar optional

Instructions

  • First, create a double boiler. Fill a small pot 1/3 full with water. Place a heat-safe bowl on top, making sure the bottom of the bowl doesn’t touch the water. Add the chocolate to the bowl. Heat the water over medium-high heat until the chocolate is melted and smooth, about 7 to 10 minutes. Remove from heat and let sit until almost cool, about 15 minutes.
  • While the chocolate is cooling, combine the aquafaba, cream of tartar, sugar, and vanilla extract in a large bowl. Beat with a hand mixer for 8 to 10 minutes, or until the aquafaba is fluffy and forms stiff peaks.
  • Add the melted chocolate to the whipped aquafaba. The aquafaba will deflate somewhat; this is normal. Stir the ingredients, with a spatula or spoon, until the mixture is uniform in color. (The chocolate will sink, so be sure to scrape the bottom of the bowl as you mix.)
  • Divide the mixture between two jars or glasses. Cover and chill in the refrigerator for 2 to 3 hours or overnight. Serve chilled with vegan whipped cream, chocolate shavings, and/or berries.

Notes

  • It takes time for the aquafaba to form stiff peaks. Be patient; it will be worth it! If the aquafaba isn’t fully whipped, it will become watery.
  • Make sure the chocolate is almost cool before you add it to the aquafaba. If it’s too warm, it might melt the aquafaba.
  • For smaller portions, chill the mousse in ramekins or 4-ounce mason jars.
  • For one large portion, chill the mousse in a bowl or large jar.

Nutrition

Calories: 114kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Sodium: 4mg | Potassium: 126mg | Fiber: 1g | Sugar: 25g | Calcium: 7mg | Iron: 1mg
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!

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