• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Alternative Dish
  • Recipes
    • Appetizers & Snacks
    • Breakfast
    • Dessert
    • Main Dish
    • Salad
    • Sauces & Dressings
    • Sides
    • Soup
  • About
  • Subscribe
Home » Dessert

Vegan Chocolate Mousse with Aquafaba

UPDATED Apr 15, 2021 · PUBLISHED Jan 20, 2021 BY Maggie

  • Share
Jump to Recipe Print Recipe

Vegan chocolate mousse with aquafaba is light, fluffy, and decadent.  This easy chocolate mousse recipe is made without eggs and dairy and is a swoon worthy vegan dessert for any occasion.  Serve it with a dollop of coconut whipped cream for an extra luscious treat.

Aquafaba Chocolate Mousse

Chocolate mousse is a dessert that has absolutely stolen my heart over the years.  The texture alone is enough to bring me to my knees, mix that with rich, dark chocolate and I am finished.  Mousse is traditionally made with egg whites and heavy cream, which is far from vegan or allergy-friendly.

When I was the head chef at Rivertown Inn it was my mission to ensure everyone could eat safely from my kitchen.  I often served chocolate mousse as a special treat at the end of our 3-course brunch.  But, I quickly realized that there were many people that were sensitive to dairy and eggs. After lots of research, and few failed attempts, I landed on this recipe which is made with my magical friend aquafaba.  This vegan chocolate mousse with aquafaba is dairy-free, egg-free, and allergy friendly.  Oh, and it still brings me to my knees, just like the regular version always did!

How to Make Vegan Chocolate Mousse

Ingredients and Substitutions

This egg and dairy-free chocolate mousse is made with 5 simple ingredients:

  • Aquafaba:  The liquid leftover from a can of chickpeas or cooking water.  Aquafaba is a magical liquid that is used as a substitute for egg whites in this chocolate mousse recipe.  Make sure to use low or no-sodium chickpeas or your dessert will be too salty. One can of chickpeas generally contains ½ cup of aquafaba.  Don't get hung up on whether you have the exact amount, just use what you can get out of a 15-ounce can.  The liquid from cannellini beans can also be used.
  • Dark Chocolate: you can use any chocolate you desire here, just be sure to read the ingredients if you need it to be allergy friendly.
  • Organic Cane Sugar: Use any other granulated sugar as a substitute.  Liquid sweeteners will not work here as they will deflate the mousse.
  • Cream of Tartar - This is used as a stabilizer for the aquafaba.
  • Oat milk - This is used to thin the melted chocolate.  Substitute any non-dairy milk in its place.
Vegan Chocolate Mousse Ingredients

Instructions

Melt the chocolate and oat milk in a microwave-safe bowl for one minute.  Remove and stir. You will likely be able to get all the chocolate to finish melting just by stirring it. If lumps remain, microwave in 15-second intervals, stirring in between, until completely melted. Set aside to cool. The chocolate should be about room temperature when you add it to the aquafaba meringue.

Add the aquafaba and cream of tartar to the bowl of a stand mixer.

Aquafaba in mixing bowl

Next, mix on medium-high speed for 3-4 minutes until stiff peaks form. You’ll know you’ve achieved stiff peaks when you pull some of the aquafaba up and it does not fall over but stays upright. Very slowly add the sugar to the aquafaba and whip for another 2-3 minutes.

Whipped aquafaba on whisk.

Once the chocolate has cooled enough, add a large dollop of the aquafaba meringue to the chocolate and lightly stir to combine. This will lighten the chocolate and make it easier to mix in to the rest of the meringue. Add the chocolate meringue mixture to the remaining meringue and very lightly fold together to combine. Scoop into serving glasses and chill at least 2 hours before enjoying!

Chocolate mousse on a spoon

Can I Make Chocolate Mousse Ahead of Time?

This mousse is best eaten the day it is made, but this vegan chocolate mousse can be made up to 2 days ahead of time.  The longer it sits, the less light and airy it will become.  Liquid from the recipe tends to fall to the bottom after a couple days, resulting in a watery mousse.

Did you make this recipe?
Please leave a rating and tell us how you liked it!

Four cups of vegan chocolate mouse made with aquafaba and topped with coconut whipped cream.

Vegan Chocolate Mousse with Aquafaba

Vegan chocolate mousse with aquafaba is light, fluffy and decadent.  This easy chocolate mousse recipe is made without eggs and dairy and is a swoon worthy vegan dessert for any occasion.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Chill: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4 servings
Calories: 147kcal
Author: Maggie

Ingredients

  • ½ cup dark chocolate chips
  • 2 tablespoons oat milk, or any non-dairy milk
  • ½ cup aquafaba* (the liquid from a 15-ounce can of chickpeas)
  • ⅛ teaspoon cream of tartar
  • 2 tablespoons coconut sugar** or any granulated sugar
  • 1 cup coconut whipped cream (optional)

Instructions

  • In a microwave safe bowl, add the dark chocolate and milk. Microwave for 60 seconds, remove and stir. You will likely be able to get all the chocolate to finish melting just by stirring it. If lumps remain, microwave in 15 second intervals, stirring in between, until completely melted. Set aside to cool. The chocolate should be close to room temperature when you add it to the aquafaba meringue.
  • Add the aquafaba and cream of tarter to the bowl of a stand mixer. Alternatively, you can use a large bowl and hand mixer. Mix on medium-high speed for 3-4 minutes (6-8 minutes with a handheld mixer) until stiff peaks form. You’ll know when you’ve achieved stiff peaks when you pull some of the aquafaba up and it does not fall over but stays upright. Very slowly add the sugar to the aquafaba and whip for another 2-3 minutes (4-5 minutes with a handheld mixer).
  • Once the chocolate has cooled, add a large dollop of the meringue to the chocolate and lightly stir to combine. This will lighten the chocolate and make it easier to mix into the rest of the meringue. Add the chocolate mixture to the remaining meringue and very lightly fold together to combine. Scoop into serving glasses and chill at least 2 hours. Serve topped with coconut whipped cream if desired. Enjoy!

Notes

*Make sure to use low or no-sodium beans or your dessert will be too salty.
**Do not substitute a liquid sweetener here.  It is too much liquid for the recipe and will deflate the mousse.
Make Ahead: This is best eaten the day it is made, but this vegan chocolate mousse can be made up to 2 days ahead of time.  Liquid from the recipe tends to fall to the bottom after a couple days, resulting in a watery mousse.
Looking for More Chocolate Desserts?  You may like my chickpea brownies or cocoa date truffles.

Nutrition

Calories: 147kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 28mg | Potassium: 158mg | Fiber: 1g | Sugar: 15g | Vitamin A: 15IU | Calcium: 79mg | Iron: 1mg

More Dessert

  • Vegan Chai Chia Pudding
  • Avocado Key Lime Pie (Vegan, Gluten Free)
  • Easy Cocoa Date Truffles
  • Vegan Sweet Potato Pie (Gluten-Free)
  • Share

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Head shot of Sarah Pilley.

Hi! I’m Sarah and I’m so excited you stopped by! I am a vegan recipe developer and bring a love for food and sustainability to Alternative Dish. My focus is on creating easy recipes that are friendly to those with food sensitivities and allergies. I believe everyone can enjoy healthy, delicious, plant-based food. 

More about me →

Popular Recipes

  • Pasta with Creamy Beet Sauce (Vegan, GF)
  • Avocado Key Lime Pie (Vegan, Gluten Free)
  • Flourless Chickpea Brownies: Vegan & Gluten Free
  • Cauliflower Ceviche
  • Oil-Free Baked Sweet Potato Fries
  • How to Make Almond Flour (or Any Seed or Nut Flour)
Head shot of Sarah Pilley.

Hi! I’m Sarah and I’m so excited you stopped by! I am a vegan recipe developer and bring a love for food and sustainability to Alternative Dish. My focus is on creating easy recipes that are friendly to those with food sensitivities and allergies. I believe everyone can enjoy healthy, delicious, plant-based food. 

More about me →

Popular Recipes

  • Pasta with Creamy Beet Sauce (Vegan, GF)
  • Avocado Key Lime Pie (Vegan, Gluten Free)
  • Flourless Chickpea Brownies: Vegan & Gluten Free
  • Cauliflower Ceviche
  • Oil-Free Baked Sweet Potato Fries
  • How to Make Almond Flour (or Any Seed or Nut Flour)

Footer

↑ back to top

Privacy Policy | Accessibility Policy

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Alternative Dish