Aquafaba Chocolate Mousse ( Vegan & Sugar-free)

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This Aquafaba Chocolate Mousse makes for the fluffiest, most intense, simply the best vegan chocolate mousse ever! It is easy to make, sugar-free vegan and insanely delicious! The perfect guilt-free chocolate dessert for guests!

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This is Aquafaba Chocolate Mousse will change your life! It’s easy to make, vegan, sugar-free and it tastes just like regular chocolate mousse!

Have you ever dreamed about eating a big old bowl of chocolate mousse for breakfast? Just like that, with no guilty feelings whatsoever? No? Well, guess what I did today? Just that! Because I found the secret recipe for the BEST Aquafaba Chocolate Mousse EVER! It’s vegan, sugar-free, easy to make and DANG delicious!

Why this Vegan Aquafaba Chocolate Mousse recipe works:

• Adding a splash of coconut milk to the melted chocolate keeps it from firming up too much while cooling.
• This Vegan Aquafaba Chocolate Mousse only requires a few ingredients and, if using a stand mixer, basically no time at all.
• Cream of tartar and a bit of vinegar help to achieve perfectly stiff whipped aquafaba “egg whites”.

How to make this Vegan Aquafaba Chocolate Mousse:

Watch the video:

Step by Step Tutorial for Making Vegan Aqufaba Chocolate Mousse:

Put a copper or metal bowl over a hot water bath and add the coconut milk. Once the milk feels hot to the touch, add the chopped chocolate. Let this sit for a couple of minutes without stirring. I usually remove the pot from the stove at this point.

Stir the chocolate coconut milk mix with a whisk until the chocolate is completely melted into a smooth ganache.

If making Mexican Vegan Chocolate Mousse, stir in the spices. Remove the bowl from the water bath and let it cool down completely!

In a CLEAN bow, add the cooled drained aquafaba along with salt, vinegar and cream of tartar

Whip until very stiff peaks form. You cannot overwhip aquafaba, so make sure you whip it for as long as it takes.

Add maple syrup and vanilla to the aquafaba and keep on whipping. In between whipping, check the melted chocolate for temperature. It needs to be at room temperature to not deflate the whipped aquafaba. Should it not cool down quick enough, fill it into a different bowl and stir.

Gradually fold 3 to 4 big spoons of stiff aquafaba into the melted chocolate and combine carefully to lighten it up.

Add this mixture back into the whipped aquafaba and combine everything with a rubber spatula until smooth.

If you want an extra intense Vegan Chocolate Mousse, stir in some sifted cocoa powder!

Fill your Vegan Chocolate Mousse into 6 to 8 dessert bowls and chill for a couple of hours or overnight! Serve with fresh fruit.

FAQ:

Do I have to use aquafaba from canned chickpeas?

Nope! You can cook dried chickpeas and use the cooking water for this Vegan Chocolate Mousse recipe.

Simply Soak your fried chickpeas in water for a minimum of 8 hours or overnight. Make sure to throw this water away– it is not the aquafaba!

To cook the soaked chickpeas, place them in a large pan and cover them with water. Bring to the boil and cook for about 1 hour. You want to ensure the chickpeas remain covered at all times but try not to add too much water. As you cook the chickpeas, white foam will gather on the surface. Scoop it off and discard.

After 1 hour or so, drain the cooked chickpeas and keep the cooking liquid – this is the aquafaba!

I tend to cook big batches of dry chickpeas 1.5 kg at a time, meaning I end up with about 2 kg of cooked chickpeas, and this makes around 1 litres of aquafaba. Luckily, chickpeas freeze really well.

Fill your aquafaba into plastic jars or freezer bags and once completely cool pop them into the freezer.

Aquafaba will keep in the fridge for up to a week so don’t feel like you have to use it straight away.

How do I prevent my Vegan Chocolate Mousse from being grainy and my chocolate from seizing?

The big secret for smooth and silky Vegan Aquafaba Chocolate Mousse is making sure your chocolate has the right temperature when folding into the whipped aquafaba “egg whites:. To make sure the melted chocolate does not firm up once cooled down, we add a splash of coconut milk to the chocolate before melting!

Another important tip is to lighten up the melted chocolate with a small amount of whipped aquafaba before combining it with the rest of the whipped aquafaba.

Cook’s Tips and Variations:

• For a Vegan Aquafaba Mexican Chocolate Mousse, stir some nutmeg, cinnamon and chili powder into the melted chocolate.
• Serve this easy Aquafaba Chocolate Mousse well chilled and topped with fresh berries, coconut whipped cream,  or dusted with cocoa powder.

For more vegan dessert recipes, check out my vegan White Bean Blondies, my Vegan Mulled Stewed Plums , this Mango Mousse and my Vegan Raspberry Coconut Fudge.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites.

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