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!

Vegan Aquafaba Chocolate Mousse decorated with edible flowers and raspberries and served in colourful tea cups

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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”.

best vegan aquafaba chocolate mousse served in a green tea cup with fresh raspberries in the background

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.

chopped dark chocolate melting in coconut milk over hot water bath

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

vegan chocolate Ganache in a copper bowl

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

Spice mix for Vegan Mexican Chocolate Mousse in a small bowl

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

chickpea water in a bowl ready to be whipped

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

perfectly stiff whipped aquafaba (chickpea water) in a bowl

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.

whipped vegan egg whites being folded into dark chocolate ganache for making mousse

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

whipped vegan egg whites being folded into dark chocolate ganache for making mousse

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

melted chocolate poured into whipped aquafaba egg whites

vegan aquafaba chocolate mousse being folded with a spatula until smooth

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

cocoa powder being folded into vegan sugar free chocolate mousse

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

Best Vegan Aquafaba Chocolate Mousse served in a china tea cup with a fresh cherry and and edible flower on top

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.

close-up of a spoon being inserted into a fluffy vegan chocolate mousse topped with a raspberry

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.

Vegan Aquafaba Chocolate Mousse served in tea cups and decorated with edible flowers and raspberries

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.

My product recommendations for this recipe:

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.

Did you make and love this recipe? Give it your review below! ? And make sure to share your creations by tagging me on Instagram!

Vegan Aquafaba Chocolate Mousse decorated with edible flowers and raspberries and served in colourful tea cups
5 from 10 votes
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Easy Aquafaba Chocolate Mousse ( Vegan & Sugar-free)

Follow this easy recipe for Aquafaba Chocolate Mousse and get the fluffiest, smoothest vegan chocolate mousse - no graininess, no seized chocolate! The best thing? This healthy vegan dessert made with raw chocolate and chickpea water is sugar-free! 

Course Dessert, Snack
Cuisine #Vegan, American, European, sugar-free
Keyword aquafaba, chickpeas, chocolate mousse, easy, raw, sugarfree, vegan
Prep Time 20 minutes
Resting time 2 hours
Total Time 20 minutes
Calories 150 kcal
Author Kiki Johnson

Ingredients

  • 70 ml coconut milk
  • 150 g dark chocolate raw organic, if possible, chopped
  • 1 cup aquafaba from a 400 g chickpea can, measure out the aquafaba and cool in the fridge
  • 1 pinch salt
  • 1/2 tsp lemon juice or vinegar
  • 1/2 tsp cream of tartar
  • 3 tbsp maple syrup or 2 tsp stevia
  • 1 tsp vanilla essence or pulp of 1/2 vanilla bean

Optional for Vegan Mexican Chocolate Mousse

  • 1/4 tsp ground Ceylon cinnamon optional
  • 1/8 tsp chilli powder optional
  • 1/8 tsp ground nutmeg

Instructions

  1. 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.

  2. 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! 

  3. In a CLEAN bow, add the cooled drained aquafaba along with salt, vinegar and cream of tartar and whip until very stiff peaks form. You cannot overwhip aquafaba, so make sure you whip it for as long as it takes. 

  4. 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.

  5. 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. 

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

Aquafaba Chocolate Mousse ( Vegan &Sugar-free) | This recipe makes for the fluffiest, 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! | #dairyfree #sugarfree,
Aquafaba Chocolate Mousse ( Vegan &Sugar-free) | This recipe makes for the fluffiest, 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 Valentine's Day or Mother's Day! | #dairyfree #sugarfree,
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20 Comments


  1. This looks so lush and chocolatey!! Love the idea of retaining the chickpea liquid for another use 🙂

  2. Liebe Kiki,
    Deinen Blog habe ich erst in diesem Sommer entdeckt und war so angetan, dass ich alles von Anbeginn an durchgelesen und jede Menge Deiner Rezepte gespeichert habe. Dein kanadisches Kochbuch habe ich inzwischen auch und bin begeistert. Nun stelle ich fest, dass Du letztens vor allem vegane Rezepte einstellst. Dagegen spricht natürlich überhaupt nichts , aber mich würde interessieren, ob es ein neues Konzept ist. Eine Ankündigung dazu habe ich nämlich nicht gefunden.
    Wie auch immer.
    Und dann wollte ich fragen, ob Dein total schönes Logo in den Umrissen irgendein Land oder eine Region abbildet.
    Herzliche Grüsse aus Norddeutschland
    Ulla

    • Hallo, liebe Ursula!
      Ach, du da freu ich mich aber, dass ich in dir eine neue Leserin gefunden habe. Dass du dir sogar das Buch geholt hast, macht mich natürlich besonders happy!
      Zu deiner Frage zwecks veganen Rezepten:
      Mein Mann und ich leben nicht vegan, doch achten wir in letzter Zeit darauf ein bisschen weniger tierische Produkte zu verwenden. Mitunter auch deshalb, weil mein Mr. Kanada keine Laktose essen darf und ich wegen einer leichten hormonellen Imbalance auch etwas auf meinen Milch- und Zuckerverzehr achten muss. Also hat sich das eigentlich ganz natürlich ergeben. Aber es gibt auch weiterhin ganz normale Rezepte mit Butter, Milch und Fleisch!
      Jetzt im Sommer scheint es allen recht gut zu taugen ein bisschen “leichtere Kost” serviert zu bekommen. Deshalb gerade jetzt vermehrt die vegane-zuckerfreie Linie! Aber wie gesagt. Keine komplette 180 Grad Wende auf Cinnamon & Coriander. Versprochen!
      Danke dir der Nachfrage! Ich freue mich, wenn auch mal ne Frage zum Konzept kommt!
      Eine entspannte Restwoche wünscht dir,
      Kiki

  3. I have not tried using aquafaba to make chocolate mousse before but I keep hearing about how great it is! You make it look so appetizing. I especially love your presentation of the mousse in tea cups. 🙂


  4. I love using aquafaba in my kitchen, and it makes great mousse! Also, love your step-by-step photos, very helpful!


  5. I love the little flowers in there! So chocolatey and rich! YUM!


  6. This looks so fluffy, creamy, and delicious! Loved seeing how this dessert came together. Adding this recipe to my list!


  7. I have never tried somthing like this before. Looks so delicious and great presentation !


  8. What a beautiful light and tasty dessert for a Sunday Brunch! Thank you for sharing!


  9. I’ve heard fantastic things about using chickpea juice in place of egg whites in recipes. Your recipe looks like the perfect way to make this swap. What a creamy looking mousse!

  10. I’ve never heard of aquafaba, but your mousse looks amazing! What a neat way to make a traditional dessert vegan.


  11. This sounds absolutely delicious. I have never used the chickpea liquid before, so keen to try your recipe. YUM!!!


  12. I love fun tricks like this. Aquafaba has been on my list for quite some time so I’m off to try!


  13. Absolutely gorgeous and what a perfect recipe! Super easy and this looks so soft and fluffy and oh so chocolately!

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