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

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.