This easy vegan chocolate mousse is light, airy, and rich in flavor thanks to the combination of aquafaba and dark chocolate. It's a rich, creamy dessert that requires just 5 ingredients to throw together. The texture is so smooth and airy that you'll never miss the dairy and eggs!
Chocolate mousse – what pretty much all of my dreams are made of. Seriously, I could eat buckets of the stuff in one sitting.
I recently shared my favorite avocado chocolate mousse , but wanted to share this alternative version as well. For this particular mousse the secret ingredient is... aquafaba. (If you don't know what is, we'll get to it in a minute.)
It’s surprisingly easy to create a vegan chocolate mousse with that melt-in-your-mouth texture that we all love. This one is incredibly smooth and decadent, with just a touch of sweetness.
This vegan chocolate mousse is:
- Rich and creamy
- Indulgent
- Smooth and airy
- Easy to make
- Light and fluffy
- Made with just 5 ingredients
- Gluten free
- Oil free
- Perfect for an easy treat any day of the week!
- A chocolate lover’s dream
And if chocolate is your jam, don't miss all my other favorite chocolate desserts!
What is aquafaba?
Aquafaba is basically the ingredient from a can of chickpeas – chickpea cooking water. It sounds gross, I know. I lived under a rock for a while and did not realize this was actually a thing - so I was skeptical at first.
I saw people using aquafaba as an egg white replacement across a whole range of baked goods. Think vegan meringues, mousses, frosting, and more.
I thought to myself – why would I want my dessert to taste like chickpeas?! But trust me, it doesn’t and it works like magic. No one would think that whipped chickpea cooking water is a magical secret ingredient, but it totally is.
I added a little bit of lime juice just to enhance the flavour profile, but this is completely optional. I then turned it into a double chocolate mousse through the addition of chocolate chips. It’s very simple, but makes it just that much more indulgent!
Step by Step Instructions
Start by melting your dark chocolate. This can be done by breaking up a bar of chocolate, placing the chunks into a heatproof bowl over a saucepan of gently simmering water.
Allow it to sit there until it melts fully, which usually takes around 5-7 minutes. Allow to cool for at least 10 minutes after at room temperature.
Next, drain a can of chickpeas and retain the aquafaba in a large mixing bowl. Using a handheld electric mixer, whisk the aquafaba for at least 10-12 minutes, until stiff peaks form.
Be patient with it, as the result is worth it 100%!
Pour in the lime juice and the maple syrup, whisking for a further 2-3 minutes.
Then, pour in the dark chocolate at the same time as whisking, taking around 30 seconds to complete the entire process.
Use a rubber spatula to fold in the chocolate chips.
Divide between jars or glasses and leave to chill in the fridge for at least 1 hour before serving.
What can I do with the leftovers chickpeas?
So you’ve made this mousse, and now you have a tin of drained chickpeas sitting around. Fear not, because there are plenty of ways you can put them to good use.
How about making my vegan butter chickpeas, or throwing them into a tasty stir fry? For something quick, light and refreshing, try this cauliflower and chickpea salad.
More Vegan Chocolate Desserts
If you love this vegan chocolate mousse, check out these other incredible recipes next.
- Vegan Chocolate Cake
- Ultimate Vegan Brownies
- Vegan Chocolate Tart
- Vegan Chocolate Banana Bread
- Vegan Chocolate Chip Cookies
Equipment
- Heatproof bowl
- Saucepan
- Electric whisk
Ingredients
- 3.5 oz dark chocolate
- ¾ cup aquafaba liquid from 1 14-oz can chickpeas
- 1 tbsp lime juice optional
- 2 tbsp maple syrup
- ¼ cup vegan chocolate chips optional
Instructions
- Start by melting your dark chocolate. This can be done by breaking up a bar of chocolate, placing the chunks into a heatproof bowl over a saucepan of gently simmering water. Allow it to sit there until it melts fully, which usually takes around 5-7 minutes. Allow to cool for at least 10 minutes after at room temperature.
- Next, drain a can of chickpeas and retain the aquafaba in a large mixing bowl. Using a handheld electric mixer, whisk the aquafaba for at least 10-12 minutes, until stiff peaks form. Be patient with it, as the result is worth it 100%!
- Pour in the lime juice and the maple syrup, whisking for a further 2-3 minutes. Then, pour in the dark chocolate at the same time as whisking, taking around 30 seconds to complete the entire process.
- Use a rubber spatula to fold in the chocolate chips. Divide between jars or glasses and leave to chill in the fridge for at least 1 hour before serving.
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