Vegan Chocolate Mousse with Aquafaba | Easy

You will only need 4 ingredients to make this Vegan Chocolate Mousse with Aquafaba (chickpea water)! It’s very easy to make, delicious, fluffy, airy, chocolate-y and so comforting!

chocolate mousse recipe

Vegan Chocolate Mousse with Aquafaba

Here it is!

If you like chocolate mousse and you would like to try a vegan version of it, this recipe is for you! This vegan chocolate mousse is made with aquafaba and is very, very easy to make. It’s fluffy, airy, light and absolutely delicious.

aquafaba chocolate mousse
no egg chocolate mousse

How to Make this Vegan Chocolate Mousse

Making vegan chocolate mousse is very easy. Here are the simple steps to follow:

  1. Open the can of chickpeas and drain the chickpea water. You will need 1 cup of aquafaba for this recipe (I used a 14 oz can of chickpeas which gave me a little bit more than 1 cup). Rinse the chickpeas and save them for another use, like curry, hummus or burgers.
  2. To a large bowl, add aquafaba, lemon juice and maple syrup. Lemon juice will speed things up a bit and help aquafaba reach stiff peaks. You could also use apple cider vinegar.
  3. Whip the aquafaba with a stand mixer for about 10 minutes or until it reaches stiff peaks. Unlike egg whites, aquafaba can’t be overwhipped. You want to whip it until it doesn’t slide at all if you turn the bowl over. This is what is going to make the chocolate mousse airy and fluffy.
  4. Place the chocolate chips in a bowl and melt using the double boiler method.
  5. Use a silicone spatula to gently fold the melted chocolate into the aquafaba. You may notice that the whipped aquafaba deflates a bit at this point, but it’s totally normal.
  6. Spoon the mousse into 4 individual glasses and set in the fridge for minimum 3 hours. I like to set mine overnight so it turns out extra fluffy. Enjoy!
french chocolate mousse recipe

What is Aquafaba?

Aquafaba is the water in which chickpeas have been cooked. It has a viscous consistency and is composed mostly of carbohydrates and proteins which have migrated from the chickpeas to the water during the cooking process.

You can use aquafaba as a replacement for egg whites to make vegan meringues, macarons, chocolate mousse, French toasts, mayonnaise, omelet, burger buns and more!

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chocolate mousse recipe easy

Healthier Chocolate Mousse with no Refined Sugar

The traditional French chocolate mousse is made with sugar but since I like to avoid using refined sugar in my recipes I decided to use maple syrup instead.

Maple syrup works great in this recipe, but you can also use agave syrup or date syrup. Depending on how sweet your chocolate is and how sweet you like your mousse, you may not even have to add any sweetener. If it’s your first time making aquafaba chocolate mousse, I recommend you to add 1-2 tablespoons of maple syrup though.

easy chocolate mousse
fluffy chocolate mousse

How to Store this Aquafaba Chocolate Mousse

I like to store leftover chocolate mousse in the fridge in an airtight container for 1-2 days. But most of the time we eat it all the day I make it, so I don’t even have to worry about how to store it 🙂

chocolate mousse chickpeas

I hope you will love this aquafaba chocolate mousse! It’s:

  • Vegan
  • Easy to make
  • Fluffy
  • Chocolate-y
  • Refined sugar-free
  • Healthier than most chocolate mousse recipes
  • Delicious!

Have fun baking!

Nolwenn ☀

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how to make vegan chocolate mousse

More Vegan Recipes with Chocolate:

Vegan Chocolate Mousse with Aquafaba | Easy

Vegan Chocolate Mousse with Aquafaba | Easy

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Additional Time: 3 hours
Total Time: 3 hours 15 minutes

You will only need 4 ingredients to make this Vegan Chocolate Mousse with Aquafaba! It's very easy to make, delicious, airy, chocolate-y and so comforting!

Ingredients

  • 1 cup aquafaba (chickpea water from 1 14 oz can of chickpeas)
  • 7 oz dark chocolate chips 54% (200 g)
  • 1 tbsp lemon juice
  • 2 tbsp maple syrup

Instructions

  1. Open the can of chickpeas and drain the chickpea water. Place the chickpeas in a container and reserve for another use, like curry or hummus.
  2. To a bowl, add aquafaba, lemon juice and maple syrup. Stir to combine. Lemon juice will help aquafaba reach stiff peaks.
  3. Use a stand mixer to whip the aquafaba into stiff peaks. It took me around 10 minutes. You should whip the aquafaba until it doesn't slide at all if you turn the bowl over. Unlike egg whites, aquafaba can't be overwhipped so keep going until you achieve a stiff texture.
  4. Melt the chocolate using the double boiler method.
  5. Gently fold the melted chocolate into the aquafaba with a spatula. The aquafaba may deflate a bit here but it's normal.
  6. Spoon the mousse into 4 individual bowls or glasses and set in the fridge for minimum 3 hours or overnight. Enjoy!

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Please note that this post contains affiliate links. You can read my full disclosure at the bottom of the page.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 303 Total Fat: 15.8g Carbohydrates: 37.4g Fiber: 3.5g Protein: 3.1g
Nutrition information is just an estimation and isn’t always accurate.
DID YOU MAKE THIS RECIPE? Tag me on Instagram (@bloomingnolwenn)and use  #bloomingnolwenn! I will gladly leave you a comment and share your picture in my story 🙂
Please note that this post contains affiliate links. You can read my full disclosure at the bottom of the page.
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2 Comments

  1. Jennifer Welch
    June 23, 2019 / 8:38 pm

    Ive made 3 attempts at aquafaba mousse and every time I have issues. Ive used both cold and room temp water, whipped a full 10 minutes, and the aquafaba always deflates terribly despite my ginger folding method. Worse, each time the melted chocolate immediately siezes into an unsuable hard clump! What am I doing wrong? Any thoughts are appreciated.JennJ

    • June 25, 2019 / 7:31 am

      Hi Jennifer, thanks for your message!
      It’s totally okay if the aquafaba deflates when you fold in the chocolate. Mine becomes almost liquid and the mousse still turns out very airy and fluffy.
      To prevent the chocolate from seizing, you can let it cool down for a few minutes before adding it to the aquafaba.
      I hope this helps 🙂 Let me know how the mousse turned out for you!
      Nolwenn ☀

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