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!

best chocolate mousse recipe
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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chickpea water chocolate mousse

More Vegan Recipes with Chocolate:

chocolate mousse recipe

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: 303Total Fat: 15.8gCarbohydrates: 37.4gFiber: 3.5gProtein: 3.1g

Nutrition information is just an estimation and isn’t always accurate.

Did you make this recipe?

Please leave a comment below and tag me on Instagram (@bloomingnolwenn) with #bloomingnolwenn! I will gladly leave you a comment and share your picture in my story 🙂 Your feedback means a lot to me!

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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35 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 ☀

    • Beverly
      May 15, 2020 / 8:15 pm

      I had to stir it briskly to get the chocolate to mix it (rather than fold it gently). Some of the chocolate was still lumpy although it was still good. Next time I will wait for the chocolate to cool some and add some of the froth to the chocolate first.

      • May 25, 2020 / 4:55 pm

        Hi Beverly, thanks for your comment!
        Yes, you can definitely try that next time. This should prevent the chocolate from seizing.
        Have a nice day!
        Nolwenn

  2. Jen
    August 10, 2019 / 7:38 pm

    Just made this and I’m amazed at the aquafaba! I added some vanilla and a little extra maple syrup. I also added a little of the whipped aquafaba to the chocolate and mixed it in so it didn’t seize. Looks really good! Thinking a salted caramel would be good too ! Thank you so much for this recipe I never knew about this and always have a can of chickpeas around

    • August 10, 2019 / 9:45 pm

      Thank you so much for your feedback, Jen! Salted caramel sounds absolutely delicious, I’ll have to give it a try!
      I’m so glad you enjoyed my chocolate mousse recipe! 🙂
      Nolwenn

  3. Claudia Phillips
    August 12, 2019 / 9:45 pm

    I can’t wait to try this. I don’t have a stand mixer and 10 minutes is a long time to hold my little portable mixer. Maybe I’ll try to use my Vitamix. Any thoughts?

    • August 13, 2019 / 6:42 pm

      Hi Claudia,
      Do you have a hand mixer? I used a hand mixer to make the mousse and it worked perfectly.
      Since I don’t have a Vitamix, I can’t tell you for sure how it would work. Do let me know if you try it!
      Happy baking!
      Nolwenn ☀

  4. September 14, 2019 / 12:05 am

    Oh my head was this AMAZING!!! Made it this morning and just ate half of my serving… SO GOOOOOOD. My husband and daughter ate their portions all up 5 stars!

    • September 16, 2019 / 10:18 am

      Thank you, Lisa!! I’m so glad you and your family liked my chocolate mousse!
      Have a beautiful day!
      Nolwenn ☀

  5. Pamela
    October 1, 2019 / 3:47 am

    I made this tonight and it is delicious! I added the vanilla as you suggested and that was nice. Also, I got impatient folding in the chocolate and used the hand mixer and it went very well. I used the aquafaba from a can of red kidney beans and it worked perfectly, when it was whipped up it was just the slightest shade of pink, I don’t think anyone would notice if you wanted to use it for something else. Nice to know in a pinch. Thank you for a lovely recipe!

    • October 1, 2019 / 9:12 am

      Hi Pamela, thank you so much for your detailed comment 🙂
      I’m really glad you liked my chocolate mousse recipe!
      Have a beautiful day,
      Nolwenn ☀

  6. Jessica
    January 31, 2020 / 5:19 am

    This was absolutely amazing!! Thank you so much for the recipe! The flavor is awesome but I noticed that the texture was a bit grainy. Any idea why that might have happened? Thanks! Can’t wait to make again!

    • January 31, 2020 / 10:50 am

      I’m glad to hear that, Jessica!
      Hmm – that may be because the chocolate seized a little bit. To prevent it from seizing, you can add a little of the whipped aquafaba to the chocolate and mix it in before gently folding the rest with a spatula.
      I hope this helps!
      Nolwenn

      • Jessica
        February 3, 2020 / 8:06 pm

        Thank you! I will try that!

  7. Natalie LeBlanc
    March 4, 2020 / 3:29 am

    Mine is just perfect and delicious! Thanks Nolwenn!

    • March 4, 2020 / 5:32 pm

      I’m happy to hear that, Natalie!
      Have a beautiful day!
      Nolwenn

  8. Angelina
    March 13, 2020 / 7:31 am

    great taste ! Mine went grainy .. might have whipped in the chocolate to fast!

    • March 13, 2020 / 11:50 am

      Hi Angelina, next time try adding a little of the whipped aquafaba to the chocolate and mixing it in before gently folding the rest with a spatula. This will prevent the chocolate from seizing.
      I hope this helps!
      Nolwenn

  9. Sabiha Manji
    March 22, 2020 / 4:03 pm

    Hi, is the Nutritional information for the total mixture or each of the 4 servings? I’d love to know because my daughter is type one diabetic and would need insulin for this so I wanted to know how much carbohydrate there is in the total mixture? Thank you 🙏🏼

    • March 23, 2020 / 8:30 am

      Hi, the nutritional information is for one serving.
      Since the recipe makes about 4 servings, simply multiply everything by 4 🙂
      I hope this helps! Happy baking!
      Nolwenn

  10. Zoe
    April 8, 2020 / 10:31 pm

    Made this recipe and WOW! I added a bit of cinnamon and cayenne spice that made the sweetness come out a little more and the chocolate sings! Thanks for this recipe!!

    • April 9, 2020 / 10:18 am

      Yayy! I’m so glad to read that, Zoe!
      Thanks for your feedback 🙂
      Nolwenn

  11. Barbara Shinehouse
    April 16, 2020 / 5:06 pm

    Just wondering if you could substitute cocoa powder for the chocolate chips?

    • April 17, 2020 / 8:31 am

      Hi Barbara!
      I’ve never tried using cocoa powder instead of chocolate chips for this recipe so I’m not sure about the final result.
      You could try mixing the cocoa powder with a bit of water to make a chocolate sauce. Then, try mixing the chocolate sauce with the whipped aquafaba.
      I hope this helps! Let me know how it goes 🙂
      Nolwenn

  12. Jasmine
    April 20, 2020 / 2:37 pm

    Made this recipe & it tasted amazing! Thank you so much 😊

    Just one thing – the top was mousse like, but the bottom was a bit runny, any suggestions for what I can do next time? I let it sit overnight.

    • April 20, 2020 / 3:01 pm

      Hi Jasmine, thanks for your feedback! I’m glad you liked my chocolate mousse recipe!
      Did you whip the aquafaba for long enough? You really want to whip it until it doesn’t slide at all if you flip the bowl over, or the mousse could turn out a bit runny.
      I hope this helps 🙂 Have a nice day!
      Nolwenn

      • Jasmine
        April 20, 2020 / 3:03 pm

        Thanks Nolwenn, I’ll definitely try that next time. 🙂

  13. Tommy
    May 6, 2020 / 6:54 pm

    Hi There! Just tasted the mousse and it was great! We tried putting it into different types of containers and noticed some didn’t allow for the mousse to solidify beyond the top layer. Do you have a recommendation for the best type of container to portion the mousse?

    • May 7, 2020 / 9:33 am

      Hi Tommy!
      I either store the mousse in ramekins or small air-tight containers. This way, I’ve never had an issue with the mousse not solidifying.
      I hope this helps!
      Have a nice day,
      Nolwenn

  14. Pooja
    May 25, 2020 / 10:02 pm

    Hello.
    I tried to make this and it didn’t work. I used the acquafaba from the soaked chickpeas. And it didn’t turn into soft peaks. It stayed watery. Does it only work on the canned chickpea water? I tried it with the hand mixer for nearly 15 min. Pls help.

    • May 26, 2020 / 10:12 am

      Hi, thanks for your comment.
      I highly recommend you to use the water from canned chickpeas instead of making your own aquafaba from cooked chickpeas.
      The process is different and this is why your aquafaba didn’t turn into firm peaks.
      I hope you will try my recipe again with canned chickpea water 🙂
      Nolwenn

  15. Debby
    January 16, 2021 / 4:40 pm

    I didn’t see this anywhere – do you need to use unsalted chickpea water, or is the liquid from a regular can ok?

    • February 13, 2021 / 9:48 am

      Hi Debby,
      Thanks for reaching out!
      I’m using the liquid from a regular can here. You won’t be able to taste the chickpea water in the final product.
      Let me know how it went!
      Nolwenn

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