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!
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.
How to Make this Vegan Chocolate Mousse
Making vegan chocolate mousse is very easy. Here are the simple steps to follow:
- 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.
- 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.
- 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.
- Place the chocolate chips in a bowl and melt using the double boiler method.
- 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.
- 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!
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!
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.
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 🙂
I hope you will love this aquafaba chocolate mousse! It’s:
- Easy to make
- Refined sugar-free
- Healthier than most chocolate mousse recipes
Have fun baking!
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More Vegan Recipes with Chocolate:
- Vegan Double Chocolate Cookies (gluten-free)
- Vegan Chocolate Cinnamon Rolls (oil-free)
- Chocolate Coconut Truffles (gluten-free)
- Vegan Chocolate Peanut Butter Fudge (3 ingredients)
- No-Bake Raspberry Chocolate Tart (gluten-free)
- Banana Split Bites (3 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
- 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.
- To a bowl, add aquafaba, lemon juice and maple syrup. Stir to combine. Lemon juice will help aquafaba reach stiff peaks.
- 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.
- Melt the chocolate using the double boiler method.
- Gently fold the melted chocolate into the aquafaba with a spatula. The aquafaba may deflate a bit here but it's normal.
- 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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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