VEGAN CHOCOLATE MOUSSE WITH AQUAFABA

This Vegan Chocolate Mousse is made with aquafaba and dark chocolate. It is rich, sweet, fluffy, and light. Easy and simple dessert recipe, with only 3 ingredients. Best served with coconut whipped cream.

Vegan Chocolate Mousse In A Glass

THIS CHOCOLATE MOUSSE IS

  • vegan
  • eggless
  • dairy-free
  • gluten-free
  • chocolaty
  • rich
  • fluffy
  • light
  • easy & simple recipe
  • made with only 3 ingredients
  • so delicious
  • perfect chocolate dessert

Vegan Chocolate Mousse Topped With Coconut Whipped Cream And Chocolate Shavins

WHAT YOU NEED TO MAKE VEGAN CHOCOLATE MOUSSE

You need the following ingredients to make this Chocolate Mousse (the exact measurements are in the recipe card below):

  • Aquafaba – It is liquid from cooked chickpeas. Use canned chickpeas low in salt. Make sure it has room temperature. Once you open the can, drain the chickpea water to the bowl through a strainer. The good thing about aquafaba (unlike egg whites) it cannot be overwhipped.
  • Dark chocolate – Use high-quality (vegan) chocolate bar, about 60-70%. Finely chop the bar to make it easier and faster to melt.
  • White granulated sugar – used as a sweetener. You must add it slowly as you whip the aquafaba with a hand mixer. You may add less or more sugar to the aquafaba. It depends on your taste and how sweet is the chocolate you use.

For Coconut Whipped Cream you need:

  • Coconut cream – I used the cream from a can of full-fat coconut milk and let it chill overnight in the fridge so that the cream separated. But you may find already separated coconut cream in your store and use that.
  • Powdered sugar – sweetener for the whipped cream. You can substitute for maple syrup.

Equipment you need:

  • Strainer
  • 2 medium-size glass bowl – for whipping aquafaba and melting the chocolate. The bowl you use for whipping the aquafaba needs to be dry and completely grease-free.
  • Hand mixer or a stand mixer
  • Small pot
  • Spatula

Ingredients For Vegan Chocolate Mousse

HOW TO MAKE VEGAN CHOCOLATE MOUSSE WITH AQUAFABA

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Vegan Chocolate Mousse with aquafaba is easy and comes with 5 following steps:

1. Step: Whisk the aquafaba

Open the can of chickpeas and drain the chickpea water (aquafaba) through a strainer into a medium-size glass bowl (make sure the bowl is grease-free and dry).

Whisk the aquafaba with a hand mixer on high speed until stiff peaks form. It should take about 5-10 minutes. If you tilt the bowl and the aquafaba slides down, keep whipping. Then slowly add the granulated sugar while the mixer is running and mix for about 3-5 minutes.

2. Step: Melt the chocolate

Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Don’t let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up and melt. Mix it through a few times.

Once the chocolate is melted, take the bowl off the heat, and allow the chocolate to cool down a little (it should not be warm to touch).

3. Step: Combine melted chocolate with whipped aquafaba

Gently and gradually fold the melted chocolate into the whipped aquafaba using a spatula (it will deflate a bit once you combine it).  Make sure that no chocolate drop to the bottom of the bowl. Be careful not to overmix.

Chocolate Mousse Recipe Steps

4. Step: Divide into 4 jars and let chill in a fridge

Divide the mixture into 4 smaller glasses. Put them into the fridge, and let chill for at least 3 hours, ideally overnight, to set.

5. Step: Make coconut whipped cream (optional) and serve

Add coconut cream and powdered sugar to a mixing bowl, and whip it with a hand mixer until light and fluffy and small peaks form.

Serve chilled chocolate mousse with coconut whipped cream, chocolate shavings, or fresh berries.

Whipped Coconut Cream

CHOCOLATE MOUSSE TOPPING IDEAS

  • coconut whipped cream
  • vegan yogurt or sour cream
  • chocolate shavings
  • crushed cookies (Oreos, Biscoff biscuits, …)
  • chopped nuts
  • fresh berries
  • pomegranate seeds
  • ground freeze-dried strawberries or raspberries
  • orange zest
  • shredded coconut

Chocolate Mousse With Coconut Whipped Cream on Top

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN CHOCOLATE MOUSSE?

Store the chocolate mousse in the glasses in a fridge, ideally covered (e.g with aluminum foil).

HOW LONG DOES AQUAFABA CHOCOLATE MOUSSE LAST?

The aquafaba chocolate mousse will keep in the fridge for up to 3-5 days.

CAN YOU FREEZE CHOCOLATE MOUSSE?

I wouldn’t recommend storing the chocolate mousse in the freezer, as it changes the texture. It is best enjoyed the next day after chilled in the fridge.

Despite that, you can freeze it in an airtight container for up to 2 months.

Headshot Of Chocolate Mousse

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

 

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

Vegan Chocolate Mousse In A Glass

VEGAN CHOCOLATE MOUSSE WITH AQUAFABA

Plantiful Bakery
This Vegan Chocolate Mousse is made with aquafaba and dark chocolate. It is rich, sweet, fluffy, and light. Easy and simple dessert recipe, with only 3 ingredients. Best served with coconut whipped cream.
Prep Time: 15 mins
Chilling Time: 3 hrs
Total Time: 3 hrs 15 mins
Course: Dessert
Cuisine: Czech
Servings: 4 servings
Calories Per Serving: 258 kcal

Ingredients
  

Chocolate Mousse:

  • 125 g (1/2cup/125ml) aquafaba, room temperature (liquid from a can of chickpeas)
  • 150 g (5,3oz) vegan dark chocolate bar, 60-70% (high-quality)
  • 3 tbsp (38g) white granulated sugar*

Coconut Whipped Cream (optional):

  • 200 g coconut cream (thick part from a can of full-fat coconut milk chilled in the fridge overnight)
  • 4 tbsp (30g) powdered sugar

Instructions

  • Open the can of chickpeas and drain the chickpea water (aquafaba) through a strainer into a medium-size glass bowl (make sure the bowl is grease-free and dry). Whisk the aquafaba with a hand mixer on high speed until stiff peaks form. It should take about 5-10 minutes. If you tilt the bowl and the aquafaba slides down, keep whipping. Then slowly add the granulated sugar while the mixer is running and mix for about 3-5 minutes.
  • Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water (don't let the bottom of the bowl touch hot water). Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, take the bowl off the heat, and allow the chocolate to cool down a little (it should not be warm to touch).
  • Gently and gradually fold the melted chocolate into the whipped aquafaba using a spatula (it will deflate a bit once you combine it).  Make sure that no chocolate drop to the bottom of the bowl. Be careful not to overmix.
  • Divide the mixture into 4 smaller glasses. Put them into the fridge and let chill for at least 3 hours, ideally overnight, to set.
  • Coconut Whipped Cream: Add coconut cream and powdered sugar to a mixing bowl and whip it with a hand mixer until light and fluffy and small peaks form.
  • Serve chilled chocolate mousse with coconut whipped cream, chocolate shavings, or fresh berries.
  • Enjoy!

Notes

* You may add less or more sugar to the aquafaba. It depends on your taste and how sweet is the chocolate you use.

Storage

Store the chocolate mousse in the glasses in a fridge, ideally covered (e.g with aluminum foil). It will keep up for 3-5 days.
Keyword chocolate, coconut cream, mousse, no-bake, white cane sugar

Nutrition Facts

Serving: 1 serving / Calories: 258kcal / Total Fat: 14,4g / Saturated Fat: 8,3g / Cholesterol: 0mg / Total Carbohydrate: 30,1g / Fiber: 3,0g / Sugar: 23,7g / Protein: 2,6g / Sodium: 4,8mg / Iron: 2,5mg / Potassium: 213mg

*Nutrition Facts are calculated without coconut whipped cream.

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