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Vegan Chocolate Mousse with Aquafaba

This is a delicious and light chocolate mousse that is simple to make. It's made with canned chickpea liquid but you wouldn't know it. There's no chickpea taste - just fluffy, smooth, chocolate goodness! Top chocolate mousse with chocolate chips, shaved chocolate, raspberries, pistachios, or whatever you like.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 4 hours 25 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1008.6 kcal

Equipment

  • 1 Double Boiler Or a heatproof bowl set over a saucepan of simmering water
  • 1 Stand Mixer With whisk attachment
  • 1 Rubber Spatula For gentle folding
  • 4 Small Glass Cups Or ramekins for serving
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • ¾ cup vegan dark chocolate chips
  • ¾ cup aquafaba chickpea water
  • 1 tablespoon white sugar

Instructions
 

  • Melt chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat and let cool.
  • Beat aquafaba in a stand mixer on high speed until firm peaks form, 10 to 15 minutes. Add sugar gradually into the mixture while continuing to beat. Fold in cooled chocolate gently.
  • Spoon mousse into small glass cups and chill in the refrigerator for at least 4 hours before serving.

Notes

Achieving firm peaks with aquafaba is crucial; ensure your mixing bowl and whisk are absolutely grease-free. Cold aquafaba tends to whip better. When melting the chocolate, do so gently to prevent seizing, and allow it to cool completely before folding. If the chocolate is too warm, it will deflate the whipped aquafaba. The folding technique is paramount: incorporate the chocolate in stages, using a gentle, sweeping motion to maintain the aeration and achieve a light, airy texture. This mousse benefits greatly from an extended chill time, ideally overnight, for optimal setting and flavor development. Consider a pinch of sea salt to enhance the chocolate's depth.