This vegan mousse is made with aquafaba for the most fabulous chocolate mousse texture ever! It’s light and airy and simply perfect.
This vegan mousse has the most realistic mousse texture of any vegan mousse out there. You wanna know why?
Well…it’s because of the geniuses who discovered aquafaba. I certainly had nothing to do with it, but I sure am grateful!
What they discovered is that if you take the brine (liquid) from a can of chickpeas and whip it up, adding some cream of tartar for stabilization, it looks and acts like egg whites.
As you can imagine, this created big excitement in vegan land.
I mean now you can make vegan meringues that look and taste exactly like egg white meringues.
And if chickpea water in your chocolate mousse sounds too weird, suspend your judgement for a minute, at least until you taste it, because the end result tastes nothing at all like chickpea water. And let’s just call it aquafaba as that sounds much better anyway.
This mousse is light as air! It melts in your mouth with the most delicate and wonderful mousse texture ever.
And if you love chocolate mousse then also check out our other mousse recipes, we have a vegan chocolate mousse made with dates and coconut cream that has a much more dense consistency, but is nevertheless divine. And then we have a vegan chocolate avocado mousse made with, you guessed it, avocado that is also next level delicious.
How To Make Vegan Mousse
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Open a can of chickpeas and drain the water from the can into the bowl of your electric mixer. Add cream of tartar.
- Start mixing at low speed until the mix becomes foamy.
- Gradually increase the speed to high speed and let the mixer run until your mixture has reached the stiff peak stage. This can take varying amounts of time from a few minutes up to 10 minutes or more.
- Add powdered sugar and whisk again until it’s well mixed and there are stiff peaks again.
- Melt your vegan chocolate by breaking it up into pieces and placing it into a microwave safe bowl. Microwave in 30-second increments, bringing it out to stir every 30-seconds until it’s melted.
- Add some peppermint extract (optional) to the melted chocolate and mix it in. Let it cool down to room temperature (while still being melted).
- Fold the melted chocolate into the whipped aquafaba mix being careful to incorporate it slowly, folding it in gently.
- You will notice that the aquafaba mix collapses a little once the chocolate is mixed in, that’s totally fine. As long as you fold the chocolate in and don’t mix it too much, it will still be fine.
- Pour equal amounts of the mousse into serving glasses and place them into the coldest part of your refrigerator to set for an hour or two and then your mousse is ready to serve!
Ingredient Notes & Substitutions
Chickpea Water: You should get around ¾ cup (180ml) from draining a 15 ounce (425g) can of chickpeas. If you get a little more or a little less it won’t have an impact on this recipe.
Cream of Tartar: This helps to stabilize the mix and is the same as you would use if you were whipping up egg whites.
Powdered Sugar: We use a little powdered sugar to sweeten the mix as well as the chocolate. If you are not a sweet tooth you can omit it. You can also use regular granulated sugar but if you do, then add it in slowly while the mixer is running. If you’re using powdered sugar then there is no need to do this, you can just add it in all at once and then mix again.
Vegan Chocolate: We used a high quality vegan chocolate to melt down for this recipe. Something like Lindt (they do have some dark chocolate that is vegan by ingredient) works great. Vegan chocolate chips would also work.
Peppermint Extract: This is completely optional and you can leave it out if you prefer.
How To Serve Aquafaba Mousse
You can serve it just as it is, or you can decorate it with a little vegan whipped cream and some vegan chocolate shavings.
Storing and Freezing
This keeps very well in the fridge for up to a week.
It’s actually divine after freezing though the texture does change completely and it becomes more like a delicious chocolate ice cream than a mousse. So if you want it to stay a mousse then it’s not ideal for freezing. But if you don’t mind that it will change into something else equally delicious, then you can also freeze any leftovers you have.
More Vegan Chocolate Recipes
- Vegan Chocolate Cookies
- Best Vegan Chocolate Cake
- Vegan Chocolate Brownies
- Vegan Chocolate Sauce
- Homemade Vegan Chocolate
- Vegan Chocolate Muffins
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Mousse
Ingredients
- ¾ cup Aquafaba (180ml) Liquid from a can of chickpeas
- ¼ teaspoon Cream of Tartar
- 2 Tablespoons Powdered Sugar
- 7 ounces Vegan Chocolate (200g)
- ¼ teaspoon Peppermint Extract Optional
For Serving (Optional):
- Vegan Whipped Cream
- Vegan Chocolate Shavings
Instructions
- Open a can of chickpeas and drain the water out of the can and into the bowl of your electric mixer. It should be around ¾ cups (180ml). Add in the cream of tartar.
- Start mixing at low speed until the mix becomes foamy.
- Gradually increase the speed to high speed and let the mixer run until your mixture has reached the stiff peak stage. This can take varying amounts of time from a few minutes up to 10 minutes or more.
- Add the powdered sugar and whisk again until well mixed and there are stiff peaks again.
- Melt your vegan chocolate by breaking it up into pieces and placing it into a microwave safe bowl. Microwave in 30-second increments, bringing it out to stir every 30-seconds until it's melted.
- Add peppermint extract (optional) to the melted chocolate and mix it in. Let the chocolate cool down to room temperature (while still being melted).
- Fold the melted chocolate into the whipped aquafaba mix being careful to incorporate it slowly, folding it in gently.
- You will notice that the aquafaba mix collapses a little once the chocolate is mixed in, don’t worry about this, it’s fine. As long as you fold the chocolate in and don’t mix too much, it will still be fine.
- Pour equal amounts of the mousse into serving glasses and place them into the coldest part of your refrigerator to set for an hour or two.
- Serve with vegan whipped cream and vegan chocolate shavings (optional).
Video
Notes
- The amount of chickpea water (aquafaba) is what you’ll get from one 15-ounce (425g) can of chickpeas. If there is a tiny bit more or less (a teaspoon or two either way) this won’t have an impact.
- This keeps very well in the fridge for up to a week.
- Nutrition information is for the mousse only and does not include whipped cream topping or chocolate shavings.
- This recipe was first published in September 2015 and has now been updated with new photos and text.
Hi! I attempted to make this yesterday, it took me about 15 min to get stiff peaks but they weren’t as stiff as I think they should be? They did stand up tho, Then I folded the melted chocolate after it cooled down but when mixing it with the aquafaba some bits started to harden. The end result is super loose and foamy with some hard chocolate bits. It tastes great, but no mousse texture at all. I’m sad. I want to try it again. Any tips??? Thank you