Vegan Chocolate Mousse with Aquafaba

I used to have a go-to chocolate mousse recipe which I always fell back to. It only contained fresh eggs, dark chocolate and very little sugar – no dairy at all. It was the absolute hit at every dinner party or family gathering, even with chocolate mousse snobs. I have never been a fan of cream and dairy so was quite pleased with myself of creating a decadent chocolate mousse that was completely dairy free. However, since going plant-based, eggs are obviously off-limits as well, so what was I to do if I wanted to create an easy but still impressive vegan chocolate mousse?

Of course, you literally find millions of recipes for paleo and vegan chocolate mousse on the web, most of which contain avocado, coconut milk, nuts or the like. While these all certainly have their merits, I really wanted to recreate my old favourite chocolate mousse which contained 5 egg yolks and 8 egg whites (which also meant there were always three leftover yolks which is kind of annoying as there is only so much you can do with a yolk) and was therefore light and fluffy, with more whites than yolks. I find those avocado- and coconut-based desserts always very heavy and I wanted something in my repertoire that you could still serve after a rich meal and impress even chocolate mousse purists. So – aquafaba to the rescue! Aqua-what?

If you have been active in the health food blogging community over the past year, you would have likely come across aquafaba. It is the liquid in a tin of legumes, such as (preferably) chickpeas or any white beans. Someone discovered that this liquid is a pretty amazing replacement for eggs and ever since, it’s been all the rage with pictures of vegan meringues, sponge cakes and marshmallows popping up everywhere, all made with aquafaba! There is even a whole Facebook page devoted to this liquid gold so if you haven’t tried aquafaba yet, it might be time to jump on the bandwagon! It will also give you an excuse to use the chickpeas for falafel and hummus! (Can you ever have too much falafel and hummus?)

I only recently heard about aquafaba for the first time. It’s unbelievable how often I just tipped chickpea juice down the drain when I could have made pavlovas and macarons for a whole army! What a great discovery! It means you can simply stock up on tins of chickpeas and use them when you’re ready. You don’t have to worry about salmonella, antibiotics, cholesterol, cruel farming methods or separating the eggs. And it’s better for your wallet as well! Yay for aquafaba!

I have been wanting to share my chocolate mousse recipe with you for years, and I am now all the happier to be able to present you with a veganised version of this heavenly dessert. Have I mentioned, it literally takes minutes to come together. It is perfect to prepare the night before a dinner party or just if you fancy a treat to yourself. You deserve it! Note: This is not a fat-free or low-fat dessert, but it is still sooo much lighter and healthier than egg- and dairy-based chocolate mousse. Our friends and family are in love with this vegan chocolate mousse, and I hope you will be, too!

Healthy Vegan Chocolate Mousse with Aquafaba
Healthy Vegan Chocolate Mousse with Aquafaba
Just look how fluffy and airy it is!
Just look how fluffy and airy it is!

Note: Jazz it up with some mint oil, rosewater or orange oil!

Makes 6

Liquid from 2 cans of chickpeas (aquafaba) (approx. 1-1.5 cups or 300ml; use the chickpeas for hummus, falafel or throw into your Buddha bowl!)
200 g dairy-free dark chocolate (at least 80% cocoa)
1/3 cup sugar or stevia (I recommend sugar as the stevia taste can be very pronounced)
dash of vanilla (optional)

Melt the chocolate in a double boiler while constantly strirring until almost completely melted. Turn off the heat and stir until completely melted. Pour chocolate into a bowl and leave to cool for a couple of minutes. Pour the aquafaba into a large bowl and whip with the sugar and vanilla until it resembles marshmallow cream. Now slowly pour the melted chocolate into the aqafaba while constantly stirring until fully combined. Pour into six ramekins and chill in the fridge for a few hours.


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