Chocolate mousse – the ultimate “lighter” option for dessert, when you’re feeling pretty full but still need something sweet and chocolaty to finish up. I used to think “no eggs” meant “goodbye chocolate mousse” but then aquafaba started taking over the world.
I’ve made this a few times before deciding to share my take on it (I certainly didn’t come up with the idea!). My first attempt with vegan chocolate mousse involved avocado and, whilst being a great use for a glut of avocados it wasn’t quite right.
My second attempt paved the way though: aquafaba. Whipped til peaky then magically turned into mousse by folding in melted chocolate.
What is aquafaba?
Aquafaba is the fancy name for the water that precooked beans sit in. Yes: bean juice. I literally mean that water you pour away from a tin of chickpeas before making a sweet potato, chickpea and apple curry or chickpea and cauliflower casserole. Little tip: make sure they’re not in salted water.
It doesn’t have to be just chickpeas either – I’ve made this vegan chocolate mousse with the aquafaba from a can of kidney beans too!
I like to serve this up as a little surprise for my OH on occasion. We rarely have dessert at home, so it’s a bit of a treat! Sometimes I serve it in little ramekins, or sometimes in wine glasses and flutes (as pictured) – all are equal, but some require longer spoons.
But other than occasionally needing to get different cutlery out, there’s really only awesomeness in this cheeky vegan dessert. I mean, come on:
- It tastes rich and chocolaty
- The texture is light and airy
- The ingredients are usually already in the cupboard
- It’s easy to make
Tips for making aquafaba vegan chocolate mousse
- Add the vanilla extract and syrup the the aquafaba, not the chocolate
- Cream of tartar is optional, but I swear it makes it lighter
- Add the melted chocolate in two or three stages, not all at once
- Cold aquafaba helps it peak faster
Vegan Chocolate Mousse (gluten free)
- 100 ml aquafaba scant ½ cup*
- ¼ tsp cream of tartar
- 1 tbsp + 1 tsp maple syrup
- ½ tsp vanilla extract
- 100 g dairy free chocolate, chopped ~⅔ cup
To serve (optional)
- shredded coconut
- Place the aquafaba, cream of tartar, maple syrup and vanilla extract in the bowl of a stand mixer. Turn on to a (I use a medium or high speed) and leave it alone until soft peaks have formed.
- Meanwhile, melt the dairy free chocolate - I just use a microwave in 30 second bursts.
- Once the aquafaba is whipped, gently fold in no more than half of the melted chocolate. Once combined, fold in the rest of the melted chocolate.
- Divide between ramekins or wine glasses and chill in a fridge for at least one hour.
- Serve topped with berries and coconut, if using.