Vegan Chocolate Mousse (gluten free)

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Vegan Chocolate Mousse

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.

Vegan Chocolate Mousse

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!

Vegan Chocolate Mousse

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
Vegan Chocolate Mousse

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)

Aquafaba vegan chocolate mousse - the ultimate "lighter" dessert option when you feel full but still need something sweet and chocolaty to finish up!
Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings 2
Calories 307 kcal


  • 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)

  • berries
  • 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.


* Aquafaba is the water from tinned beans, such as chickpeas and kidney beans not baked beans
Vegan Chocolate Mousse

4 thoughts on “Vegan Chocolate Mousse (gluten free)

  1. I love that you added in the baked beans comment ! As if someone would actually make that mistake, they’d be in for a real shock haha! Brill recipe, will be trying this out soon!

    1. I thought about not saying it, but then I asked a couple of my non-cook friends and thought it might be worth it, just in case! Let me know how you get one with trying it 🙂 Xx

  2. Hey Luci, I’ve tried this recipe twice and it tastes super awesome every time so thank you! 🙂 But I can’t seem to get the texture right… the chocolate cools into grainy chunks and by the time it’s incorporated the aquafaba fluff has deflated into beany chocolate soup. I’m not sure what I’m doing wrong?

    1. Hi Freddie,

      Are you heating the chocolate too quickly? Whenever melting chocolate, it should never boil. If you’ve got a powerful microwave, it might be better to use a bain marie instead.
      The chocolate should be relatively cool before incorporating into the fluff, I’ll make that more clear in the instructions. But as long as the chocolate hasn’t been burnt, and it’s pretty cool before adding to the fluff, it shouldn’t go grainy. If the chocolate is still warm or boiled during melting, then it can go a bit grainy in the end result.
      The fluff, once combined with the chocolate, does usually deflate into more of a… pourable, consistency – that’s totally normal 🙂 xx

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