Vegan chocolate mousse

Ingredients

• 120 gchocolate, preferably plain dark chocolate; other vegan chocolate can also be used
• 2 tins (approximately 200 ml)aquafaba (the liquid from tins of chickpeas)
• 4 tspunsweetened cocoa powder
• 1 tsp, optional and to tasteicing sugar or finely ground xylitol

Instructions

1. 1

   Melt the chocolate

   Melt the chocolate in a heatproof bowl set over a pan of simmering water. Take it off the heat and let it cool briefly.

2. 2

   Whip the aquafaba

   Beat the aquafaba with an electric mixer for 5 minutes, until it is very stiff.

3. 3

   Mix in chocolate

   Add the melted chocolate and cocoa powder, then keep beating until well combined. Taste the mixture and add more sweetener if you like.

4. 4

   Chill the mousse

   Spoon the mousse into one large bowl or divide it between individual bowls. Refrigerate for 2–3 hours, until firm.

What is vegan chocolate mousse?

Chocolate mousse is a French-style dessert known for its soft, aerated texture. This version replaces the eggs and cream found in many traditional recipes with whipped aquafaba, the liquid from cooked chickpeas.

Plain dark chocolate gives it a rich flavour, while cocoa deepens the chocolate taste. Whipping the aquafaba until stiff helps the mixture set with a light texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 7 calories, 0g protein, 1g carbs, 1g fat.

The chocolate supplies most of the energy and fat, while the cocoa contributes a little carbohydrate and the aquafaba adds some protein. The listed 100 servings make each calculated portion very small; for a more balanced dessert plate, serve it with fresh fruit.

Choosing the chocolate

Plain chocolate: The recipe prefers pure chocolate, and a vegan dark chocolate works well. Check the label if you need to ensure it contains no dairy.

Cocoa powder: Use unsweetened cocoa so the chocolate flavour stays pronounced and you can adjust the sweetness yourself.

Getting aquafaba stiff

Whipping: Beat the aquafaba for the full 5 minutes, until it holds a very stiff structure. A clean bowl and beaters help it whip reliably.

Measuring: The recipe gives approximately 200 ml from two tins. If your tins contain a different amount, use the liquid from both as directed.

Combining the mixture

Cooled chocolate: Let the melted chocolate cool briefly before adding it. If it is still very hot, it can undermine the airy whipped mixture.

Even mixing: Add the chocolate and cocoa, then beat until the mixture is evenly combined. Taste before adding the optional sweetener.

Setting and serving

Chilling: Give the mousse 2–3 hours in the refrigerator to firm up. It can be portioned into individual bowls before chilling for easy serving.

Pairing: Serve on its own or with fresh berries for a tart contrast. A small spoonful of plant-based yoghurt also works alongside it.

Sweetener options

Icing sugar: The recipe suggests 1 teaspoon, with more added to taste after mixing. The chocolate itself may provide enough sweetness for some palates.

Xylitol: Finely ground xylitol is offered as an alternative. Use it to taste, and keep it away from dogs, as it is toxic to them.

Recipe notes & tips

• Use a clean, dry bowl and beaters to whip the aquafaba.
• Let the melted chocolate cool briefly before mixing it in.
• Beat until the aquafaba is very stiff before adding the other ingredients.
• Taste the mixture before adding the optional sweetener.
• Divide the mousse into serving bowls before chilling if you want it ready to serve.

Variations

• Use darker chocolate: Choose a higher-cocoa vegan chocolate for a more intense flavour.
• Add vanilla: Mix in a little vanilla extract alongside the chocolate.
• Top with berries: Add fresh berries just before serving for a fruity contrast.
• Use xylitol: Replace the icing sugar with finely ground xylitol, adding it to taste.
• Add a pinch of salt: Stir a small pinch into the chocolate to bring out its flavour.

Common mistakes to avoid

• Underwhipped aquafaba: Beat for the full 5 minutes and check that it is very stiff before proceeding.
• Hot chocolate: Let it cool briefly after melting so it is not added straight from the heat.
• Uneven mixing: Continue beating until the cocoa and chocolate are fully incorporated.
• Too much sweetener: Start with the suggested 1 teaspoon or less, then taste before adding more.
• Skipping the chill: Refrigerate for 2–3 hours so the mousse has time to firm up.

How to store

Cover and keep the mousse refrigerated, ideally for up to 2 days. Serve cold; reheating is not suitable for this dessert.

Frequently asked questions