a vegan chocolate mousse recipe

A Dark Chocolate Vegan Mousse Recipe

A delicious homemade vegan mousse recipe, which is gluten-free and completly vegan.

I came across the most interesting recipe the other day, vegan mousse made with Aquafaba. I was intrigued. What on earth is Aquafaba? So I looked it up. Turns out, it’s the juice found in tinned chickpeas.

When whipped, Aquafaba turns into an egg like texture which can then be mixed to melted chocolate to create a delicious fluffy vegan chocolate mousse. Yummy. It sounded amazing and I had to try it.

You don’t need any sugar, any eggs or cream. Just Aquafaba and dark chocolate which doesn’t contain any dairy.

There are a few recipes online for this mousse, but the recipe is so easy once you make it you’ll remember it for life. And the taste? Well that will be remembered for life also. It’s delicious.

This recipe will make around four larger servings if serving by itself. Or if mixing with crushed biscuits and a coconut cream, then you can make around six servings.

Here’s what you’ll need:

  • A block of Dark Chocolate
  • 1 cup of Aquafaba from tinned Chickpeas
  • Small serving dishes for the mousse
  • A glass bowl for melting the chocolate
  • A saucepan filled with boiling hot water
  • Mixing spoons
  • Electric Mixer
  • Mixed berries (either frozen or fresh)
  • Tin of coconut cream
Delicious by itself, or serve with crushed biscuits and fruit to soften the richness of the

Here’s how you make it:

  1. Melt the chocolate in a glass bowl over hot boiling water until nice smooth and creamy.
  2. Then in a separate bowl, drain the juice from a tin of chickpeas (Aquafaba) and whip with the electric beater for at least 5 minutes.
  3. Fold the melted dark chocolate into the Aquafaba mixture and stir until all blended.
  4. Pour into either one large dish, or smaller ones, depending on what you intend to use the mousse for.
  5. Then refrigerate for at least 6 hours. Overnight is better.
  6. When you are ready to serve, place the tinned coconut cream into a bowl and add half a cup of sugar. Beat the cream for at least 20 minutes, or at least until the cream is soft and fluffy enough to serve.
  7. Coconut cream is a lot denser than most creams, so it will take a while to beat air into the texture to soften and lighten.
  8. Once done, serve the cream on top of the mousse and then decorate with the berries and shaved chocolate.
  9. If you are using frozen berries, make sure these have defrosted in the fridge overnight.

You don’t need to use dark chocolate, too can use any type of chocolate really. There are loads of dairy-free chocolate types from caramel flavoured, white made with coconut and even dairy chocolate made with almost milk.

Just remember if you are using alternative dairy-free products, check for any allergies with the people you are serving this mousse to, in case they are allergic to nuts in particular.

Of course, as we are still in self-isolation, it’s possible you are making this mousse for yourself. In which case, you can make it with whatever you know you’re good with.

Best of luck and enjoy X

I am a freelance writer and content creator who designs website and manages social media. I also write travel and beauty for www.renaesworld.com.au, and a weekly beauty column for www.bondibeauty.com.au whilst managing my own personal travel and lifestyle blog at www.my-life-journal.com

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: