This vegan chocolate mousse is decadent, light, and airy! A simple yet decadent dessert that will hit the spot for any chocolate lover.
This chocolate mousse is naturally vegan and gluten-free.
Chocolate mousse
Chocolate mousse is a delicious French dessert made with eggs, chocolate, and sugar. Its airy and almost foamy consistency relies on whipped egg whites.
What you will need to make this vegan chocolate mousse
- Chocolate (of course!) – choose a bar of high-quality chocolate.
- Coconut milk – for creaminess. I used the Ecomil cuisine coconut for this recipe (gifted) canned coconut milk will work as well.
- Aquafaba – the liquid left after cooking chickpeas or in a chickpea can. The slippery liquid contains a protein that mimics perfectly egg whites in different recipes.
- Sugar – for sweetness. Use coconut or cane sugar for a healthier alternative.
- A pinch of sea salt.
How to make vegan chocolate mousse
- To make the chocolate sauce, chop your chocolate into small pieces.
Heat your coconut milk in a saucepan until it comes to a soft boil.
Remove your coconut milk for the heat, add your chopped chocolate and cover with a lid.
Let the heat from the coconut milk gently melt the chocolate for a few minutes.
- Whip your aquafaba using a stand mixer until it reaches soft peaks. Add sugar and keep whipping until it reaches stiff peaks. To test your aquafaba, invert the bowl if it slides down even a tiny bit it’s not ready yet. Keep on whipping until it does not move at all. The best part is that you cannot overwhip it!!
- Make sure your chocolate sauce is at room temperature. Add your chocolate sauce to the whipped aquafaba. Using a spatula gently fold them together. It’s important not to overmix your chocolate mousse to preserve the bubble you’ve created by whipping the aquafaba.
- Transfer into servings glasses and place in the refrigerator for at least 4 hours or overnight. Serve with whipped cream and your favorite garnish.
Other chocolate recipes you might want to try
- Peanut butter chocolate ice cream
- Coconut shaped chocolate dessert
- Pumpkin chocolate chips brioche
- Vanilla cupcakes with chocolate frosting
What you might need to make this recipe:
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This vegan chocolate mousse is decadent, light, and airy! A simple yet decadent dessert that will hit the spot for any chocolate lover.
- 1 cup coconut milk
- 5.4 oz dark chocolate (155gr)
- 1/3 cup aquafaba chickpea brine drained from a can or homemade
- 4 tbsp sugar (cane sugar, coconut sugar, or caster sugar)
- pinch of sea salt
- 1/2 coconut cream chilled (from a can)
- 1 tsp vanilla extract
- 2 tbsp sugar (cane sugar, coconut sugar, or caster sugar)
- raspberries
- mint leaves
- chocolate shavings
- chopped nuts
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In a small saucepan Ecomil cuisine coconut milk, and bring to a boil on medium heat. Stir frequently to avoid sticking. Once the milk starts to boil, remove it from the heat.
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Chop the chocolate and add it to your saucepan. Cover immediately after with a lid and set aside. The heat from the coconut milk will melt the chocolate.
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After 5 minutes, uncover your saucepan and slowly stir the chocolate with the coconut milk until well combined.
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Set the chocolate coconut milk mixture aside until it reaches room temperature.
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In a mixing bowl, add aquafaba to whip using a hand or a stand mixer. After 3 to 6 minutes the aquafaba should get a semi-firm peak.
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Add sugar, a pinch of salt, and keep whipping until you reach stiff peaks. It should take about 4 to 6 additional minutes.
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Add chocolate cooled at room temperature to your whipped aquafaba. Using a spatula, gently fold the chocolate into the whipped aquafaba. DO NOT overmix otherwise your chocolate mousse will deflate.
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Transfer your chocolate mousse into serving glasses and place in the refrigerator for at least 4 hours.
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Before serving, make the whipped cream by whipping chilled coconut cream, sugar, and vanilla extract until smooth and creamy.
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Top your chocolate mousse with a dollop of whipped cream and your chosen garnish.
- Utensils and bowls used to whip the aquafaba need to be grease-free. Otherwise, the aquafaba won't foam.
- Be patient! It takes a moment for the aquafaba to whip. I recommend using a stand mixer but it works with a hand mixer.
Check out our other plant-based recipes
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