What is aquafaba and why is it used in this mousse?

Aquafaba is the liquid from a can of chickpeas, and it's used here as a plant-based egg white substitute to create a light, airy meringue for the mousse.

How do I know when the aquafaba has reached stiff peaks?

You'll know the aquafaba has reached stiff peaks when you pull some up with your mixer, and it stands upright without falling over.

Why is it important for the chocolate to cool before mixing?

Cooling the melted dark chocolate to near room temperature prevents it from deflating the delicate aquafaba meringue when combined.

Can I use a hand mixer instead of a stand mixer for the aquafaba?

Yes, you can use a hand mixer, but it will take longer-expect 6-8 minutes for stiff peaks and 4-5 minutes for the sugar incorporation.

How long does this chocolate mousse need to chill before serving?

This chocolate mousse requires at least 2 hours of chilling time in serving glasses to properly set and develop its texture.

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Chocolate Mousse with Aquafaba
[Vegan]

MW By: Maggie Wescott

Author Bio

Maggie Wescott is a chef, cooking instructor, and recipe creator and manages Alternative Dish. She... Read More

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Two glasses of rich, dark vegan chocolate mousse, topped with fluffy white coconut whipped cream, ready to be enjoyed.

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Chocolate Mousse with Aquafaba

Dairy Free

Vegan

Vegan chocolate mousse with aquafaba is light, fluffy, and decadent. This easy chocolate mousse recipe is made without eggs and dairy and is a swoon-worthy vegan dessert for any occasion. Serve it with a dollop of coconut whipped cream for an extra luscious treat.

Ingredients You Need for Chocolate Mousse with Aquafaba [Vegan]

1/2 cup dark chocolate chips
2 tablespoons oat milk, or any non-dairy milk
1/2 cup aquafaba (the liquid from a 15-ounce can of chickpeas)
1/8 teaspoon cream of tartar
2 tablespoons coconut sugar or any granulated sugar
1 cup coconut whipped cream (optional)

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How to Prepare Chocolate Mousse with Aquafaba [Vegan]

In a microwave safe bowl, add the dark chocolate and milk. Microwave for 60 seconds, remove and stir. You will likely be able to get all the chocolate to finish melting just by stirring it. If lumps remain, microwave in 15 second intervals, stirring in between, until completely melted.
Set aside to cool. The chocolate should be close to room temperature when you add it to the aquafaba meringue.
Add the aquafaba and cream of tarter to the bowl of a stand mixer. Alternatively, you can use a large bowl and hand mixer. Mix on medium-high speed for 3-4 minutes (6-8 minutes with a handheld mixer) until stiff peaks form. You’ll know when you’ve achieved stiff peaks when you pull some of the aquafaba up and it does not fall over but stays upright.
Very slowly add the sugar to the aquafaba and whip for another 2-3 minutes (4-5 minutes with a handheld mixer).
Once the chocolate has cooled, add a large dollop of the meringue to the chocolate and lightly stir to combine. This will lighten the chocolate and make it easier to mix into the rest of the meringue.
Add the chocolate mixture to the remaining meringue and very lightly fold together to combine.
Scoop into serving glasses and chill at least 2 hours.
Serve topped with coconut whipped cream if desired. Enjoy!