Vegan Chocolate Mousse
🌱 Vegan Chocolate Mousse 🍫
This Vegan Chocolate Mousse is airy, dark, and spoonable — the kind of cup that looks like restaurant dessert and still comes together without eggs or dairy. Melted chocolate gets folded into whipped aquafaba so you get that light, bubbly crumb when you scoop.
I love making these the night before. The chill is what turns it from chocolate foam into mousse. Don’t rush the whip. Soft peaks won’t hold. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Mousse 💚
- 🌱 Completely vegan
- 🍫 Deep dark chocolate
- ☁️ Light, airy texture
- 🥣 No eggs, no cream
- 🧊 Make-ahead dessert
- ⏱️ Short ingredient list
The Secret to Mousse That Stays Fluffy
The chocolate has to be melted, then cooled until just warm — not hot. Hot chocolate knocks the air out of the aquafaba. Fold, don’t stir. Stop when you don’t see white streaks. Chill at least 2 hours.
Frequently Asked Questions ❓
What is aquafaba? 🫙
The liquid from a can of chickpeas. It whips like egg whites.
Can I use coconut cream instead? 🥥
Yes. Whip chilled coconut cream and fold in melted chocolate. The mousse will be richer and less airy.
How long does it keep? 🧊
3 days covered in the fridge.
🌱 Vegan Chocolate Mousse
Ingredients 🛒
- 6 oz vegan dark chocolate, chopped
- ½ cup aquafaba (chickpea liquid)
- 2 tablespoons sugar or maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- Chocolate shavings, for topping
Instructions 👩🍳
- Melt the chocolate. Let it cool until just warm.
- Whip the aquafaba with sugar, vanilla, and salt until stiff peaks form, 5–8 minutes.
- Fold the chocolate into the aquafaba in two additions. Stop when it’s even.
- Spoon into 4 glasses. Chill at least 2 hours.
- Top with chocolate shavings before serving.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 210 |
| Protein | 3g |
| Net carbohydrates | 18g |
| Total carbohydrates | 21g |
| Fiber | 3g |
| Total fat | 14g |
| Sodium | 35mg |
Estimates based on dark chocolate whipped with aquafaba. Exact numbers may vary by chocolate brand.
Notes & Tips 💡
- A pinch of espresso powder makes the chocolate taste darker.
- If the mix looks grainy, the chocolate was too cool. Warm it slightly and fold again.
- Use a clean, dry bowl. Any grease keeps aquafaba from whipping.
- These are best cold, straight from the fridge.
This Vegan Chocolate Mousse is dark, airy, and made without a drop of dairy. A chocolate cup that still feels like a restaurant dessert. 🍫🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
Comments
No comments yet. Be the first!