Fluffy Vegan Chocolate Mousse
Rich, airy, and incredibly indulgent, this egg-free mousse is a true showstopper! Made with aquafaba (yes, the liquid from chickpeas!), coconut cream, and deep dark chocolate, it’s a smooth, elegant dessert that’s 100% vegan and 100% impressive.
Ingredients
- 200g dark chocolate (e.g. Seed & Bean Extra Dark)
- 90g (½ cup) coconut cream (not creamed coconut)
- 160ml (⅔ cup) aquafaba (liquid from canned chickpeas, strained)
- 115g (½ cup) caster sugar
- 1 tsp vanilla extract
- Pinch of salt
Optional Toppings
- Boozy or fresh berries
- Vegan chocolate sauce or shavings
- Raspberry coulis
- Vegan crème fraîche
- Mint leaves
- Vegan honeycomb
- Squirty vegan cream
Instructions
-
Step 1
Melt the chocolate and coconut cream in a heatproof glass bowl over a pan of gently simmering water. Stir until smooth. -
Step 2
Remove from heat and let it cool. If the mixture splits (chocolate clumps and separates), add a few teaspoons of water and stir to re-emulsify. -
Step 3
In a clean glass bowl, whisk the aquafaba using an electric mixer until stiff peaks form. This may take several minutes — keep going! -
Step 4
Gradually add the caster sugar, whisking continuously until glossy. -
Step 5
Once the chocolate has cooled significantly, gently fold it into the whipped aquafaba along with the vanilla extract and salt. Mix carefully to avoid deflating the mousse. -
Step 6
Spoon the mixture into serving glasses or jars. -
Step 7
Chill in the fridge for at least 4–6 hours until set and fluffy.
- Pro Tip from Foodicious Recipes
For an even firmer, bubblier mousse, reduce the aquafaba to about 100ml by simmering it over medium heat. Let it cool completely before whisking.
- Hands-Free Cooking with Audio Recipes
- Cooked This Dish? Tell Us What You Think!
