Looking for a dessert that wows your guests without stressing you out? You might be surprised to find the secret in a simple can of chickpeas. This Vegan Chocolate Mousse is incredibly light, rich, and perfectly sweet.
It is the perfect treat for a cozy date night or a fancy dinner party. You only need five simple ingredients to make it happen. Best of all, it feels like a professional pastry chef made it just for you.
Why This Recipe Is a Winner
This recipe is a total magic trick in the kitchen. It turns liquid you usually pour down the drain into a cloud-like dessert. It is completely dairy-free and egg-free, so everyone can enjoy a bowl.
Because it uses dark chocolate, the flavor is deep and satisfying. It is budget-friendly since it uses pantry staples you likely already have. You can prep it ahead of time and let it chill until you are ready to eat.
Simple Method
If you can use a hand mixer, you can make this mousse. You simply whip the chickpea liquid until it looks like fluffy white clouds. Then, you gently fold in melted chocolate to keep it airy.
The hardest part is waiting for it to set in the fridge. Even beginners will find this process fun and rewarding. Your family will never guess the secret ingredient is hidden inside!
Ingredients You’ll Need
These five simple items create a dessert that tastes like pure luxury.
- 150g dark chocolate (70% cocoa), finely chopped
- 120ml aquafaba (liquid from one 400g can of unsalted chickpeas)
- 1/4 teaspoon cream of tartar
- 2 tablespoons maple syrup
- 1/2 teaspoon pure vanilla extract
Step-by-Step
- Melt the chopped dark chocolate using a double boiler or in 30-second intervals in a microwave until smooth; set aside to cool slightly to room temperature.
- Ensure your mixing bowl and whisk are completely free of grease or oil residue.
- Add the aquafaba and cream of tartar to the mixing bowl and whisk on high speed until stiff peaks form, which typically takes 5 to 8 minutes.
- Slowly drizzle in the maple syrup and vanilla extract while continuing to whisk for 1 more minute.
- Gently fold one-third of the whipped aquafaba into the melted chocolate to lighten the density.
- Carefully fold the chocolate mixture back into the remaining whipped aquafaba using a silicone spatula until no white streaks remain, maintaining as much aeration as possible.
- Portion the mousse into individual serving dishes and refrigerate for at least 2 hours to allow the structure to set.
Best Ways to Enjoy It
Serve this mousse in small glass jars or pretty wine glasses. Top it with a fresh raspberry or a sprinkle of sea salt. The salt really makes the dark chocolate flavor pop.
For a special date night, serve it with a side of shortbread cookies. You can also add a dollop of coconut whipped cream on top. It is a show-stopping finish to any meal.
Keep It Fresh
Keep your mousse covered in the refrigerator for up to three days. It stays light and fluffy for a surprisingly long time. This makes it a great make-ahead dessert for busy weeks.
Do not try to freeze this mousse as the texture will change. If it loses a little air, just enjoy the creamy chocolate flavor. It is best enjoyed chilled right out of the fridge.
Tips for Best Results
- Use a very clean metal or glass bowl for whipping.
- Don’t skip the cream of tartar as it stabilizes the foam.
- Make sure your melted chocolate is not hot when you fold it.
- Fold the mixture slowly to keep the air bubbles inside.
- Use unsalted chickpea liquid for the best neutral flavor.
- Try adding a pinch of espresso powder to deepen the chocolate.
- Chill for the full two hours so it sets properly.
Ways to Switch It Up
- Stir in a drop of peppermint extract for a winter treat.
- Add orange zest to the chocolate for a bright citrus twist.
- Swap maple syrup for agave if that is what you have.
- Use a dairy-free milk chocolate if you prefer a sweeter taste.
Common Questions
Does it taste like chickpeas?
Not at all! Once you add the chocolate and vanilla, the bean flavor disappears completely. You are left with pure, decadent chocolate flavor.
Why didn’t my aquafaba whip up?
Even a tiny bit of grease on your bowl can stop the bubbles. Make sure your equipment is spotlessly clean before you start. Be patient, as it can take a full 8 minutes.
I hope this simple, magical dessert brings a little sweetness to your table. It is proof that you can make something amazing with what you already have. Happy cooking!
— Lidia
Vegan Chocolate Mousse with Aquafaba
Ingredients
- 150 g dark chocolate (70% cocoa), finely chopped
- 120 ml aquafaba (the liquid from one 400g can of unsalted chickpeas)
- 1/4 teaspoon cream of tartar
- 2 tablespoons maple syrup
- 1/2 teaspoon pure vanilla extract
Instructions
- Melt the chopped dark chocolate using a double boiler or in 30-second intervals in a microwave until smooth; set aside to cool slightly to room temperature.
- Ensure your mixing bowl and whisk are completely free of grease or oil residue.
- Add the aquafaba and cream of tartar to the mixing bowl and whisk on high speed until stiff peaks form, which typically takes 5 to 8 minutes.
- Slowly drizzle in the maple syrup and vanilla extract while continuing to whisk for 1 more minute.
- Gently fold one-third of the whipped aquafaba into the melted chocolate to lighten the density.
- Carefully fold the chocolate mixture back into the remaining whipped aquafaba using a silicone spatula until no white streaks remain, maintaining as much aeration as possible.
- Portion the mousse into individual serving dishes and refrigerate for at least 2 hours to allow the structure to set.
