Vegan Chocolate Mousse
A rich, silky chocolate mousse made from whipped aquafaba (chickpea brine) folded into melted dark chocolate — no eggs, no dairy, and no one will know the difference. Light, airy, and deeply chocolatey.
By YumYum Editorial · Vegan & Vegetarian
Prep: 15 min · Cook: 5 min · Total: 20 min · Serves 4
Ingredients
- 3/4 cup aquafaba (liquid from one 15 oz can of chickpeas), chilled
- 1/4 tsp cream of tartar
- 2 tbsp granulated sugar
- 8 oz dark chocolate (60-70% cacao), finely chopped
- 1 tsp vanilla extract
- to taste Pinch of salt
- to taste Fresh berries, to garnish
- to taste Shaved chocolate or cocoa powder, to garnish
Instructions
- Melt the dark chocolate in a heatproof bowl set over a pot of barely simmering water, stirring until smooth, then remove from heat and let cool to room temperature.
- In a large, completely grease-free bowl, whip the chilled aquafaba with an electric mixer on medium speed until frothy, about 1 minute.
- Add the cream of tartar and continue whipping on high speed until soft peaks form, about 4-5 minutes.
- Gradually add the sugar, 1 tablespoon at a time, whipping until stiff, glossy peaks form, about 3-4 more minutes.
- Stir the vanilla and salt into the cooled melted chocolate.
- Fold about one-third of the whipped aquafaba into the chocolate to lighten it, stirring gently.
- Gently fold in the remaining whipped aquafaba in two additions, being careful not to deflate the mixture, until no white streaks remain.
- Divide the mousse among 4 serving glasses and refrigerate for at least 4 hours, or until set.
- Garnish with fresh berries and shaved chocolate or a dusting of cocoa powder just before serving.