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Chocolate Aquafaba Mousse (Vegan!)
4.6 from 66 votes

Chocolate Aquafaba Mousse (Vegan!)

This Chocolate Aquafaba Mousse offers a vegan dessert option combining melted chocolate with aquafaba—whipped chickpea liquid—to create a light, airy mousse without dairy or eggs. The cream of tartar stabilizes the aquafaba foam, resulting in a mousse that is airy yet rich with chocolate flavor. It’s a dairy-free approach to classic chocolate mousse.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
20 mins
Total Time
30 mins
Servings: 6
Calories: 119 kcal
Course: Dessert
Cuisine: Vegan

Ingredients

  • 5 ounces chocolate chips (heaping 3/4 cup measurement; see notes)
  • 3/4 cup aquafaba (liquid from a can of chickpeas)
  • 1/4 teaspoon cream of tartar

Instructions

    Cup of Yum
  1. Melt the chocolate chips, stirring until smooth. I do this by arranging a heat-safe bowl over a saucepan filled with an inch of water, to make a double-boiler. Bring the water to a boil, and let the steam gently melt the chocolate in the bowl above it.
  2. Once the chocolate is smooth, set it aside to cool and set a timer for 20 minutes. (Do this if you're using a stand mixer; if you are going to whip the aquafaba with a hand held electric mixer or you're using another variety of bean liquid, you may want to start the next step right away, in case it takes closer to 15 minutes.)
  3. When the timer goes off, pour the aquafaba and cream of tartar into the bowl of your stand mixer. Mix the two together, starting on low and then moving up to the highest speed possible, until the mixture creates a thick white foam that forms "stiff peaks." You should be able to turn the bowl completely upside down with nothing falling out. If you can't do that, keep whipping until it happens. This typically takes my stand mixer about 3 minutes when I used canned chickpea liquid. If you use home-cooked chickpea liquid, or the liquid from another type of bean, it can take up to 15 minutes of whipping.
  4. Once you have achieved a fluffy white foam, keep the mixer running on a medium-low speed and pour the melted chocolate into the foam. It's normal for the foam to sink a little bit when you add the chocolate, but it should not be liquid-y. Stop and scrape down the sides of the bowl to make sure the melted chocolate gets evenly incorporated.
  5. Depending on the type of chocolate you use, you'll either be able to pour the chocolate mousse into 6 small glass dishes, or you'll need to use a spoon to scoop it into the serving dishes. (I usually have to use a spoon to scoop it, because it's already fluffy.)
  6. Let the mousse chill for at least an hour before serving. I like to top it with fresh berries and a dollop of coconut whipped cream. Leftover mousse can be stored in the fridge, tightly covered, for up to a week.

Notes

  • Using dairy-free chocolate chips with 45-50% cacao achieves a balanced sweetness; 70% works too but yields less sweetness.
  • Check packaging to ensure chocolate chips are certified vegan if necessary.
  • Brands like Enjoy Life and Hu offer suitable vegan chocolate chip options.

Nutrition Information

Calories 119kcal (6%) Carbohydrates 16g (5%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 4mg (1%) Sodium 16mg (1%) Potassium 21mg (0%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 53IU (1%) Vitamin C 1mg (1%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 119

% Daily Value*

Calories 119kcal 6%
Carbohydrates 16g 5%
Protein 1g 2%
Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 4mg 1%
Sodium 16mg 1%
Potassium 21mg 0%
Fiber 1g 4%
Sugar 15g 30%
Vitamin A 53IU 1%
Vitamin C 1mg 1%
Calcium 27mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.