This vegan chocolate mousse recipe needs only four ingredients and none of them are expensive or hard to source–you probably have them in your cupboard already. Allow a couple of hours to chill and you’re away! It’s super simple and tastes really decadent.
You might not be surprised to know that the magic ingredient in this chocolate mousse recipe is aquafaba, or chickpea water if you prefer. If you are surprised to learn this then be prepared to have your mind blown! Aquafaba works brilliantly as a vegan substitute for egg white and is simply the water left behind in a can of chickpeas. You can learn more about the magic properties of aquafaba here, but the recipe below tells you everything you need to know to whip up these tasty mousses. (Mousse? Moussi? Whatever the plural of edible mousse is 😀 )
* This recipe will serve two generously, but if you want to stretch it out to three servings you'll need the berries on top to bulk it out.
- 125 ml Aquafaba (water from a 400g can of chickpeas)
- 90 g Dark chocolate
- 3 tbsp Caster sugar
- 1 tsp Vanilla extract
- 10 g Dark chocolate
- Handful Berries
Put the aquafaba into the bowl of your stand mixer, and put the whisk attachment on your mixer if you have one. Whisk the aquafaba, using the max setting on your mixer, until it makes stiff peaks. If you aren't sure if you have the right consistency then try tipping the bowl upside down; if it stays where it is then it's at the right stage, if it starts to move as you tilt the bowl then keep on whisking. The whisking can take around twenty minutes so be patient and get on with the next step while the whisking is happening.
In a saucepan, put a small amount of water on to simmer. Break 90g of dark chocolate into a heatproof bowl that will fit comfortably over the saucepan without it touching the water. Put the bowl on top of the pan to allow the heat to melt the chocolate. The chocolate needs to cool a little so I usually put my bowl into the fridge as I'm waiting for the aquafaba to whisk. It still needs to be molten but not hot.
Once your aquafaba has reached the stiff peak stage you can add the sugar a spoon at a time along with the vanilla. Once incorporated, make sure you still have a stiff peak consistency.
With the aquafaba whisked and the melted chocolate cooled down, use a metal spoon to fold the chocolate into the aquafaba mix. You want to preserve as much of the air that you've whisked in as possible. It will inevitably lose volume as you fold the chocolate in but it should still be light and airy by the time you've incorporated the two things together. As long as there are no white spots left you're good to go.
Share the mix out between two or three glasses. If you're messy like me then pipe it in, otherwise spoon it in as neatly as you can. Put in the fridge for at least two hours.
When ready to serve, you can grate chocolate over the top and add a handful of berries to decorate. And that's it!
While most good-quality dark chocolate is vegan, a lot of it won’t be labelled as such because of cross contamination from milk products produced in the same factory. It depends how strict you are on this, or if you have an allergy obviously, if this is an issue for you. I’m personally OK with it as long as it doesn’t feature milk in the actual ingredients, but vegan dark chocolate is available from a lot of supermarkets, Holland and Barrett, or online from places like The Vegan Kind.
If you’re a convert to the magical powers of aquafaba then don’t stop here! Try out my no-fail vegan meringues with your next can of chickpea water, or if you have a little left over from making vegan chocolate mousse, my gingerbread jammy-dodgers only use a small amount of aquafaba as an egg substitute.
Are you a fan of the Gram? I’m always looking for new vegan accounts to follow on Instagram, so head on over and say “hi” or tag me @veganbakeruk if you give this recipe a go. I’d love to see what you make and bake!