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3-Ingredient Vegan Chocolate Mousse with Aquafaba

| | byKat |54 Comments

This vegan chocolate mousse is every chocolate lover’s dream. With only 3 ingredients, it couldn’t be easier to make. And the aquafaba gives this delicious vegan dessert the most amazing fluffy texture.

Vegan chocolate mousse on a spoon, showing its airy fluffy texture.

Pure chocolate decadence. That’s what this recipe should be called. Or… sheer fluffy chocolate bliss. I love this recipe. And I’m willing to bet the very last spoonful of this vegan chocolate mousse that you’ll love it too. That’s how certain I am.

The basis of this vegan mousse is aquafaba – a previously overlooked and underappreciated ingredient that’s been making headlines lately. It’s everywhere. And with good reason too – unlike many trends and Pinterest hacks that usually don’t work (at all)… this one actually does. And it’s brilliant.

It’s the aquafaba that gives this vegan mousse it’s light and fluffy texture – and that, combined with deliciously rich chocolate, makes this simple vegan dessert every chocolate lover’s dream. Have I mentioned it’s incredibly quick and easy to make? And it only requires 3 ingredients, all of which you probably have in your pantry right now!

Vegan chocolate mousse in two glasses with chocolate shavings and raspberries.

Before we get to the bits and bobs of making this wonderful chocolate mousse – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

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WHAT’S AQUAFABA AND HOW IS IT USED?

Aquafaba is the fancier (and catchier) name for the chickpea cooking water. Generally speaking, the term can be applied to the cooking water of any bean, but chickpeas are the most common choice. And lately, it’s gotten so popular, it even has its own website!

This complex mix of water, carbohydrates, proteins and soluble plant solids is every vegan’s dream. It has emulsifying, foaming, binding, gelatinising and thickening properties, which basically means that it can be whipped like egg whites and used to hold together cakes and other bakes (without them getting too crumbly)… just like egg whites.

In short, aquafaba is pretty much the perfect egg white substitute, and the answer to the egg-free and vegan baking and cooking problems. Well, at least some of them.

So far, it’s been used in everything from meringues and macarons, to muffins and cakes – with seemingly great results. I say “seemingly” because I used to be highly sceptical. The last time I tried whipping aquafaba, all I managed to get was a slightly frothy chickpea-tasting… soup? Not exactly encouraging.

As it turned out, the blame wasn’t with the aquafaba. It was with my lack of patience. As you’ll see in a few paragraphs, 5 minutes can mean the difference between that frothy soup and soft fluffy perfection.

If you want more information about aquafaba, here are some good reads:

MAKING THE VEGAN CHOCOLATE MOUSSE

It all starts with only 3 ingredients: a whole lotta high quality chocolate, aquafaba and sugar.

Yes, using a high quality chocolate is important – with there being no cream and no other ingredients to add their flavour to this vegan mousse, the flavour comes exclusively from the chocolate. So use a chocolate you love. A low quality or mediocre chocolate will result in a low quality, mediocre mousse. (And we don’t want that.)

Process of making vegan chocolate mousse: the ingredients – chopped chocolate, aquafaba and sugar.

First, we’ll melt the chocolate over a bain marie, aka a pot of simmering water. Once melted, set it aside to cool, while we whip up the aquafaba and sugar.

Here’s where patience comes in. Whipping aquafaba takes longer than whipping egg whites – yes, even with a stand or hand mixer. Here’s how the aquafaba+sugar mixture looks after 5 minutes of whipping at medium-high speed in a stand mixer:

Process of making vegan chocolate mousse: aquafaba after 5 minute whipping.

Not all that impressive, right? It certainly wouldn’t make a very nice mousse.

It’s tempting, at this point, to just give up and decide that this whole aquafaba thing is a scam.
Hold on. Wait a minute (or five). Here’s how it looks after 10 minutes:

Process of making vegan chocolate mousse: aquafaba after 10 minute whipping.

Process of making vegan chocolate mousse: whipped aquafaba on a whisk with a stiff peak holding its shape.

What a difference, right?! Look at that fluffy, airy perfection! Look how the peak holds its shape! And the taste, the texture… oh my! It’s almost marshmallowy in your mouth, all soft and cloud-like, only to melt away into sweet sugary nothingness.

Finally, we’ll fold in the melted chocolate, which is undoubtedly the best step of the whole recipe – I love how the ribbons of chocolate form in the whipped aquafaba, like delicious chocolatey art.

Process of making vegan chocolate mousse: melted chocolate being folded into whipped aquafaba.

Then, all that’s left to do is to spoon the vegan chocolate mousse into glasses and refrigerate for at least an hour before serving.

OKAY, BUT DOES IT TASTE LIKE “NORMAL” CHOCOLATE MOUSSE???

Ummm… yes. Very much so.

There’s nothing not to love about this vegan chocolate mousse. It’s as light and airy as the best chocolate mousse out there, with that luxurious texture we all know an love.

Vegan chocolate mousse on a spoon, showing its airy fluffy texture.

You can’t taste the chickpeas at all – it’s all sweet chocolate goodness. Just, without any eggs or cream and other dairy products. Which is amazing, even if you don’t have any special dietary requirements.

Because the absence of these other ingredients means that the chocolate has a chance to shine through in all its glory. Of course, you could easily modify and tweak the mousse, perhaps with a dash of vanilla or a pinch of chilli powder.

But in its essence, this dessert celebrates chocolate. And I’m perfectly okay with that.

Vegan chocolate mousse in a glass with chocolate shavings and raspberries. Close-up photo.

SOME TIPS & TRICKS

1. Should I cook my own chickpeas, or can I use the aquafaba from canned chickpeas?

Short answer: both work.

Long answer: I prefer cooking my own chickpeas, simply because I know that there are no strange preservatives and additives in my aquafaba. In addition to possible health side-effects, I find that the additives often affect the taste (rather unpleasantly).

2. Why can’t I get my aquafaba to form stiff peaks?

There could be several reasons:

  • Not whipping the aquafaba long enough – see the post and recipe. You should whip them for at least 10 minutes.
  • If you’ve cooked your own chickpeas, maybe the aquafaba isn’t concentrated enough – reduce it slightly by cooking off some of the liquid.
  • Sometimes, adding a pinch of cream of tartar helps (it acts like a stabilising agent).

3. How long does it take to whisk aquafaba?

In general, at least 10 minutes. The exact time will depend on how concentrated or runny your aquafaba is, if you’re whipping it on its own or with sugar, how much aquafaba you’re trying to whip up… Just be patient and let it do its thing.

4. How much aquafaba is one egg?

Three tablespoons of aquafaba is (approximately) equivalent to one egg, while two tablespoons of aquafaba is equivalent to one egg white. Or so I’m told.

5. What else can you make with aquafaba?

The list is almost endless! I’ve seen it used to make meringues, macarons, cookies, cakes, muffins, and more! You can definitely expect to see more aquafaba containing recipes on The Loopy Whisk in the new few weeks and months. (I’m on an aquafaba roll here!)

If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

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3-Ingredient Vegan Chocolate Mousse with Aquafaba

This vegan chocolate mousse is every chocolate lover’s dream. With only 3 ingredients, it couldn’t be easier to make. And the aquafaba gives this delicious vegan dessert the most amazing fluffy texture.
Print Rate
4.46 from 22 votes
Prep Time 15 mins
Chilling Time 1 hr
Servings 4

Ingredients

  • 7 oz (200 g) high quality dark chocolate, chopped
  • 1/2 cup (120 mL) aquafaba
  • 1/2 cup (100 g) white sugar (Note 1)

Instructions

  • In a heat-proof bowl above simmering water, melt the chocolate. Then, set aside to cool.
  • In a stand mixer, or using a hand mixer with the double beater attachments, whip the aquafaba and sugar until the mixture forms stiff peaks. This will take at least 10 minutes (see post for more information).
  • Fold the slightly cooled melted chocolate into the whipped aquafaba until it's uniformly incorporated and no streaks of chocolate remain.
  • Spoon the mousse into serving glasses and chill for at least 1 hour.
  • Serve with chocolate shavings and some raspberries.
    Enjoy!

Notes

Note 1: If you’re a vegan who’s concerned about bone char used in refining sugar, you can see a list of companies that don’t use bone-char filters on the PETA website.
Tried this recipe?Mention @theloopywhisk or tag #theloopywhisk!

3-Ingredient Vegan Chocolate Mousse with Aquafaba (Gluten Free, Dairy Free, Vegan) - This vegan chocolate mousse is every chocolate lover’s dream. With only 3 ingredients, it couldn’t be easier to make. And the aquafaba gives this delicious vegan dessert the most amazing fluffy texture. Vegan chocolate dessert. Easy vegan recipes. Quick dessert idea. Dairy free mousse. Aquafaba mousse. No bake dessert. Chocolate recipes. #aquafaba #vegan #dessert #chocolate #mousse #recipe #easyrecipe

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54 thoughts on “3-Ingredient Vegan Chocolate Mousse with Aquafaba”

  1. This recipe is super simple and decadent. I was a little thrown off by the bean smell as I was whisking the aquafaba but I put some almond extract in the mix and it actually worked well with the earthiness of the beans. In the end, you couldn’t tell it was made with bean water. Minus one star for some important instructions that were missing. Apparently the chocolate sets very quickly when it hits cold meringue. You really need to mix as you stream the chocolate into the meringue. I ended up with lots of chocolate chunks. Also it’s best to make mousse the day before to give it plenty of time to chill in the fridge.

    Reply
  2. The first time I made this it fell flat (aka my whipped aquafaba). I followed the instructions exactly including folding in the chocolate. It was also wayy too sweet. The 2nd time I had my mixer on very low while I slowly added the melted chocolate instead of folding. Perfect! It came out so well the 2nd time around! It was still too sweet (only had semi sweet chocolate chips on hand after the 1st attempt failed). I also only added about a tsp of sugar to the Aquafaba (still got the peaks). Next time I’ll try again without semi sweet chocolate. Thanks for the recipe!

    Reply
  3. Just made it – and it’s perfect! The aquafaba whipped up firmly and the melted chocolate folded through to make a delicious light fluffy mousse. It tasted amazing. This is definitely going to be a regular. Thanks!

    Reply
  4. DELICIOUS! I was wondering though can you reduce the amount of sugar and still get the stiff peaks? I used dark chocolate compound which also has sugar so it ended up being rather sweet.

    Reply
    • Hi Annabelle, I think you should be able to reduce the amount of sugar – just note that I haven’t tested it, so I can’t say with 100% certainty.

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    • Hi Kelly, it will really depend on the type of chocolate mousse you prefer. If you’d like it to be lighter and less rich, you can always reduce the amount of chocolate slightly.

      Reply
  5. I should have read the reviews—this was sickly sweet. Had to throw it out! Texture was great though and would have been great with more sugar. Sad I wasted so much $$ in chocolate. Will try another recipe with less sugar.

    Reply
    • Hi Sarah, so sorry you found the mousse too sweet – the “perfect” sweetness is a very subjective thing, and the sweetness of this finished mousse will also depend on the type of chocolate you use. If you like your desserts less sweet, you can definitely use less sugar (or a chocolate with a higher cocoa solids percentage).

      Reply
  6. Hi there! So you finally gave me the confidence to try aquafaba whipped cream, and it totally work!! I sent all my friends a video of that amazing cream just super stiff! But unfortunately, the minute I added the chocolate everything fell apart :\ it just turned into a big blob. I tried mixing it together but I think I made it worse. I double checked the chocolate wasn’t warm before adding it.. just melted (from the microwave). Any tips for the second attempt? Also, if it doesn’t work again is there anything you think I can do with the mixture? I tried freezing it bu then ended up throwing it all away :\

    Reply
    • Hi Ela, when you say “blob” do you mean that the whipped aquafaba deflated or do you mean that the chocolate solidified/firmed up when it came into contact with the aquafaba? If the aquafaba deflated, try adding the chocolate more slowly and whisking constantly as you add it – this should help form a more stable emulsion. If the chocolate firmed up, it could be that your aquafaba was too cold or your chocolate not warm enough. I’m not sure what you could do with a failed mixture… depending on its texture, maybe you could make truffles?

      Reply
    • Hi Ela,
      I guess you put the chocolate into the aquafaba? It is normal that the chocolate became all hard and horrible, it is due to the thermal shock. For a chocolate mousse, with aquafaba or egg whites, it is always the same method: aquafaba into the chocolate, not the opposite. First, add a very little bit, just to get the chocolate ‘ready’; you will loose some bubbles, but it’s normal. But then, the more aquafaba you will add, the better it will look.
      You can definitely re-use the chocolate “blob”: put in a mixer and mix well (emulsion), add a bit of water or whatever you want, and the chocolate will be nice and smooth again. …easy!

      Reply
  7. Great recipe. First time using Aquafaba – and wow what a lovely texture. Did find it very sweet though and so will try with a bit less sugar next time. Thank you!

    Reply
  8. This is incredible! I made it so quick and a serving definitely didn’t make it to the refrigeration stage. I added a tiny bit of vanilla at the end and did the pinch of cream of tartar in the aquafaba before beating.

    Reply
  9. OMG IT WORKS!
    I have always read about aquafaba to whip instead of egg whites, but I have always been so skeptical, specially if it would truly not taste like chickpeas afterwards. I used the canned water for convenience, and it whipped so fast, and it was super stable, definitely way better than any egg whites I have whipped in my life. Plus no eating raw eggs risk! I am now certainly a non-vegan adept to aquafaba mousse! I will try macarons next! THANK YOU <3

    Reply
  10. Wow! This is absolutely DELICIOUS! I used 75% Dark Chocolate, and 1/3 cup sugar and I loved it. Plenty sweet for me, and I might even try less next time. My husband is more of a milk chocolate guy, so next time I’ll try that. GREAT recipe… oh and you definitely have to whip tbe aquafaba for 10mins.

    Reply
  11. My mind is fully blown! I used aquafaba from a can of canellini beans – it had been chilling in my fridge for a few days and it whipped up pretty quickly. I used 85% dark chocolate of a high quality and organic cane sugar. It came out absolutely unbelievable – it tastes like the richest most magical chocolate mousse, and I think it’s even better than mousses I’ve had with a cream base. Highly highly recommend trying this at home! I’m so impressed and now have a great use for not wasting bean juice.

    Reply
  12. Can’t wait to make this. Just a thought -for those newbie vegans might be good to list ‘vegan chocolate’ in the recipe as opposed to chocolate (which usually contains milk)

    Reply
    • Raspberries aren’t actually included in the chocolate mousse, but only a serving suggestion. You can definitely serve the mousse with other berries and fruit, like strawberries or cherries.

      Reply
    • I haven’t tried it myself, I’ve been told by other readers that it works quite well – if you give it a try, let me know how it turns out! 🙂

      Reply
  13. Thank you for this wonderful recipe. Turned out perfectly. I used coconut sugar after refining it in thermomix. Having Aquafaba and melted chocolate cooled (5 mins in fridge helped as well) to as equal temp as possible as you suggested was the key.

    Reply
  14. My son is egg anaphylactic and has never eaten chocolate mousse, until now! Super easy recipe, deliciously rich, and perfect texture. Thank you!

    Reply
  15. This looks amazing I currently have all the ingredients! Question how long does it stay good for. Say I make this on a Wednesday can I serve this for Friday?
    Thanks so much

    Reply
  16. OMG!! This is truly the most delicious mousse ever! But terribly sweet too, so will experiment on alternatives as we can’t always get granulated sugar either

    Reply
  17. hi, what might be the reason my perfectly whipped aquafaba/sugar mixture completely deflated when i tried to fold in the melted chocolate?
    will try again soon!

    Reply
    • It’s likely that your aquafaba was too cold and/or your chocolate too hot. Try having them at similar temperatures when you fold them together.

      Reply
    • It’s possible that your chocolate was too hot, or that your aquafaba+sugar mixture wasn’t whipped enough. Always make sure your chocolate and aquafaba are of a similar temperature when you fold them together. Hope this helps! 🙂

      Reply
    • It’s possible that your chocolate was too warm and/or your whipped aquafaba was too cold when you folded the two together – they need to be close in temperature so that the chocolate doesn’t crystallise to quickly (this gives the grainy texture). Just make sure your aquafaba is room temperature and your chocolate has been left to cool a bit.

      Reply
  18. Can you please tell me what I’m doing wrong? I’ve made this twice now, and my mousse has a grainy consistency. It’s not satiny smooth like a mousse should be. Maybe I’m letting my chocolate cool down too much? When I add the melted chocolate to the whipped aquafaba, the coldness tends to solidify the chocolate. What should I do differently? Also, I am not using any sugar because my chocolate is sweet enough.

    Reply
    • The grainy consistency can be the consequence of your chocolate being too warm and/or your whipped aquafaba being too cold when you folded the two together – you need them to be close in temperature so that the chocolate doesn’t crystallise too quickly (this gives the grainy texture). Just make sure your aquafaba is room temperature and your chocolate has been left to cool a bit. I would also recommend using a less sweet chocolate (with a higher cocoa percentage) as adding the sugar to aquafaba drastically improves the texture.

      Reply
  19. I just made these and I am shocked and amazed! I was totally skeptical and am admittedly picky and judgmental, but this is so perfectly… Perfect.

    Reply