If you’re looking for an after-dinner simple dessert that will hit the spot and satisfy your chocolate cravings, this silky-smooth vegan chocolate mousse will be your new go-to recipe.
If you know me, you’ll see that I have a big weakness when it comes to chocolate. Anything chocolate, I’ll love it. Especially after a good meal, my taste buds crave something sweet.
Sometimes that sweet thing can be a little too heavy or rich, but I think I’ve landed on the perfect dessert that is satisfying but light enough not to tip you over.
As you can see, this chocolate mousse doesn’t require many ingredients – 5 to be exact! And if you’ve been looking for a chocolate mousse recipe that doesn’t have any coconut in it, this is a winner! Unless, of course, you like a little coconut whipped cream on top.
Most recipes for a vegan chocolate mousse use coconut milk or cream in their recipe. I don’t know about you, but I can get a little over always having coconut in vegan desserts.
For those of you that are allergic or simply don’t like the taste of coconut, I had you in mind when creating this recipe.
Instead of using coconut to thicken it up and give it that creamy texture, aquafaba has been used to create that same silky smooth texture. It also makes it a little more fluffy and airy, just like a good mousse should.
This is a little outside the box and doesn’t compromise on flavour! You might be wondering, “what on earth is aquafaba?”.
Tips on how to make aquafaba
Aquafaba is the liquid that comes from cooking beans or from the can of a bean. Most people would use the liquid from canned chickpeas in this case. I have heard others using it from other beans such as kidney or black beans.
Essentially this bean liquid can be used instead of egg whites in recipes. It’s a great binder but also great for making your desserts fluffy—without the added animal cruelty, of course.
Many of you may know aquafaba to be used as a vegan meringue or pavlova. You can use the liquid from both canned or home-cooked chickpeas.
Check out our how-to guide on using aquafaba in cooking to learn more about this amazing ingredient.
Here are a few tips when using aquafaba in your cooking:
- Make sure that all utensils that come in contact with the liquid are clean and free from detergents or oils.
- To achieve the best results, a nice stiff white fluffy peak, you will need to use an electric whisker for up to 10 minutes. This is where you’ll need some patience. It does take a little bit of time for this wonderful liquid to do its thing. You’ll know when it’s ready by turning the bowl upside down and the white fluffy goodness not falling out!
- Make sure you strain the liquid before whisking to make sure that there aren’t any bits of bean/pea in the liquid.
There are so many different toppings you can put on this delicious vegan chocolate mousse. Here are a few various suggestions (besides the ones that I have used already).
- Other crushed nuts like hazelnuts and pecans
- Freeze-dried berries
- Fresh berries
- Rose petals
- Different kinds of chocolate like orange or peppermint
- Lemon or orange zest
Do you have any suggestions? Would love to hear it in the comments below!
One last thing before you get started. When using darker chocolate (more than 70% dark), you might like to add a little more maple syrup in your double boiler. If you like the mousse to be a bit less sweet or more bitter, use less sweetener.
Other recipes you’ll love:
- 3-Ingredient Chocolate Puffed Rice Slice
- Thick Italian Vegan Hot Chocolate
- Vegan Chocolate Brownies (Candida Diet Friendly)
- Vegan Speculaas Cookies (Dutch Spiced Cookies)
- Vegan Peanut Butter & Chocolate Pie
If you try this recipe, let me know! Would love for you to leave a comment and rating below. Want to go that extra mile? Tag us on Instagram or share your photo of the recipe on Pinterest. Don’t want to make it now? Pin it for later!