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.

Topping ideas

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
  • Honeycomb
  • 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:

  1. No-Bake Vegan Chocolate Mousse Cake
  2. 3-Ingredient Chocolate Puffed Rice Slice
  3. Thick Italian Vegan Hot Chocolate
  4. Decadent Vegan Chocolate Truffles | 4 Easy Recipes
  5. 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!

Fluffy Vegan Chocolate Mousse

Fluffy Vegan Chocolate Mousse

Yield: Serves 4
Prep Time: 25 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes

This super easy, fluffy and chocolatey vegan mousse will hit the spot. Silky smooth, rich and full of body, this makes the perfect after dinner dessert.


  • 120 g vegan dark chocolate (I used 70% dark)
  • ¼ cup maple syrup
  • ½ tsp vanilla extract
  • ¼ cup plant milk (I used organic soy milk)
  • Pinch of salt
  • ½ cup aquafaba (chickpea water)

Toppings: (optional)

  • Whipped coconut or soy cream
  • Shredded vegan dark chocolate
  • Crushed salted peanuts


  1. In a bowl over a double boiler, melt and combine the chocolate, maple syrup, vanilla extract, milk and salt. Stir until the chocolate has fully melted and all the ingredients are well incorporated. Set aside.
  2. In a large bowl*, using an electric whisk, whisk the aquafaba for around 10 minutes. Start off on low and work your way up to high as it begins to stiffen. The aquafaba is done when you can tip the bowl upside down and it doesn't move. (See image above).
  3. Gently and slowly fold in the chocolate mix**, making sure not to over-stir. Once the mix is well combined, spoon into individual portions and place in the fridge to set for at least an hour before serving.
  4. Once you're ready to serve, add desired toppings.


* Make sure that everything that you use when whisking the aquafaba is soap and oil-free, otherwise it will not start to fluff and stiffen.

** This will work well if the aquafaba and chocolate mix are room temperature to a slightly warm temperature. This is why I always melt the chocolate etc first. If you have whisked a chilled aquafaba, try and leave it to get to room temperature a little before combining the two together.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 388Total Fat: 21gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 13mgSodium: 116mgCarbohydrates: 48gFiber: 5gSugar: 38gProtein: 3g

Nutrition information is a rough estimate calculated automatically. The accuracy of this information is not guaranteed.

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  1. This did not work for me!!!! Tastes good but didn’t thicken up…..every time I was excited it got thick…..it would go back to watery.

    1. Sorry it didn’t turn out for you, Katrina. How long did you whip the aquafaba for? Or it could be that when you folded in the chocolate you potentially over mixed it. There are so many different factors that play into it, unfortunately. Let me know if you want to troubleshoot this further so that you have better success next time.

  2. Hi Masa and Michael! I hope you guys are enjoying your move down south. It seems as though it was a great decision for you both (well, three). Thanks so much for the post (as always). You have opened my eyes to aquafaba! What a revelation. Really excited to try it. Much love.

  3. Thanks for the great info about aquafaba. I’m allergic to chocolate, and don’t like carob, so I can’t comment on the recipe…

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