Vegan Aquafaba Chocolate Mousse Recipe

Vegan aquafaba chocolate mousse
Vegan aquafaba chocolate mousse

Did you know that the 3rd of April is National Chocolate Mousse Day? Celebrate the origins of this classic dish with our Vegan Aquafaba Chocolate Mousse.

Chocolate mousse is thought to have originated in France. The original name was “Mayonnaise de Chocolat” thanks to its creamy and airy texture which was made by whipping cream and using egg whites to create a light foamy mousse.

Our recipe removes the eggs and the dairy and uses aquafaba to create a decadent chocolate mousse that even non-vegans will love.

For more dessert ideas, you might like our Vegan Vanilla Ice Cream Recipe

chocolate mousse made from aquafaba
Chocolate mousse made from aquafaba

What is aquafaba chocolate mousse made from?

“Aquafaba” comes from the Latin words for water and beans. It was coined by an American software engineer called Goose Wohlt in 2015. He saw a YouTube clip of two French chefs making chocolate mousse using the water from chickpeas and used the concept to create meringues.

Since then, aquafaba has been taking the vegan world by storm, and vegans and those with food intolerances can now enjoy traditional dishes like chocolate mousse and marshmallows.

If the word “marshmallows” caught your attention, try our Vegan Marshmallow Recipe.

How to make Vegan Aquafaba Chocolate Mousse

No need to worry about whipping cream and egg whites, this recipe is really easy and just takes a bit of patience when it comes to whipping the aquafaba and waiting for the mousse to set. It makes 6 small ramekins.

Vegan aquafaba chocolate mousse in a ramekin
This Vegan Aquafaba Chocolate Mousse recipe makes 6 servings

Here are a few tips to help you.

Plan ahead – the mousse takes 6 hours to set

If you’re planning this recipe for dessert after dinner, plan ahead so that the mousse has enough time to set in the refrigerator.

Use a double boiler to melt the chocolate

You might be tempted to cut corners and melt the chocolate directly in a saucepan. But, the problem is that if you are not careful, the chocolate will burn.

If you don’t have a double boiler, it’s easy to make one. All you need is a pot and a bowl that fits into the top of the pot so that it’s suspended above the water.

Fill the pot about halfway with water, and bring to a simmer. Place the bowl over the pot so that it’s just above the simmering water. Put the chocolate into the bowl and let it melt slowly. Be careful not to get any water into the chocolate.

Melt the chocolate for this vegan mousse using a double boiler.
Use a double boiler to melt the chocolate

Alternatively, use a microwave

It’s quicker to use a microwave to melt the chocolate, but it’s important to keep an eye on it so that the chocolate doesn’t burn.

Place the chocolate in a microwaveable bowl and heat it 30 seconds at a time. Stir after every 30 seconds until the chocolate is melted.

Keep whipping the aquafaba until soft peaks form – it takes longer than expected

Keep whipping the aquafaba and sugar until soft peaks form. It takes longer than egg whites, but keep going until the meringue-like peaks form.

Vegan Aquafaba Chocolate Mousse

Prep Time20 minutes
Cook Time10 minutes
Total Time6 hours 30 minutes
Servings: 6


  • 7 oz bittersweet 60% cocoa vegan chocolate, broken into pieces
  • cup coconut milk
  • ¾ cup chickpea water (from one 19 oz can)
  • 3 T brown sugar


  • Melt the chocolate and coconut milk in a double boiler over low heat. Mix until you get a smooth texture. Keep warm.
  • Pour the chickpea water (aquafaba) into a cold bowl and use an electric beater to whip it until it looks like a soft mousse.
  • Slowly add the brown sugar, one spoon at a time, beating well between each spoonful.
  • Keep beating until you obtain firm peaks that look like meringues.
  • Gently whisk ⅓ of the mousse into the chocolate mixture.
  • Stir in the second third of the mousse and then pour the chocolate mixture into the last third of the chickpea mousse. Fold it gently until a light homogenous texture is obtained.
  • Divide the mousse between 6 ramekins. Cover with plastic wrap and refrigerate for at least 6 hours bevore serving.