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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.