Easy Vegan Chocolate Mousse
This rich and airy vegan chocolate mousse uses aquafaba—the liquid from tinned chickpeas—as a natural egg white replacement, creating a wonderfully light texture without dairy or eggs. It's quick to prepare, lower in fat than traditional mousse, and still satisfies your chocolate cravings.
Takes 1 hour 15 minutes
Serves 4
Ingredients
- 160 g aquafaba liquid from one 400g tin of chickpeas
- 250 g dark chocolate chips around 54% cocoa
- 20 g caster sugar
- 1 tsp vinegar or 1 tsp lemon juice
- 75 ml sunflower oil
- Optional: 1 tsp vanilla extract or pinch of sea salt for extra depth
Instructions
Melt the chocolate:
- Place the chocolate chips in a heatproof bowl and melt them over a bain-marie (a bowl set over gently simmering water) or microwave in short bursts, stirring until smooth. Remove from heat and stir in the sunflower oil until fully combined.
Whip the aquafaba:
- Using an electric whisk or stand mixer, beat the aquafaba with the vinegar or lemon juice on high speed until stiff peaks form—this may take 6–8 minutes.
Add sugar gradually:
- Reduce the speed to low and gradually sprinkle in the sugar. Once incorporated, return to high speed and whip for another 5–8 minutes until glossy and stable.
Combine with chocolate:
- With the mixer running on low, slowly pour in the melted chocolate mixture. Mix until fully incorporated and smooth, about 1–2 more minutes. The texture should be light but pourable.
Chill:
- Spoon or pour the mousse into serving glasses or ramekins and chill for at least 1–2 hours until set.
