Whipped Aquafaba Chocolate Mousse

Close up shot of a bowl of chickpea water chocolate mousse topped with coconut whipped cream and a cherry.

4.34 from 3 ratings

Melt-in-your-mouth whipped aquafaba chocolate mousse you'll want to make over and over again! There’s NO coconut, NO avocado, NO tofu, NO eggs, and definitely NO dairy in this four-ingredient decadent treat that will impress everyone you serve it to. And the best part about this recipe? NO ONE will know this vegan chocolate mousse is made with chickpea water! (Unless you tell them!)

Prep Time15

Cooling Time:20

Total Time35

Servings:

Author: Gwen Leron

Ingredients

1 cup (180g) vegan chocolate chips
¾ cup (180ml) aquafaba (room temperature)
¾ teaspoon apple cider vinegar
1 teaspoon vanilla extract

Instructions

Melt Chocolate:

Place the chocolate chips in a microwave-safe bowl and microwave for 30 seconds. Remove and stir, scraping down the sides, then repeat in 30-second intervals until only a few small lumps remain. At this point, stop microwaving and continue stirring until the chocolate is fully melted and smooth. (You can also use the double-boiler method, see notes below.)
Let the chocolate cool down to room temperature before proceeding. Stir every 10 minutes or so to help it cool faster.

Make the Mousse:

Once the chocolate has cooled down and is no longer warm, add aquafaba and apple cider vinegar to a clean metal or glass bowl and begin whipping at high speed.
When you reach the soft peaks stage (roughly a minute and a half or slightly longer), add the vanilla extract.
Keep whipping until you get to the stiff peaks stage. This can take roughly 2.5 minutes or more. Once you reach the stiff peaks stage, continue whipping for another 2 minutes.
Add the cooled chocolate and continue whipping. The mixture will deflate and become runny, but then it will start to thicken. Once it starts to get thick, stop whipping.
Divide the mousse into separate serving bowls and serve immediately or place in the refrigerator to chill.
Serve with a topping you like, such as dairy-free whipped cream.

Notes

Aquafaba can be tricky to work with, so before making this recipe, please read all of the expert tips and troubleshooting info above, as well as the notes below, to ensure the recipe result is successful for you.
Chopped chocolate can be used in place of chocolate chips, but I recommend that you weigh it, since using cup measurements for chopped chocolate is not reliable, and an inaccurate amount can ruin your recipe.
If using the double-boiler method to melt your chocolate, fill a medium pot ⅓ of the way with water and place it on the stove over medium-low heat. Place a tempered glass or stainless steel bowl on top of the pot and stir until the chocolate has fully melted. Be sure that no water makes its way into the bowl, or your chocolate will seize. See the double-boiler method in action.
Nutrition info is for one ½ cup serving of the plain chocolate mousse with no toppings or cherry sauce, and is to be used only as a rough guide. Learn how nutrition info is calculated on this website.

Nutrition