This post has been along time coming… I’ve lost count of all the times I’ve whipped up aquafaba chocolate mousse in the past few weeks (and as a fortunate side effect I also made buckets full of hummus).
Time and time again it just didn’t come out quite right. Sometimes it was too dense, sometimes too airy and other times the chocolate seized and the mousse ended up all grainy and deflated. Not a good look (or taste) for a chocolate mousse.
Chocolate mousse isn’t very forgiving, you see and it can get so very frustrating!
BUT thanks to all of my failed attempts, trials and errors I’ve come up with a pretty much fool proof way of making perfectly fluffy, creamy vegan chocolate mousse!
And once you’ve gotten the hang of things, it’s actually pretty easy.
So, here we go, here’s my easy aquafaba chocolate mousse recipe with all my food proof tips and tricks!
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- 70 ml soy milk or coconut milk
- 185 g dairy-free dark chocolate
- 240 ml chickpea water (aka aquafaba)
- ½ tsp lemon juice (optional)
- 1 Tbsp white caster sugar
- ½ tsp vanilla extract
- Pour the soy or coconut milk in a heat proof bowl and place it over a saucepan of boiling water (this method is called water bath, double boiler or Bain-marie).
- Roughly chop the chocolate into pieces and add it to the milk. Let it sit until the chocolate starts to melt, then stir it with a spatular or wooden spoon until the mixture has fully melted and is creamy and well combined.
- Take the chocolate off the heat and set it aside to cool. Because you’ve combined it with the milk (and essentially made ganache) you can let it cool down to room temperature without it starting to solidify again.
- Meanwhile measure out the aquafaba (at room temperature) and pour it in a clean big mixing bowl. Make sure both the bowl and the electric whisk are clean because even small amounts of oil or grease can deflate the aquafaba or stop it from forming stiff peaks.
- Add the lemon juice if you’re using it - this is optional but it helps the peaks to stay stiff for a bit longer. Now whip the aquafaba with an electronic whisk until it forms peaks, then add the sugar and vanilla extract and whip it until the peaks are stiff. It’s ready if you can turn the bowl upside down without the whipped aquafaba loosing its shape.
- This can take anywhere between 7 and 12 minutes. Contrary to egg whites you can’t over-whip aquafababa, so to be safe you can always whip it a bit longer than you think necessary.
- Once the chocolate has cooled but is still fully liquid, add one heaped tablespoon of the whipped aquafaba to it and fold it in using a spatular or wooden spoon.
- Once it’s smooth and fully combined, add the chocolate to the big mixing bowl and carefully fold it in the aquafaba. Make sure the chocolate and aquafaba are well combined, fully melted into each other and the mixture is all even and the same colour.
- The mousse may deflate a little bit, but that’s ok, it will still set nicely. Pour or ladle the mousse into glasses and pop it in the fridge. Let it set over night or for at least 3 hours. Enjoy!