Easy Vegan Aquafaba Chocolate Mousse

Well, I reckon it’s about time I got this post out…

I’ve lost track of how many times I’ve been whippin’ up aquafaba chocolate mousse these past few weeks. And, as a happy little accident, I’ve also been making more hummus than you could shake a stick at.

Time after time, it just didn’t turn out quite how I wanted. Sometimes it was too heavy, sometimes too light and airy. There were even times the chocolate got ornery and seized up on me… left the mousse all grainy and sad lookin’. That ain’t a good look (or taste) for any kind of chocolate mousse.

You see, chocolate mousse doesn’t take kindly to mistakes, and boy can it make your blood boil!

BUT, thanks to all my failed attempts – trial and error at its finest – I’ve come up with a foolproof method for whipping up some light-as-air, creamy vegan chocolate mousse!

And once you get the hang of things, it’s as easy as pie.

So let’s get to it – here’s my go-to aquafaba chocolate mousse recipe along with all my tried-and-true tips!

If y’all decide to give this recipe a whirl at home, be sure to tag your photo #myvibrantkitchen on Instagram. I do love seein’ all your beautiful recreations! And don’t forget now – sign up for My Vibrant Kitchen’s newsletter so y’all can get the latest recipes, vegan lifestyle tips and travel diaries sent straight to your inbox.

Easy Vegan Aquafaba Chocolate Mousse Recipe

Easy Vegan Aquafaba Chocolate Mousse

Preparation and Cooking Time

– Prep time: 25 mins
– Total time: 25 mins

Serving Size

– Serves: 4-5


– 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


1. 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).

2. 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 spatula or wooden spoon until the mixture has fully melted and is creamy and well combined.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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 spatula or wooden spoon.

8. 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.

9. 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!

If you’ve enjoyed trying out my dessert recipes, I have some other delightful options for you. My Vegan Gingerbread Cookies With Royal Icing recipe is perfect for the holiday season or, honestly, anytime you want to curl up with a warm comforting cookie.

For coconut lovers out there, my Vegan Coconut Chocolate Bars Aka ‘Bounty Bars’ recipe is sinfully delicious.

Looking for something fruitier? Try my Vegan Cardamom Pear Upside-Down Cake recipe, it’s a unique twist on the traditional upside-down cake that you’ll surely love!

And let’s not forget about my all-time favorite – the Vegan Caramel Apple Crumble recipe. It’s just perfect when served warm with a scoop of your favorite vegan ice cream!

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