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This vegan chocolate mousse has the perfect texture! It’s light and airy, slightly firm, and packed with chocolate flavor! Just 6 ingredients and 20 minutes are required. A must-try plant-based dessert that is definitely a crowd-pleaser!
Are you tired of those vegan chocolate mousses that are either too airy (hey, I like an airy texture, but I don’t want to feel like all I’m eating is air) or too bitter? Then, you are going to love this vegan chocolate mousse!
⭐️ Why You Should Try This Recipe
- So rich and intensely chocolatey. You certainly won’t miss the chocolate flavor here.
- Creamy, airy, and slightly firm. Everything you want from a chocolate mousse. It has the perfect firmness, light and airy texture, and that melt-in-your-mouth factor. If you have ever tried egg-based chocolate mousse, this one is very similar.
- Just 6 ingredients and 20 minutes are required. This recipe makes use of easy-to-find ingredients. Plus, it requires no coconut, cream of tartar, or tofu!
📘 What is Chocolate Mousse
Chocolate mousse is a soft dessert that originated in France in the late 19th century. It consists of dark chocolate combined with sugar, butter, cream, and whipped egg whites, giving it an airy and foamy texture.
🍫 Ingredient Notes
Here is what you will need:
- Dark chocolate – I went with 50% dark chocolate, but you can use up to 70% dark chocolate for a more chocolatey flavor.
- Aquafaba – Aquafaba is the cooking water from a can of chickpeas. It whips just like egg whites and gives this mousse its light and airy texture. Bonus: it adds a subtle saltiness to the mousse!
- Vegan butter – The addition of butter brings richness and creaminess. You can use store-bought or homemade vegan butter.
- Cacao powder – To enhance the chocolate flavor. Use unsweetened cacao powder.
- Sugar – Optional. It balances with the bitterness of the chocolate. Omit it if you want a less sweet mousse.
- Vanilla extract – For extra flavor and freshness. Looking for a homemade version? Check out my homemade vanilla extract recipe! Feel free to use caramel extract or fruit extract for a different flavor!
🥣 How to Make Vegan Chocolate Mousse
Making chocolate mousse at home couldn’t get easier! It’s so easy that it’s the perfect recipe to make with kids.
To prepare chocolate mousse:
- Melt the dark chocolate, vegan butter, and cacao powder over a double boiler.
- Whip the aquafaba to stiff peaks using a stand or hand mixer.
- Add the sugar to the aquafaba and whip for another 30-60 seconds. The aquafaba should be firm and slightly glossy.
- Fold the melted chocolate into the whipped aquafaba using a spatula until fully combined. Stop folding as soon as there are no more white streaks of aquafaba.
- Transfer to small ramekins and refrigerate for at least 6 hours, preferably overnight.
🌰 Add-ins
For extra texture and flavor, feel free to stir in chocolate chips, crushed nuts, or even swirl peanut butter into the mousse right before it sets!
📔 Tips
- Make sure all of your ingredients are at room temperature. Especially the aquafaba. If it’s cold, the chocolate will harden too quickly, and you will end up with a mess.
- Adjust the consistency to your liking. The ratio of dark chocolate to aquafaba I share in the recipe gives a slightly firm texture. If you want a softer mousse, increase the amount of aquafaba (use 200g instead of 150g).
- If using 70% dark chocolate, add an extra tablespoon of sugar.
- Refrigerate for at least 6 hours. Letting the chocolate mousse chill for a few hours or overnight allows it to get firmer and develop its airy texture.
- Decorate! Before serving, top the chocolate mousse with shaved chocolate, berries, crushed nuts, a drizzle of caramel sauce, or even whipped coconut cream!
- Note: for more consistent results, I am giving the measurements in grams.
💬 FAQ
You can omit the butter, but your mousse will be a bit softer and less rich.
Unfortunately, no. The aquafaba is essential to this recipe as it acts as an egg white replacer.
This chocolate mousse will keep for up to 5 days in the refrigerator.
❄️ Freezing
This chocolate mousse freezes beautifully! I recommend freezing the mousse in individual portions directly in the ramekins. It will keep for up to 2 months in the freezer. Thaw overnight in the refrigerator before enjoying.
I hope you are going to love this vegan chocolate mousse! This classic dessert is light, creamy, and SO decadent! Chocolate lovers, this recipe is for you!
🍪 More Delicious Chocolate Desserts
Let me know in the comments if you try this recipe!
The Best Vegan Chocolate Mousse
Ingredients
- 200 g dark chocolate I used 50% dark chocolate
- 70 g vegan butter
- 12 g cacao powder sifted
- 150 g aquafaba (the liquid from a can of cooked chickpeas)
- 36 g granulated sugar
- 5 ml vanilla extract
Instructions
- Add the dark chocolate, butter, and cacao powder to a double boiler. Heat until the chocolate and butter and fully melted. Remove from heat and set aside.
- Add the aquafaba to the bowl of a stand mixer. Whip on high until it forms soft peaks. Add the sugar and whip for another 2-3 minutes or until it forms stiff peaks.
- Using a spatula, carefully fold the melted chocolate and the vanilla extract into the aquafaba. Be careful not to overmix, stop as soon as no white streaks of aquafaba remain.
- Transfer the chocolate mousse to small ramekins and cover with plastic wrap. Refrigerate for at least 6 hours before enjoying!
- These vegan chocolate mousses will keep for up to 5 days in the refrigerator.
Notes
- Make sure all of your ingredients are at room temperature. Especially the aquafaba. If it’s cold, the chocolate will harden too quickly, and you will end up with a mess.
- Adjust the consistency to your liking. The ratio of dark chocolate to aquafaba I share in the recipe gives a slightly firm texture. If you want a softer mousse, increase the amount of aquafaba (use 200g instead of 150g).
- If using 70% dark chocolate, add an extra tablespoon of sugar.
- Refrigerate for at least 6 hours. Letting the chocolate mousse chill for a few hours or overnight allows it to get firmer and develop its airy texture.
- Decorate! Before serving, top the chocolate mousse with shaved chocolate, berries, crushed nuts, a drizzle of caramel sauce, or even whipped coconut cream!
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Can you use the water used to cook the dried chickpeas provided it’s not too thin?
Yes, you can use it as well.
Amazing mousse! I loved it, the texture was on point. Thank you for sharing Thomas.
Thank you Tommy! Glad you liked it 😉
THANK YOU Thomas for actually making a mousse that is healthy. No coconut cream! You seemed to have knocked this out of the park and once again, do not put up the same recipes as so many blogs. Will try this this weekend. I’ll rate this recipe after I make it.
I always feel a bit happier when I see your emails. You are a DELIGHT.
Thanks for your kind words Deb! I hope you will enjoy this mousse. Let me know if you do try it 🙂
Will do!
This looks really good but I wish there was an option to switch to Imperial measurements!
I gave the recipe in grams as it is the most precise. Cup measurements can be very innacurate.