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Vegan Chocolate Mousse

This vegan chocolate mousse recipe requires little time and ingredients, perfect if you’re hosting a meal. The egg whites are replaced by aquafaba which is the liquid from tinned chickpeas. It has no taste and whisks to peaks just like egg whites do!


  • 100g dark chocolate

  • Liquid from 1 x 400g tin chickpeas

  • 2 tbsp sugar

  • 1 tsp vanilla extract

  • Pinch of salt

  • Handful of berries, to serve

Method 1. Melt the chocolate using the bain-marie method or if you’re using a microwave, make sure you keep a close eye on it and stir at 20 second intervals.

2. Whisk the aquafaba in a large bowl, using an electric whisk. It takes a little longer to whisk aquafaba to stiff peaks, so keep going for 10-15 minutes until firm.

3. Add the melted chocolate, sugar, vanilla extract and a pinch of salt to the aquafaba. Gently fold in the ingredients using a spatula and be careful not to over mix.

4. Spoon the chocolate mousse into ramekins or glasses/bowls and chill for at least 2 hours or overnight.

5. You can top this dessert with anything you like, we used strawberries and grated chocolate!


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