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Aquafaba Choclate Mousse

Light, airy and fluffy aquafaba chocolate mousse.
Course Dessert
Cuisine Vegan
Diet Vegan, Vegetarian
Prep Time 15 minutes
Total Time 3 hours 15 minutes
Servings 3
Calories 266kcal


  • Ice cubes
  • Electric mixer
  • Storage jars
  • Kitchen scales


  • 55 ml aquafaba aquafaba is the liquid from a can of chickpeas
  • teaspoon cream of tartar
  • 50 g powdered sugar
  • 75 g coconut milk
  • 55 ml water
  • 75 g dark chocolate
  • teaspoon salt
  • ½ teaspoon vanilla extract


  • Pour aquafaba into a medium-sized bowl. Whip with an elextric mixer until light peaks have formed. Add cream of tartar.
  • Then start adding in the powdered sugar one tablespoon at a time.
  • Whip the mixture until you see firm peaks. Set aside.
  • Skim the solid part of your coconut milk from the can. Make sure to completely leave out the watery bit that remains in the can.
  • Place the solid milk in a large glass bowl and add water, chocolate and salt. Place glass bowl above boiling pan of water.
  • The bowl shouldn’t be touching the water, so make sure to pick a small pan and a bigger bowl. Melt the ingredients and stir to form a smooth mixture. 
  • Whilst the chocolate is melting, prepare an ice bath. Grab a smaller bowl and fil it will water and ice cubes. We will us this for the melted chocolate mixture.
  • Remove chocolate mixture from the heat. Add vanilla essence and mix. Optional: now is also the time to add any additional flavourings. Place your hot bowl in ice cold water.
  • Whisk mixture with a mixer until you can see soft rings through the mixture
  • Taste to check if the mixture is creamy and smooth. Gently fold in your whipped aquafaba
  • Fold until combined and no more white mixture can be seen
  • Pour the mixture in glass jars and set in the fridge to cool. The longer you refrigerate it for, the more your mousse will set (a minimum of 3 hours).
  • Serve with whipped coconut cream, dark chocolate shavings and optional toasted hazelnut pieces.


  • I usually refrigerate it overnight before serving, but that is not necessary. You only need to refrigerate it for a minimum of 3 hours.
  • When addding your powdered sugar to aquafaba whilst whipping, it is important to only add a little bit of sugar at a time (e.g. 1 tablespoon).
  • Store the mousse in the dish you want to serve it in as it will set quite firmly and keep its shape.
  • Remember to always chill your mousse in a closed container (Mason jars are great).


Calories: 266kcal | Carbohydrates: 29g | Protein: 2g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 107mg | Potassium: 254mg | Fiber: 3g | Sugar: 16g | Calcium: 23mg | Iron: 4mg