Vegan Chocolate Mousse Recipe
Vegan Chocolate Mousse Recipe – made with a few simple ingredients including vegan dark chocolate and aqua faba. Smooth, silky, sweet and delicious. Naturally gluten and dairy free with a sugar free option.
The perfect guilt free dessert for chocolate lovers. This chocolate mousse is vegan, gluten and dairy free and could be also made sugar free.
All you need are 3 main ingredients, that most of us already have in our pantries. Silky, rich, smooth and creamy, this mousse has a light texture and you could never tell it is vegan.
Vegan chocolate mousse
Why make a vegan chocolate mousse?
I personally do not follow a vegan diet, but love to make and eat vegan desserts. Trying to eat dairy free, because of some issues, that have recently occurred, I’ve rediscovered this simple dessert that my whole family (even kids) love.
So if you are looking for healthier vegan chocolate dessert, that also happens to be gluten and sugar free, go ahead and try it. The main reason why I make it, it because I’ve been eating dairy free for a while.
How it is made?
What is Aquafaba and how to make it?
Aquafaba, (which is also referred to as: chickpea brine / chickpea water / chickpea liquid / chickpea juice /garbanzo bean water / bean liquid / vegan egg white) is an egg substitute and one of those odd ingredients that just appeared out of nowhere a few years ago.
The easiest way to get aquafaba for this recipe is to just open a can of chickpeas, strain the liquid and use it right away.
If you like to cook your own chickpeas, just reserve the cooking liquid. But now is the time to mention, that this Vegan Chocolate Mousse Recipe has not been tested with homemade aquafaba, so I’m not sure if it will work.
The problem is that the liquid might be too thin and you may not be able to whip it up.
Making this Vegan Chocolate Mousse Recipe:
- Chop chocolate into small pieces.
- Melt chocolate over double boiler.
- Open a can of chickpeas and drain the Aquafaba into a large bowl.
- It should be at room temperature.
- Using an electric mixer whip aquafaba until stiff peaks form. It takes about 10 minutes to whip.
- Add the sugar slowly, while beating on medium speed.
- Fold in the chocolate gently. You may also add a few drops of vanilla extract.
- Divide the mixture between 4 glasses. Refrigerate for at least 6 hours. Top with chocolate shavings and berries. Serve.
What ingredients do you need to make this Vegan Chocolate Mousse?
- Vegan Dark Chocolate
- Aquafaba (from a can of chickpeas)
- Confectioners Sugar
- Optional: vanilla extract, berries for garnishing, fresh mint
There is no tofu, agar agar or cocoa powder in this dessert.
No dates, maple syrup or other sweeteners used. Raw organic or white sugar can be used. Low carb confectioners sweeteners also work.
Once you combine the whipped aquafaba with the melted chocolate, it may appear thin and loose, but it will get nice and set after a few hours in the refrigerator.
Choose dark vegan chocolate (dairy free) that is 60-80% cocoa. There are several good brands on the market.
Can this be used as a pie or cake filling?
The answer is yes, but it depends on the cake and pie. Use in pies with high crust or trifle like cakes, to ensure that there is something holding the mousse, because it is not very stable, if not refrigerated.
More Vegan Recipes:
- Vegan Chocolate Cupcakes
- This Dairy Free Chocolate Cheesecake Recipe from Allergy Awesomeness is a rich, decadent dessert you’ll fall in love with. Thick and creamy, all without any dairy or eggs! It’s a modern miracle.
- Raw Vegan Raffaello Truffles
- Vegan Raw Matcha Cheesecake Bars
- Vegan Almond Flour Chocolate Cookies
Vegan Chocolate Mousse
- 5 oz dark chocolate — dark chocolate
- 3/4 cup Aquafaba
- 25 grams 2 tbsp Powdered sweetener
- Fresh berries and chocolate shavings for decoration.
Chop chocolate into small pieces.
Melt chocolate over double boiler.
Open a can of chickpeas and drain the Aquafaba into a large bowl.
It should be at room temperature.
Using an electric mixer whip aquafaba until stiff peaks form. It takes about 10 minutes to whip.
Add the sugar slowly, while beating on medium speed.
Fold in the chocolate gently. You may also add a few drops of vanilla extract.
Divide the mixture between 4 glasses. Refrigerate for at least 6 hours. Top with chocolate shavings and berries. Serve.