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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Fluffy vegan chocolate mousse with aquafaba

July 14, 2015 by Ania - 207

aquafaba, chickpeas, chocolate, easy, gluten-free

vegan chocolate mousse aquafaba close up

I’m so excited to bring this simple yet indulgent vegan chocolate mousse with aquafaba recipe to you, guys. As I’ve already mentioned in my previous posts, ever since I’ve read about the brilliant invention of aquafaba ‘egg whites’, I’ve been massively obsessed with it.

I’m part of an inspiring Facebook group solely dedicated to making things with aquafaba and I can tell you that every single person who tries to whip chickpea water like egg whites has the same reaction – that of amazement mixed in with excitement.

It’s because it’s a blooming genius invention. It opens up so many possibilities, not only for vegans, but also for people with egg allergies.

Who would have thought that something as basic as whipped chickpeas (most beans, in fact) cooking water can yield such amazing results. To make sure I have not gone mad and this thing doesn’t, in fact, taste vile, I made this mousse twice while a couple of our omnivorous friends were staying with us. Not only did they LOVE the dessert, but when I was making it the second time, they watched me whip up the chickpea water into stiff peaks as they could’t quite believe that it is as simple as it sounds. They were so impressed and vowed to make this dessert once they get home. It’s the best compliment I could have wished for.

For the sceptics amongst you, let me re-assure you, this dessert DOES NOT taste of chickpeas at all. If I hadn’t just told you what’s in it, you would have thought that it’s an indulgent chocolate mousse, just like your grandma used to make. Go on, try it for yourself – you’ll want to shout from the rooftops about it.

PS: If you make this vegan chocolate mousse, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

vegan chocolate mousse with aquafaba for two

vegan chocolate mousse with aquafaba side view

vegan chocolate mousse texture

4.93 from 42 votes
Print
  • makes: 4 portions (160 ml each)
  • prep: 20 min
  • cooking: 0 min

Ingredients

  • 1 cup /240 ml aquafaba (from 400g / 14 oz can of low-sodium chickpeas OR home cooked chickpeas)
  • 140 g dark (70% cacao) vegan chocolate
  • a generous splash of plant milk (optional)
  • 20 g / 1 heaped tsbp white caster sugar (optional, SEE NOTES)*
  • 1 tsp vinegar or lemon juice (optional)
  • 2 pinches of hot chilli powder (optional)

GARNISH (optional)

  • 1 tbsp chocolate shavings
  • a handful of pomegranate seeds
  • a handful of chopped pistachios

Method

    This recipe contains a step-by-step VIDEO (see above).

  1. Break the chocolate into smaller chunks and place it in a glass bowl together with a splash of plant milk. Plant milk isn’t necessary, but I found that it stops chocolate from seizing (i.e. little chocolate particles from forming in the mousse) once it has been incorporated into stiff aquafaba. Place the bowl over the water bath and allow the chocolate and the milk to heat up very slowly (that’s important as chocolate is very sensitive to high temperatures) and melt into each other – refrain from stirring until chocolate is completely melted. Once the chocolate has melted into the plant milk, mix the two gently with a wire whisk. Take the bowl off the heat and allow it to cool down a little.
  2. Open your tin of chickpeas and drain the chickpea water into large glass bowl. The bowl and the utensils you’ll use to whip aquafaba need to be completely grease-free as even the tiniest grease residue can prevent aquafaba from reaching stiff peaks. One 400 g tin should give you 240 ml / 1 cup of chickpea water. Reserve the chickpeas for another use, like a salad or burgers.
  3. I recommend adding a teaspoon of acid (like vinegar or lemon juice) to the chickpea water to speed things up and stablise the foam.
  4. Using an electric egg whisk, whip the chickpea water into stiff peaks – this is super important. The best way to check if you have achieved stiff peaks is to invert the bowl with whipped aquafaba. If aquafaba slides down even a tiny bit, you are not there yet – keep on whipping until it does not move at all. I used an old, hand-held whisk and it took me about 15 minutes to get stiff peaks. If you are a lucky owner of a stand mixer, it will happen quicker. The good news is that (as opposed to egg whites) aquafaba cannot be overwhipped.
  5. OPTIONAL STEP: Once you reach stiff peaks, start adding sugar, bit by bit, whipping the whole time. If sugar has caused the stiff peaks to perish, whip the mixture until you get stiff peaks again.
  6. Check that the chocolate has cooled down sufficiently – it should not be warm to the touch or else chocolate may seize and you will end up with grainy mousse.
  7. Gently fold melted chocolate into whipped aquafaba using a silicone spatula. Do not worry if your fluffy mixture deflates once the chocolate has been added – that’s perfectly normal. By the time you’ve added all of your melted chocolate, the mousse MAY have more of a pourable consistency.
  8. Add chilli powder if using and mix well. Divide the mixture between 4 glasses. Gently stir the mixture between putting it into individual glasses as a bit of melted chocolate tends to drop to the bottom sometimes.
  9. Put glasses into the fridge for minimum 3 hours for the mousse to set. I tend to chill mine overnight and it’s perfectly set and fluffy each time.

Notes

*The exact amount of sugar depends on your taste and how sweet your chocolate is. Sugar isn’t necessary though, I make my mousse without sugar as per video above.

If you wish to make your own aquafaba (chickpea water) from dry beans, here is how.

If I use tinned chickpeas, I use the ones by an Italian brand called MARA.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Diane says

    September 5, 2017 at 2:30 pm

    i couldn’t wait to make this for a vegan friend. I was horrified to use bean water. I though it would taste disgusting. I WAS WRONG. It was yummy. My chocolate did seize the first time. But the flavor was amazing. Next time I made it, it was spot on. Just made it last night and chocolate seized again. I am going to remake it today. Eventually will get the temperature right. I have passed this recipe on to many non vegan friends. This is truly a delicious dessert.

    Reply
    • Ania says

      September 5, 2017 at 3:34 pm

      Thanks so much, Diane! Your comment really made my day! It’s truly fabulous when non-vegans rave about your vegan food 😉 Re: seizing, I know, it’s sooo frustrating when it happens, but you’ll get the hang of it! Promise! Chocolate is one of those difficult ingredients… Ania

      Reply
  2. Rashmini says

    September 10, 2017 at 1:35 pm

    Hi Ania,

    This looks great and I can’t wait to try it!

    Is it possible to use this mousse as frosting for a cake?

    I am not a fan of buttercream icing which uses vegan margarine or shortening.

    Keeping my fingers crossed that it can.

    Thanks
    Rashmini

    Reply
    • Ania says

      September 10, 2017 at 1:37 pm

      Hi Rashmini,

      That’s great to hear and I hope you’ll love it. If you wanna use it as frosting, I recommend using this version (here I used it as a tart filling) as it’s a bit sturdier. Hope that helps! Ania

      Reply
  3. Audrey says

    September 11, 2017 at 11:52 pm

    Could I use cacao powder instead of the chocolate?

    Reply
    • Ania says

      September 12, 2017 at 9:04 am

      Hi Audrey,

      No, I’m afraid it won’t work as a straight swap. If you wanna do that, try this recipe instead. Ania

      Reply
  4. Laura says

    September 15, 2017 at 5:01 pm

    Hi there! Every time I’ve made this recipe, the whipped chickpea water has deflated almost back to it’s original state when I add the cooled chocolate. Do you have any idea what I’m doing wrong?

    Thanks!

    Reply
    • Ania says

      September 15, 2017 at 6:46 pm

      Hi Laura,

      I’m sorry to hear that you are having trouble. The only thing I can think of is that your aquafaba hasn’t been whipped enough – it needs to be so stiff that when you invert the bowl over your head it won’t budge (I do this test every time even though I’ve made it hundred times). Hope that helps and good luck next time! Ania

      Reply
      • Laura says

        September 15, 2017 at 8:44 pm

        Ok I’ll be sure to try that next time. Thanks, Ania!

        Reply
  5. Melanie says

    September 25, 2017 at 1:02 am

    is a glass bowl crucial to obtain stiff peaks? I whipped (using my stainless steel mixing bowl) for 20+ minutes and still never got to ‘stiff peak’ territory.

    Reply
    • Ania says

      September 25, 2017 at 11:21 am

      Hi Melanie,

      It’s not crucial, either glass or steel bowl should be fine – the point being that they are easier to clean and as opposed to plastic, they do not trap grease residue, which inhibits aquafaba from whipping. It’s hard to know why it hasn’t reached stiff peaks. Did you use tinned or homemade aquafaba? Was it chickpea aquafaba or cooking water from another type of beans? Was it watery or on the thicker side. Did you add acid? I assume you used an electric whisk? Ania

      Reply
  6. Tanny says

    October 1, 2017 at 3:32 pm

    It worked!!! Although I was a bit too generous with the lemon juice in fear of the materials being greasy. I used the aquafaba from a can of kidneybeans, which had already a nice chocolaty colour. Will definitely make it again.

    Reply
    • Ania says

      October 2, 2017 at 11:21 am

      That’s great to know, Tanny! Mark my words, you now won’t be able to stop yourself making chocolate mousse every time you have beans 😛 Ania

      Reply
  7. Lurene says

    October 23, 2017 at 12:05 am

    I made this yesterday and got the aquafaba to be really stiff peaks so all good there. However, the mousse ended you grainy. Is that due to the melted chocolate being too warm when folding it in? Tasted ok, just a bit grainy.

    Reply
    • Ania says

      October 23, 2017 at 9:06 pm

      Hi Lurene,

      It sounds like your chocolate seized, which happens due to the difference in temperature between aquafaba and melted chocolate, for example if your aquafaba was chilled prior to whipping or if chocolate wasn’t cooled down enough before mixing the two. Hope that helps! Ania

      Reply
  8. Anisha Imhasly says

    October 23, 2017 at 2:17 pm

    Dear Ania,
    What an inspiring recipe, thank you for posting this!
    Could you tell me how to proceed when making aquafaba from fresh chickpeas? I usually soak chickpeas with a teaspoon of bicarbonate of soda – is that OK? i then drain them and cook them in fresh water. Is it the soaking or the cooking water I’m using? I’m assuming the cooking water. Does bicarb of soda help aquafaba or should I best leave it out from the soaking process?
    Thanks so much and best wishes, Anisha

    Reply
    • Ania says

      October 23, 2017 at 9:09 pm

      Hi Anisha,

      Thanks! Here is how I made my aquafaba from scratch. And yes, your instinct is correct here – I recommend skipping bicarb when cooking chickpeas for aquafaba. Hope that helps! Ania

      Reply
  9. Mel says

    October 23, 2017 at 9:47 pm

    Hi, do you think you could add a squeeze of orange to the mix? I’m a huge fan of chocolate orange flavour!

    Reply
    • Ania says

      October 27, 2017 at 12:10 am

      Hi Mel,

      For orange flavour to come through, you’ll need something with a more concentrated orange flavour, I think. I recommend Cointreau (added to the melted chocoalte), for example – orange flavoured liqueur and maybe some orange zest or caramelised orange peel. Hope that helps! Ania

      Reply
  10. Amy says

    November 21, 2017 at 2:56 pm

    Hi Ania,

    Just made this for the first time.
    I whipped the chilled aquafaba until I could hold it over my head in the bowl, then it pretty much ALL deflated when I added the chocolate.

    The chocolate wasn’t evenly distributed either without me really working it in, not a rich brown colour like yours. It was really light brown and flecked. I waited until it was cool – it almost seemed it was too cool to stir in. And sank to the bottom of the bowl through the aquafaba. I haven’t tried it yet, it’s chilling. The mixture just looked SO wrong 🙁

    Reply
    • Ania says

      November 21, 2017 at 5:53 pm

      Hi Amy,

      My gut reaction was that the chocolate must have been too warm, but you do say that it was almost too cool so I’m really not sure what to suggest. Aquafaba does deflate a fair bit once the chocolate has been added but it does sound like yours deflated way too much. Next time, perhaps try adding a splash of plant milk to the bowl with chunks of chocolate and allow the two to warm up and melt into each other. This should prevent the chocolate from seizing once you incorporate it into the aquafaba, but other than that I am not sure what else to suggest. Hope you’ll have more success next time. Ania

      Reply
      • Amy says

        November 21, 2017 at 7:55 pm

        Ok so it tasted great…

        The mousse texture was fine. However the chocolate was bitty. Not grainy but chunks almost like chocolate sprinkles distributed throughout.
        I really want to make this again but I am stuck as to where I’ve done it wrong.

        Also. I had a large bowl full of aquafaba mousse to begin with that only made two small pots once it had flattened and the chocolate had been mixed in.

        I have high hopes for this, your help is very much appreciated 🙂

        Reply
        • Ania says

          November 21, 2017 at 11:45 pm

          Hi Amy,

          The chocolate ‘chunks’ make me think that your chocolate was cooled down too much. I know, it’s frustrating, but chocolate is notoriously capricious ingredient. I hope you will give it another go as when it works it’s really delicious! Ania

          Reply
  11. Dani says

    November 21, 2017 at 3:10 pm

    Hi there! I’m looking for a decent vegan mousse to actually use as a cake filling. If I were to refrigerate it overnight in a tupperware as a large serving, would it still remain set if placed in between cake layers and refrigerated again, or do I risk decomposition due to the changed circumstances? I’ve done my cake filling with avocado mousse, but the avocado flavour was still pretty prevalent, so I’m looking for a vegan mousse that is a little calmer.

    Reply
    • Ania says

      November 21, 2017 at 5:56 pm

      Hi Dani,

      Yes, I know exactly what you mean. This would totally work, but you need to modify it a little by adding a bit of fat, which will yield a sturdier cream. Here is the recipe to use. Hope that’s what you are after! Ania

      Reply
  12. Meera says

    December 6, 2017 at 3:32 pm

    Hi Ania, Thank you for this wonderful recipe! I loved it! But, the only thing is that my chocolate sank to the bottom when I put into the pots. Is that normal? I kept going into the fridge to keep stirring… but, is that normal? Does that mean my chocolate seized? It felt cool to the touch so I thought it was ready? What do you think?

    Reply
    • Ania says

      December 6, 2017 at 5:03 pm

      Hi Meera,

      Yes, it does happen seem to happen sometimes but I find that if I give the mousse a gentle stir in between pouring it into individual glasses once the mousse sets overnight, it’s the same all the way through. I guess it happens because melted chocolate is heavy and whipped aquafaba quite light. Did your chocolate pooled at the bottom of each glass AFTER setting? Ania

      Reply
      • Meera says

        December 8, 2017 at 3:54 pm

        Hi Ania,

        Thank you so much for your response! Yes, the chocolate did pool at the bottom of each glass. So, there was a clear demarcation after it was set. The top tasted quite chocolatey, but there was a clear divide and wasn’t uniform. I’ll def try the gentle stir between pouring into glasses, because your recipe is amazing and I’m determined to get it right 🙂

        Reply
        • Ania says

          December 8, 2017 at 10:51 pm

          Hi Meera,

          If the chocolate sat at the bottom of the glass after setting then it feels to me that maybe aquafaba wasn’t whipped enough – was it definitely at stiff peaks? Did you invert the bowl to check that it isn’t sliding down even a tiny bit? I have not had this happen ever so I am a bit mystified, but that’s my best guess. Hope it’s going to come out perfectly next time! Ania

          Reply
  13. Rob says

    December 14, 2017 at 9:03 pm

    Hello,
    Love the recipe, came out really well.
    How long will these last for in the fridge?
    5+ days?
    Thanks

    Reply
    • Ania says

      December 14, 2017 at 9:21 pm

      Thanks, Rob! I’m so pleased to hear that! I don’t think it will last that long, my guess is 2-3 days. Ania

      Reply
  14. Astrid says

    December 25, 2017 at 9:46 pm

    Hi Ania,
    Ik made your recipe yesterday for my family’s Christmas dinner. The first batch of chocolate went wrong: I think some steam from the bain marie came into the chocolate so it hardened totally. I luckily had some extra chocolate in the house, so I tried again on a real small flame and with a lid on. That worked like a charm, took some time and a real effort not to stir! The aquafaba worked also very good, I cleaned al utensils with lemonjuice on forehand and it got really fluffy and voluminous. I topped the mousse with coconut whipped cream and some pitachio’s. Everybody loved it! Happy Hollidays and thanks for your recipes!

    Reply
    • Ania says

      December 27, 2017 at 1:17 pm

      That’s such brilliant news, Astrid! Chocolate is such a sensitive ingredient (a bit like a cat 😉 ) little things upset it beyond repair! Ania

      Reply
  15. Harry says

    December 30, 2017 at 1:47 pm

    This is one of those recipes that make you wonder why you didn’t make it sooner! Thank you so much for this easy recipe, I absolutely loved my mousse results. 5 star recipe!!

    Reply
    • Ania says

      December 31, 2017 at 7:42 pm

      That’s sooo great to hear, Harry! Thank you! Ania

      Reply
  16. Mary Bateman says

    January 15, 2018 at 10:38 am

    Tried this and it was fabulous. Thought my chocolate had seized as was thick and paste like but put into the fridge then whisked it into the aquafaba when it was starting to cool and worked like a charm. The trick is to keep the electric whisk going for quite a while after you add the chocolate in. The cool air cools it down as it mixes in and produces a lovely smooth mousse. Added raspberries and crushed hazelnuts on top. My little brother is vegan and he loved it.

    Reply
    • Ania says

      January 15, 2018 at 4:23 pm

      I’m delighted to hear that, Mary. And what a great save! I would have not thought to do that, so clever! Glad your brother gave it thumbs up too. Ania

      Reply
  17. Kristine Campbell says

    January 26, 2018 at 10:30 pm

    This is such a great recipe. I have stand mixer and I poured in the aquafaba with 1 tsp or lemon juice and whipped up to wonderful strong peaks in a minute or two. This has been one of the joys for me in vegan cooking, the discovery of plant based substitutes for all kinds of things, eggs, whipping cream, evaporated milk, sweetened cond milk, etc…
    Thank you for this wonderful recipe.

    Reply
    • Ania says

      January 27, 2018 at 2:49 pm

      My pleasure, Kristine! I’m so glad that you are enjoying discovering new ingredients and I’m so jealous of your stand mixer 😉 Ania

      Reply
  18. Edward John Allen says

    January 31, 2018 at 2:08 am

    Hi Ania
    The recipe tasted great tanks, but I noticed that after @ 24hrs in the fridge there was some “Separation” and liquid was forming at the bottom of the cups containing the mousse.
    Was this related to how I prepared things, Or does the mousse need to be eaten within a few hours?
    THanks in advance
    Ed.

    Reply
    • Ania says

      January 31, 2018 at 11:48 am

      Hi Ed,

      Glad to hear you enjoyed the taste. The separation usually occurs if aquafaba wasn’t quite at stiff peaks in my experience and the mixture deflates too much once the chocolate has been added. You need to be able to invert the bowl over your head and then incorporate chocolate by folding it in very gently. Good luck next time! Ania

      Reply
  19. Jasmine says

    January 31, 2018 at 12:13 pm

    Hey Ania,

    I have tried this recipe twice and have failed the same way both times.
    I’m a baker at heart and consider myself rather talented with regards,
    I followed the instructions step by step, watched the video 100 times.
    The minute I add my chocolate into the water it dissolves immediately. First time the choc was too hot. And second time, not at all.
    Please help! I’m desperate to get this right!

    Reply
    • Ania says

      January 31, 2018 at 12:23 pm

      Hi Jasmine,

      I’m sorry to hear that. If the chocolate was the right temperature the only thing I can think of is that aquafaba wasn’t at stiff peaks stage before chocolate was added (you need to be able to invert the bowl upside down without any movement from the foam) or that your utensils maybe had some grease residue as it is known to inhibit aquafaba from stiffening. Are any of these a possibility? Ania

      Reply
  20. Anissa says

    February 5, 2018 at 3:14 pm

    I never comment on recipes but this time I had to. I just made these and I’m absolutely blown away. They taste wonderful and their texture is better than any egg-based mousse I’ve ever made before. Will definitely be making again. Thank you!!

    Reply
    • Ania says

      February 5, 2018 at 6:22 pm

      Thank you so much for taking the time to leave feedback, Anissa! I’m delighted to hear that you enjoyed them so much! Ania

      Reply
  21. Vicki says

    February 17, 2018 at 1:11 am

    I just made this and added some triple sec to the melted chocolate. It turned out well but it wasn’t sweet enough or chocolately enough for me. Next time I will use much more chocolate and see what happens. I think it would also be good with rum added to the melted choclate.

    Reply
    • Ania says

      February 17, 2018 at 1:07 pm

      Hi Vicki,

      Glad it turned out well. As for sweetness or intensity of chocolate flavour, it is very much down to personal taste (I did suggest adding a small amount of sugar in the recipe) so it’s something worth playing with next time. Ania

      Reply
  22. Maggie says

    February 21, 2018 at 7:08 am

    Hi Ania I have exactly the same problem as Edward John, “The recipe tasted great tanks, but I noticed that after @ 24hrs in the fridge there was some “Separation” and liquid was forming at the bottom of the cups containing the mousse.
    Was this related to how I prepared things, Or does the mousse need to be eaten within a few hours?” I definitely made sure the peaks were formed and could invert. I slowly add the chocolate, but still the mouse is barely firm in texture and I get the separation at the bottom. Any other thoughts why this might happen. I do live in a hot client and don’t use the air con in the kitchen while cooking – might this have something to do with it? Thx maggie

    Reply
    • Ania says

      February 21, 2018 at 9:53 pm

      Hi Maggie,

      I’m sorry to hear that the mousse separated. It’s certainly not normal, it should last approx. 3 days in the fridge, no problem. I have only experienced separation when I was in a rush and underwhipped aquafaba. It may also be due to the fact that you live in a hot (and humid?) climate or perhaps too much air got knocked out of aquafaba during folding chocolate in. Better luck next time. Ania

      Reply
  23. Karena says

    February 21, 2018 at 4:30 pm

    First time making aquafaba mousse and it came out perfectly! I followed all your tips in the instructions too and I’m glad I did because I never had a problem. I’ll be making this everytime I use a can of chickpeas 😉

    Reply
    • Ania says

      February 21, 2018 at 9:46 pm

      Great news, Karena! Thank for you stopping by to leave such nice feedback. Ania

      Reply
      • Karena says

        February 22, 2018 at 1:06 pm

        I find that it helps if you wipe down the bowl and utensils used to whip the aquafaba with some lemon juice, just to make sure there is no grease residue 🙂

        Reply
        • Ania says

          February 22, 2018 at 9:15 pm

          That’s a good idea!

          Reply
  24. Ruth says

    March 2, 2018 at 1:54 am

    I’m not vegan but was intrigued to try this out – using the liquid from a can of chick peas, that I have always thrown away. I was skeptical but it actually worked and turned out yummy!!
    Your instructions are spot on..
    I only had on hand 60% cacao chips and used 2tbs unsweetened almond/coconut milk – used lemon juice to whip the aquafaba in a stand up mixer, and it whipped! Used a pinch of espresso powder instead of chili powder. The chocolate did seize up a little but it just made very small chocolate bits on the bottom.
    Now I have to eat the chickpeas. 😀

    Reply
    • Ania says

      March 2, 2018 at 2:13 am

      I’m delighted to hear that it was a success, Ruth! Thanks for taking the time to let me know how you got on! 🙂 Ania

      Reply
  25. Monica says

    April 5, 2018 at 11:44 am

    I never comment on recipes but I have to say this was super cool! I followed the recipe to an absolute T and it came out successful! Husband approved as well! The mousse did not have a chickpea flavour to it at all and it was such a filling dessert for being so light. The one thing I didn’t care for was how long it took me to whisk by hand. I actually spent a full hour whisking just to ensure that I reached proper stiff peaks. The hard work paid off because it came out perfect. Definitely getting an electric whisk now though! Thank you for sharing this recipe.. My eyes are so open now to the world of aquafaba.

    Reply
    • Ania says

      April 5, 2018 at 12:09 pm

      I’m delighted to hear that, Monica and I truly admire your perseverance – I don’t think I would have lasted that long with a wire whisk 🙂 . I have a very cheap and old electric whisk and it usually takes me between 10-15 minutes (depending on the volume) so please don’t feel that you need to go out and get a standing mixer. So glad you are sold on aquafaba, it is an amazing ingredient! Ania

      Reply
  26. ALLISON F says

    April 13, 2018 at 6:27 pm

    Thank you for this delightful recipe. I actually only had Goya salted chickpeas in my pantry so I called it a salted dark chocolate mousse. It was absolutely delicious. Additionally, I found it was helpful to incorporate the chocolate into a small amount of the aquafaba whip first. Then I add the chocolate concentrate whip to the rest of the mousse base. Worked out really well. Thanks also for the plant milk tip. I double the recipe and forgot to double the chocolate and ended up very carefully microwaving my dark chocolate chips in some plant milk. No seizing. I got lucky! Thanks again

    Reply
    • Ania says

      April 14, 2018 at 11:58 am

      That’s great to hear, Allison! 🙂 Thank you! Ania

      Reply
  27. Mellissa Edney says

    April 25, 2018 at 4:43 am

    How long should you let the chocolate sit before folding it into the aqua faba? Thank you.

    Reply
    • Ania says

      April 25, 2018 at 12:00 pm

      Hi Mellissa, it’s hard to give you the exact time as it really depends on a lot of factors, but the sweet spot is it not being warm to the touch yet still pourable. Hope that helps! Ania

      Reply
  28. Shar says

    April 28, 2018 at 5:04 pm

    I’ve just tried this recipe even though I was very sceptical.
    Always have wanted to make mousse and never liked the idea of raw eggs. First attempt at this recipe and I’m really pleased with the results and taste.
    Thank you so much for the YouTube as that’s really helpful to those who need the courage to learn too.

    Reply
    • Ania says

      April 28, 2018 at 6:17 pm

      That’s fabulous, I’m delighted to hear that! Thank you for taking the time to comment! Ania

      Reply
  29. Blue Wren says

    May 21, 2018 at 2:21 am

    Excellent recipe! I made it for some non-vegan guests and they said it was the best mousse they had ever eaten. They loved the fluffy lightness of it. I made it with 85% chocolate (because that’s what I always have in the house) so adjusted the sugar to approximately 60 g – it was semi-sweet at the most – delicious and definitely not a child’s confection. Also added a good wallop of Frangelico. My only complaint would be that the mouth-feel was a little dry. I wonder whether adding slightly less chocolate would remedy that?

    Reply
    • Ania says

      May 22, 2018 at 10:30 am

      Thanks, Blue! I’m delighted to hear that it came out well and that you enjoyed it. As for the dry mouth-feel, I am not sure I’ve experienced that myself. Could it possibly be adding alcohol? Not sure. Anyway, if you want something similar but a touch creamier, I recommend using this recipe as a base instead. Hope that helps! Ania

      Reply
  30. Blue Wren says

    May 21, 2018 at 2:34 am

    Just a few other thoughts: I found it was set perfectly within 3 hours. Also, generally I find that aquafaba whips up and holds its shape better if it is very cold.

    Reply
    • Ania says

      May 22, 2018 at 10:32 am

      Thanks for your additional comments. Setting depends on the amount of fat in your chocolate so it may be to do with the fact that you used 85% grade. As for the second point, yes, it does help but when your incorporate chocolate you are more likely to have it seize on you unfortunately – at least that’s been my experience. Ania

      Reply
  31. Ian C says

    July 3, 2018 at 12:59 pm

    Perfect every time. Thank you. I add a teaspoon of cream of tartar to stabilise the whites in lieu of lemon. Yum!

    Reply
    • Ania says

      July 3, 2018 at 1:37 pm

      Great to hear, Ian! Thank you so much! Ania

      Reply
  32. JN says

    July 18, 2018 at 2:31 pm

    Hi Ania,
    The aquafaba (wiped up to near stiff, moved ever so slightly when I tilted the bowl after 15 mins of whipping with a electric hand whisk) deflated completedly when I tried to gently stir in the melted chocolate (only very slightly warmer than body temperature). The chocolate also would not incorporate with the aquafaba. So I ended up with ‘soapy’ looking liquid at the top and thick melted graining chocolate at the bottom. Any idea why this happened? In the end, I just gave it a little whirl with the electric hand mixer to incorporate the two and poured it into little cups. It’s in the fridge now. Fingers crossed it works out ok. It still tasted yum though like a very watery chocolate drink.

    Reply
    • Ania says

      July 18, 2018 at 7:19 pm

      Hi JN,

      I’m sorry to hear about this! It does sound like your aquafaba wasn’t stiff enough, which is why it collapses the moment chocolate was added. It needs to be so stiff that it doesn’t move at all – it’s crucial. I got lax with it once or twice thinking ‘that will do’ and it deflated into a messy puddle in front of my eyes as soon as I mixed in chocolate. Hope you’ll be willing to give it another go as once it works it’s like magic, promise! Ania

      Reply
  33. JN says

    July 20, 2018 at 12:24 pm

    Thanks very much Ania. I will definitely try it again. It firmed up into a pudding and was grainy and not very fluffy. However, it was still quite yummy and it did not separate into two layers. So I guess that is still a win. Thanks so much for sharing and especially for your reply.

    Reply
    • Ania says

      July 20, 2018 at 3:21 pm

      That’s great to hear. Aquafaba takes a while to master, but once you do you can do so many exciting things with it you never thought were possible. Glad you are sticking with it and good luck with your next try! Ania

      Reply
  34. Patricia canellas garcia says

    October 4, 2018 at 8:30 am

    Hi Ania!!! I am Patricia from Spain and las t werk tried to do the recipe for some friends. When it was just done, it tasted grrat at the texture was great…but then I refrigerated it overnight1. The result was a super hard- thick mousse, not as when it was a t room temperature. It is refrigerating really necessary? It did not deflate, but was super hard…What do you really think that could have gone wrong? I used 200gr chocolate, instead the 140 you suggest…could I skip the long refrigerating time????
    Please let me know your thoughts
    Patricia

    Reply
    • Ania says

      October 4, 2018 at 11:24 am

      Hi Patricia,

      It’s the increased amount of chocolate (fat) that has caused the mousse to harden. Perhaps you could get away with not refrigerating when you use 200 g of chocolate, but I have never tried that so I cannot advice. Ania

      Reply
  35. Patricia canellas garcia says

    October 7, 2018 at 2:38 pm

    Thank you! Next time I will stick to the 140gr or try to see how it reacts at room temperature 🙂

    Reply
  36. Michael Forde says

    October 24, 2018 at 12:56 pm

    Hello, i was considering making this today as it seems lovely, only question I have though, can you freeze it?

    Reply
    • Ania says

      October 24, 2018 at 3:41 pm

      Hi Michael,

      I’ve only tried freezing it to turn it into an ice-cream, but I have never tried freezing and unfreezing so I am unsure what texture you’ll get. Ania

      Reply
  37. Vegan for life says

    November 30, 2018 at 4:14 am

    I’m a vegan in a family of non-vegans and this is becoming a staple in our hoursehold! We call it “Vousse” (vegan mousse).

    Reply
    • Ania says

      November 30, 2018 at 3:09 pm

      hahhaha, that’s so great to hear! I’m so delighted! Ania

      Reply
  38. Grahame says

    February 25, 2019 at 12:02 am

    Third time making this, and I think I’ve finally cracked it! I added soy milk to the chocolate – probably a bit too much in retrospect. as the mousse was VERY light! I also added a couple of teaspoons of maple syrup to sweeten it. I really thought I’d blown it with the soy milk as the mixture turned really thick and gloopy as it cooled.
    Your tip of adding a drop of vinegar to the aquafaba really helped keep the mousse together while I waited for the chocolate to cool, although it seemed to take a bit longer to whip up?
    The last two times I’ve tried this, I think I added the chocolate while it was still too warm and it turned a bit grainy; but this time I waited and waited until I was sure it was about to turn solid again, then I used a hand whisk to gently stir it into the aquafaba and it worked perfectly! The finished mousse was super-light and fluffy, just deliciaus.

    I love this recipe – thanks Ania!

    Reply
    • Ania says

      February 25, 2019 at 2:31 pm

      Thanks for your kind words, Grahame! I’m delighted that it finally came out right! Chocolate is such a fussy ingredient to work with (almost like my cat 😉 ) ! Ania

      Reply
  39. Bex says

    April 14, 2019 at 5:08 pm

    I am wanting to make a big bowl of this aquafaba chocolate mousse for Easter Sunday, there will be 5 of us and we all love a good mousse, but unfortunately i can’t have cream based ones anymore due to an intolerance, so.. I want to see if anyone can tell it’s vegan lol. But, my question is, do i double, maybe tripple the ingredients to make enough for at least 2 helpings each 🤔 and can it be made in advance at all? I was hoping to make it the day before 🤔

    Reply
    • Ania says

      April 15, 2019 at 1:10 pm

      Hi Bex,

      You need to make it a day before anyway to make sure it is fully set (I recommend at least 8 hrs setting time in the fridge) so no issues there. Yes, you can double the ingredients to make more but be extra careful to achieve stiff peaks (turn the bowl upside down to make sure) and incorporate melted chocolate very slowly and gently so that you do not knock all of the air out of the mousse at that stage. It is a bit trickier with a larger quantity. Make sure you set it in individual glasses, not in a one big bowl. Also, if you have never made it before, I would do a small (maybe even half a recipe) practice run during the week to ensure you know what you are doing when you are tackling it before the big day. Hope it works a treat for you! x Ania

      Reply
  40. Bex says

    April 20, 2019 at 12:08 am

    Thank you for your reply. I whipped the aquafaba in batches until stiff, but when i added the cooled melted chocolate, following your instruction of slowly so as not to knock the air out, it seemed to deflate and although it is slowly getting thicker as it chills, it seems a bit too lose. Any ideas why and in future how can one rescue it if it happens again?

    Reply
    • Ania says

      April 20, 2019 at 8:28 pm

      Hi Bex,

      It is normal for aquafaba to deflate a bit when mixed in with chocolate as chocolate is heavy (there is no way round this that I am aware of), however it should not turn into liquid. I hope it all set well and you enjoyed the result. x Ania

      Reply
  41. Radhika says

    April 23, 2019 at 8:13 am

    Can this mousse be frozen?

    Reply
    • Ania says

      April 23, 2019 at 12:20 pm

      Hi Radhika,

      I think so but only if you want to eat it as ice cream later, I dont think it will be as nice as fresh after you thaw it. Ania

      Reply
  42. Angelique says

    April 26, 2019 at 10:16 am

    I have made this a couple of times and it is really good! I chill the can of chickpeas and add a splash of cognac. I am not vegan but we tend to not eat a lot of meat so do follow vegan recipes. I will try the peanut butter mousse too! 💕

    Reply
    • Ania says

      April 27, 2019 at 8:45 pm

      That’s so nice to hear, Angelique! I hope that you’ll love peanut butter mousse just as well. x Ania

      Reply
  43. Ashleigh says

    June 8, 2019 at 7:20 am

    Easy and Delicious. Great dairy free recipe!

    Reply
    • Ania says

      June 8, 2019 at 4:57 pm

      Thanks, Ashleigh, that’s great to hear! Ania

      Reply
  44. Mitsi says

    August 17, 2019 at 6:12 pm

    I followed your recipe and the mousse was heavenly! I added a small amount of sugar, it wasn’t too sweet, not too chocolaty.
    2 things that bothered me:
    First, I can never get the milk to mix right with the chocolate. It always burn/harden the chocolate and I know this from my dairy days. Do you think it’ll work if I use a splash of vegan heavy cream/coconut cream or will it be too heavy for the aquafaba? I ended up having tiny chocolate “flakes” in my mousse but it didn’t hurt the texture.
    Second, and what bothered me more – when I poured the batter into cups it was fine but after a few hours when I served it I noticed a lot of liquid sink under the mousse – what could that be?

    Reply
    • Ania says

      August 17, 2019 at 7:47 pm

      Hi Mitsi,

      I am glad to hear that you enjoyed the taste of this mousse and I hope that the next one will be spot on. Here are my thoughts on the questions you’ve had: 1) what you describe here is seizing of the chocolate – it gets grainy and hard – and it often happens because of difference in the temperature between the two, or because the chocolate has been overheated or sometimes for no reason at all. Chocolate is a tricky ingredient to work with. I find that if I add cold milk (vegan cream / coconut cream is fine too) to the bowl of chocolate at the start of the melting process and heat them up very slowly together, there is usually no issue. 2) This happens when aquafaba wasn’t at stiff peaks when the chocolate was added (have you done the inversion test to be 100% sure?) or sometimes when the two are overmixed and therefore too much air is knocked out of the whipped aquafaba in the process. I hope that helps and I hope you’ll nail it next time! x Ania

      PS: Please don’t be put off. Both ingredients, aquafaba and chocolate, are difficult to work with and it takes some time to master this. I took me quite a few attempts before I got good at it too!

      Reply
  45. Yara Gharaybeh says

    September 7, 2019 at 1:38 pm

    Texture was spot on, I added a tsp of lemon juice with aquafaba as instructed and tasted great. However after it sat in the fridge for 3 hours it tasted like vinegar with some chocolate. Sweetness was great before though… did I do something wrong?

    Reply
    • Ania says

      September 7, 2019 at 4:41 pm

      Hi Yara,

      I am not sure, I have never had this happen and there is only 1 tsp of acid in the entire recipe so not sure why you tasted vinegar. Was your aquafaba definitely fresh? Ania

      Reply
  46. Yara Gharaybeh says

    September 10, 2019 at 9:56 am

    Hi Ania,

    Yes straight out of the can. Not sure what went wrong, maybe I should try adding a sweetener .

    Thank you

    Reply
    • Ania says

      September 10, 2019 at 12:26 pm

      Hi Yara,

      I am not sure either. I am sorry I cannot be of any more help but no one has ever had this issue before (and it’s one of my most popular recipes) so I am convinced that it is worth trying again – perhaps change the brand of chickpeas (or make your own) and chocolate just to be sure it’s neither of these raw ingredients. Best of luck next time! x

      Reply
  47. Yara Gharaybeh says

    September 11, 2019 at 7:48 am

    Many thanks Ania

    Reply
  48. Stephanie says

    October 11, 2019 at 5:54 pm

    Just made this. Looks and tastes amazing!!!

    Reply
    • Ania says

      October 11, 2019 at 6:51 pm

      Great to hear, Stephanie! x Ania

      Reply
  49. Laras says

    October 14, 2019 at 5:34 am

    Hi! How long does this stays in the fridge? Thanks!

    Reply
    • Ania says

      October 14, 2019 at 2:20 pm

      Hi,

      One day for sure, then it’s still fine for another 1-2 days, but it may start to dry out a bit. I would put it in a sealed container and then in the fridge. Ania

      Reply
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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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