Fluffy vegan chocolate mousse with aquafaba

Fluffy vegan chocolate mousse with aquafaba

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 couldn’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: you may also like one of these aquafaba-based mousses instead:

vegan chocolate mousse with aquafaba for two

vegan chocolate mousse with aquafaba side view

vegan chocolate mousse texture

makes
4 portions
PREP
20 min
COOKING
0 min
makes
4 portions
PREPARATION
20 min
COOKING
0 min
INGREDIENTS
  • ¾ cup / 180 ml aquafaba (from low-sodium tinned chickpeas OR home cooked chickpeas)
  • ½ tsp lemon/lime juice or apple cider vinegar
  • 140 g / 5 oz dark 70% cacao vegan chocolate
  • 25 g / 2 tbsp caster (superfine) sugar (optional, adjust to taste)
  • a pinch 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. Chop or break the chocolate into smaller chunks and place it in a glass or metal bowl. Place the bowl over the water bath and allow the chocolate to heat up very SLOWLY and make sure the water does not touch the bottom of the bowl (that’s important as chocolate is very sensitive to high temperatures). Once the the water barely just starts to simmer, switch the heat off. Once chocolate looks melted, give it a gentle stir (dark chocolate is sensitive to overstirring). Take the bowl off the heat and allow the chocolate to cool down – you want it as cool as possible but still liquid.
  2. Open your tin of chickpeas and drain the chickpea water into large glass bowl. Aquafaba should not be cold as it will make chocolate seize when added. 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.
  3. Add acid (neutral vinegar, lemon or lime juice) to the chickpea water to stablise the aquafaba. If using aquafaba from homecooked chickpeas, I also like to add a small pinch of salt – it helps to reach stiff peaks and reinforces chocolate flavour.
  4. Using an electric egg whisk, whip the chickpea water into stiff peaks – this is SUPER important as otherwise your mousse will deflate completely once the chocolate has been added. 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 10 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 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. Caster (also known as superfine) sugar or icing sugar are preferred. Other sugars are known to make aquafaba deflate too much.
  6. Check that the chocolate has cooled down sufficiently – it should not be warm to the touch or else chocolate is likely to seize and you will end up with grainy mousse.
  7. Gently and gradually fold a portion (approx. a quarter) of melted chocolate into whipped aquafaba (or whipped aquafaba into the melted chocolate – I’ve heard claims that it stops chocolate from seizing, but I haven’t noticed any difference personally) – using a silicone spatula and a gentle folding motion. Continue adding the chocolate to the aquafaba in small increments until all of it has been incorporated. Do not worry if your fluffy mixture deflates a bit once all of the chocolate has been added – that’s perfectly normal – but you should still see plenty micro bubbles in the mixture. By the time you’ve added all of your melted chocolate, the mousse MAY have more of a pourable than spoonable consistency – that’s ok.
  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. Once in glass, give the mousses a gentle stir with a toothpick to ensure the mixture sets evenly.
  9. Put glasses into the fridge overnight for the mousse to set.

NOTES
SEIZED CHOCOLATE – dark chocolate isn’t an easy to work with ingredient as it is prone to seizing (i.e. it turns grainy and oily). I know that it frustrating, but it’s something that may happen regardless of whether you make a chocolate mousse with aquafaba or whether you make it in a traditional French way (using eggs). Like with most things, it takes some practice to be able to avoid it.

Here are some common reasons WHY CHOCOLATE TENDS TO SEIZE:
– being exposed to heat for too long
– being exposed to too intense heat (I therefore do not recommend using microwave to melt it)
– stirring too much or too quickly
– due to coming into contact with even a drop of water
– due to a thermic shock between ingredients (aquafaba needs to be as close in temperature to the chocolate as possible)
– sometimes it seizes for to apparent no reason at all…

To minimise the risk of CHOCOLATE SEIZING:
– melt the chocolate slowly and using as little heat as possible (switch the heat off once the water barely starts to simmer)
– stir gently and as little as you can get away with
– make sure aquafaba and melted chocolate are at similar temperatures
– you could add a splash of plant milk or plant creamer (like Oatly or full fat coconut milk) to the bowl with unmelted chocolate and allow them to come to temperature together, then mix gently to create a ganache prior to incorporating into whipped aquafaba. This will ensure that the chocolate does not seize when it comes into contact with aquafaba, BUT it does sometimes seize when plant milk/creamer is being stirred into the chocolate and the only way to rescue a mixture like that is to stir in some boiling water, which will make the mousse less stiff and more watery.

PS: you may also like one of these aquafaba-based mousses instead:

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NUTRITIONAL INFO
calories
252
13%
sugars
28 g
31%
fats
15 g
21%
saturates
7 g
34%
proteins
5 g
11%
carbs
32 g
12%
*per mousse
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4.9
83 reviews, 261 comments
REVIEWS & QUESTIONS
Sophia:
Hi Ania,
im looking to make this tonight and was wondering if the chocolate has to be 70% cocoa? as I’m not keen on dark chocolate and don’t need the mousse to be vegan.
Thanks,
Sophia
    Ania
    Ania:
    Hi Sophia,
    I am pretty sure (although I've only tested with vegan dark chocolate) than any solid (as opposed to cacao powder) chocolate bar will work. It's the fat in chocolate is what stabilises the mousse. Hope that helps! Ania
Cookie:
Is it possible to use semi sweet chocolate chips for the chocolate? I don’t really like dark chocolate and would like to substitute it—any ideas?
    Ania
    Ania:
    Hi Cookie,
    Any chocolate bar (or chocolate chips) should work just fine - the only difference is the amount of sweetness, I think so as long as you don't mind the mousse being less sweet then that's not a problem. Ania
Nina:
All seemed fine but when I put it in the fridge, about 1/5 at the bottom separated from the mousse and is liquid. I thought not at the time but perhaps the chocolate was too warm?
    Ania
    Ania:
    It sounds to me like aquafaba wasn't quite stiff enough and it deflated too much during folding perhaps?
Hedwig:
Wow this was super delicious! I'm not a vegan, but my kids are allergic to dairy. Have always wanted to make chocolate mousse for them. As I can't find any vegan chocolate here, I used cocoa butter and cocoa powder instead. In order to sweeten it I put 5 tbs vanilla sugar. Initially I thought it would taste like chickpeas but that changed once I added the chocolate. Yummy!
    Ania
    Ania:
    I'm delighted to hear that you and your kids enjoyed this dessert, Hedwig. Yes, it's pretty miraculous, isn't it? If you are fans of peanut (or other nut) butter, you may appreciate this one too. Ania
Natalia:
Hi! I've loved the reciepe. I was wondering if adding a little bit of agar agar would help to keep that mousse consistence, what do you think?
I'll give it a try!
    Ania
    Ania:
    Thanks Natalia, I'm pleased to hear that! It would definitely stiffen it but the trouble is that you need to activate it in liquid first, I don't think you can just add it straight in. If the mouse is soft that means that your aquafaba wasn't quite stiff enough or that it deflated too much in the next step. Try folding the chocolate in really gently and slowly. Hope this helps! Ania
Samantha Kathleen Ellyn:
Tried this for the first time and was a pretty great success! My chocolate wasn’t cool enough so it did get a little grainy, but the mousse kept its puffiness so I’m calling it a success! I decided not to add sugar having tasted the chocolate, but now all mixed in it is a little bit too bitter… Do you think I could mix in a little sugar or confectioner sugar into the individual cups after it is set? Thank you!!
    Ania
    Ania:
    Glad to hear that it was a success, Samantha! My feeling is that once the mousse has set the process of incorporating sugar will burst its air-bubbles and make it deflate. I've never tried doing that tough. I would personally remedy this by serving it with a drizzle of caramel sauce to give bitter mousse some sweet contrast. Ania
Nicola:
This mousse is delicious! Never knew chickpea water could be such a great substitute for egg whites! I topped the mousse with pistachio nuts and goji berries, which worked well, added some crunch and chew.
    Ania
    Ania:
    Thanks Nicola, I'm delighted to hear that you enjoyed this mousse and that you've discovered the plant miracle of aquafaba! x Ania
Steven McClay:
Choc mousse goes grainy every time. Heating slow and letting it cool. Aquafaba at room temp.
Noticed in comments that someone added a splash of milk to the choc?
It always goes soupy like you say it shouldn't and yeah super grainy.
Any ideas?
I've made stack of your stuff and it's always amazing and we'll thought out so I'm sure it's me that's doing something
    Ania
    Ania:
    Hi Steven,
    I'm sorry you have had this issue, it is frustrating when it happens. I assure you that it is to do with the chocolate - as it's such a commonly used ingredient people assume that it is an easy ingredient to use too, it's not. It's terribly fussy and overheating it even a little can cause it to seize later. My suggestion is to use this recipe (skip the extras if you wish) as it's easier. The mousse here is made with chocolate ganache (instead of chocolate) and therefore there is no chance the chocolate will seize. Also, you may want to try adding whipped aquafaba to the melted chocolate (in batches) and not the other way round. I have not found it to make any difference but perhaps that will make the chocolate less prone to seizing. Good luck! Ania
Charlotte:
Made this twice now and it has come out perfect. I microwaved the chocolate (stirring every 5 seconds or so) and second time round added 180g dark chocolate for extra chocolate flavour. Love the recipe, thank you so much 😊
    Ania
    Ania:
    Thank you, Charlotte. I'm delighted to hear that you have enjoyed it. I don't own a microwave but thank you, that's a great tip for people who do and would like to know if it can be used to melt chocolate safely. x Ania
Salicia:
So, I believe this is the recipe I used, if not then it is certainly very similar. I made this probably a little over a year ago and I was looking for the recipe again! But anyway, so I actually didn't have anything but a whisk, and that is actually what I used, painstakingly, to make a pretty amazing mousse. So it can be done people. It takes a whole lot of patience.
The ingredients look all the same, and of course the aquafaba is the key for sure. I do have a question, and that's can I use refrigerated aquafaba do you know? I happened to be using my chickpeas pretty often recently and saved all the aquafaba. I know they are good egg subs in general, but should I let it sit at room temp for awhile before trying?
Love your recipes by the way, I often find myself here when I look for fun recipes like these!
    Ania
    Ania:
    Thanks for your input, Salicia. With regards to your question, I would recommend brining AF to room temp first. While AF whips best when cold, the issue here is that chocolate is a very sensitive ingredient and when it comes into contact with cold AF it is more likely to seize (harden into tiny little bits) in the mousse. Hope this helps! Ania
Mary:
Mine has gone all grainy like others who have tried to make this. :-( The chocolate was cooled and the aquafaba was room temp.
My kids won’t eat it so more for me. I hate waste, so I will eat it regardless. Every cloud....
    Ania
    Ania:
    Hi Mary,
    I'm sorry to hear that but your issues is not really anything specific to this dessert, your chocolate has simply seized, which is something that takes practice to avoid. It could have happened due to it getting overly hot, for example. Hope this helps! Ania
kitcheniest:
Great Recipe.! I just made these and I am shocked and amazed! I was totally skeptical and am admittedly picky and judgmental, but this is so perfectly… Perfect.
Thanks for sharing..!
    Ania
    Ania:
    Thank you, I'm really happy to hear that you enjoyed it! And thanks for taking the time to let me know. x Ania
Sal:
Wish I hadn’t added the cider vinegar! The whole thing tastes of vinegar now :(
    Ania
    Ania:
    Hi Sal,
    You must have been more generous than what the recipe calls for. Having made this dessert countless times, I am certain that 5 ml / 1 tsp of vinegar isn't detectable once 140 g of chocolate has been added in. Ania
Julie:
Hello,
I made chocolate mousse with aquafaba but unfortunately is it grainy. It seems that maybe the chocolate was too warm ?
Is there anything I can do now to salvage it as the texture and overall taste is really good.
Thanks.
    Ania
    Ania:
    Hi Julie,
    I'm glad that it generally worked well and that you enjoy the taste, as for the texture, there isn't anything you can do once the chocolate has seized (you could if it was ganache but not with a mousse, especially once it sets), unfortunately but I'm sure it will be perfect on your next attempt. Ania
Linda:
This mousse is amazing! It was my first time baking with aquafaba and was so surprised at how easy it is AND how good it tastes! I didn't add any sugar and it was sweet enough for me and my family. Bug thumbs up, definitely making this again!
    Ania
    Ania:
    Thank you for your kind words, Linda! I'm delighted to hear that it was such a success with you and your family that you plan to make it again. Thanks for taking the time to leave a review - much appreciated. Ania
Erin:
Woweee! What a winner recipe! I'm making choc mousse for my 5 yo birthday parties and putting crushed up oreo and a lolly snake on top for 'worms in dirt', it's a garden theme! This recipe nails it, super airy, and delicious!!
    Ania
    Ania:
    I'm so happy to hear that, Erin! Thanks so much for taking the time to let me know that this recipe really worked well for you. And love your theme, I'm sure your 5 year old will love it too! Ania
Mel Brennan:
This is without a doubt the best vegan chocolate mousse recipe I have ever made. It turned out exactly like traditional chocolate mousse, absolutely delicious! I also really liked the useful tips among the instructions, thanks a lot! I will be sharing this recipe far and wide!
    Ania
    Ania:
    Aw thank you so much, Mel! I'm really happy to hear that. Thanks for taking the time to let me and other readers know that the recipe worked for you and thank you enjoyed your mousse so much - much appreciated. Ania
Amelie:
Hi! My mousse was very successful and had the texture of a proper chocolate mousse but I found that they tasted quite salty. Is there anything I could do to combat this?
    Ania
    Ania:
    Hi Amelie,
    I'm delighted to hear that the mousse turned out well and that you enjoyed the texture. The best thing to do is to cook your own chickpeas and not use any salt, of course. Otherwise, just find a low or ideally no sodium brand that you like although I personally think that a touch of salt enhances the flavour of chocolate so I tend to add it anyway. Hope this helps! Ania
Stuart Davies:
Thanks for the recipe. It worked perfectly.
I tried this recipe using dried chickpeas. Around 125 of dried chickpeas made around 200ml of aquafaba. Whipped it up in about 10mins. It was room temperature.
Added 2 tables spoons of sugar and 1/2 tsp of vanilla. I did not bother with the lemon juice. Whipped again until I could turn bowl upside down.
I used 85% chocolate melted and cooled for about 5 mins.
Folded in the chocolate to whipped aquafaba.
    Ania
    Ania:
    Thanks, Stuart - I am glad the recipe worked perfectly for you. And thanks for explaining your process - I'm sure someone will find this useful. Ania
Kathryn:
Worked wonderfully. I think my chocolate was slightly too warm as the mousse was a tiny bit grainy, but next time I can leave the chocolate to cool for longer. in hindsight, I should have used my digital thermometer to check the temperature of the whisked aquafaba versus the chocolate!
Thanks again for your work developing these amazing vegan desserts and dishes. I'm going to make your peanut mousse and raspberry no-bake brownies soon!
    Ania
    Ania:
    Thank you for your kind words, Kathryn! I'm delighted to hear that you enjoyed this dessert overall and I hope that you'll enjoy my peanut butter mousse and no-bake brownies equally. x Ania
Roland:
I love to make things with aquafaba and was excited to try this out. However, the mouse became grainy. I've waited until it had cooled down.
I see in some of the comments that people added milk? But that is not in the recipe. Should I have added milk?
    Ania
    Ania:
    Hi Roland,
    This happens due to the chocolate going into a temperature shock and seizing. Either your aquafaba was too cold (straight out of the fridge for example) or your chocolate still too warm. It can also happen if your chocolate overheated during the melting process (using a microwave can do that or too intense heat). Also, combining the two requires slow and gentle folding movement. Please don't get discouraged, chocolate is known to be a very temperamental ingredient and even the most experienced cooks can mess this up when under pressure. I did have adding a splash of milk to the chocolate in the instructions initially as when combined correctly it redistributes chocolate particles and stops the chocolate from seizing, but too many people had issues so I decided to change the instructions in a bid to simplify the process. Hope this helps and you are willing to try again! Ania
Angela:
I just tried this recipe but one can of chickpeas only had about 140 ml of water and the recipe says 240 ml so I halved the chocolate. They’ve turned out OK and I still got 4 pots but they don’t seem so chocolatey! Should I just have followed the full recipe with however much water was in the can? Tried the meringues the other day and they were great!
    Ania
    Ania:
    Thanks for your comment, Angela. The amount of aquafaba per tin depends on the brand used. If they don't taste strong enough for you, you can always increase the amount of chocolate used. I hope that helps! Ania
Simone:
Delicious! I tried it with 90% dark choc and a heaped tablespoon of coconut sugar and it worked really well. I made sure to keep whipping until there were stiff peaks and folded the choc in really carefully to avoid the fluffiness reducing too much. I think I didn't wait for the chocolate too cool down enough as there were tiny bits of solid chocolate in the final mousse? But don't mind as it actually added a really nice texture! Thanks for the recipe, will definitely be making again next time I cook with chickpeas! :)
    Ania
    Ania:
    Great to hear, Simone! I'm glad you enjoyed this recipe and thank you for letting me and my readers know. x Ania
Chelsea:
I just tried this recipe with the leftover aquafaba after my boyfriend made some hummus. It was amazing! To maybe help others here, I used a generic brand dark chocolate bar similar to Lindt, and heated it in a microwave on 30% power for about 2 minutes, and stirred the chocolate until pieces were juuust beginning to melt. I used your suggestion of warming the aquafaba to room temperature, and had no trouble with the chocolate seizing when I waited for it to cool down. I also added a pinch of cayenne pepper. I will note that there was some chickpea taste, but only because we bought the regular brand of canned chickpeas and not the reduced salt kind. In that case, I recommend adding more than just a tbsp of icing sugar. Thanks for the recipe!
    Ania
    Ania:
    Hi Chelsea,
    I'm really glad that you found it easy enough to make and that you enjoyed the end result. Thank you for your suggestions regarding melting the chocolate in the microwave - I don't own one so could not include - as I am pretty sure that many people will find your directions helpful. Ania
Helen Gillespie:
Hi Anna, I have become so disheartened after having several unsuccessful attempts with this. Each time I corrected things I had done to improve it(I had stiff aquafaba now, plus chocolate not over cooked and I left it to cool. However it cooled to a rather thick consistency and I am not sure if previous mistakes meant I let it cool too much?
Also it deflated when added to aquafaba. When refrigerated it still came out liquids with only foam at top.
What else could I be doing wrong?!!
    Ania
    Ania:
    Hi Helen,
    I'm so sorry to hear that you aren't having a good time with this. I know how frustrating it is - my first few tries with aquafaba weren't resounding successes either, tbh. It's an ingredient that can be tricky to master. Deflation to the level you describe has only ever happened to me due to two things: aquafaba wasn't stiff enough (the upside down bowl test is crucial in making sure it is at stiff peaks and even the tiniest movement means a fail) or I incorporated the chocolate in too vigorously and quickly, which meant that all the air was knocked out. These are the only two ideas I have, I'm afraid. Ania
Cameron Salvatore:
Hi I've made this mousse twice now and it does taste delicious! Just both times it's come out grainy/there's alot of choc chunks. At first I did use choc chips that were 55ish percent then used a 70% dark chocolate bar because I thought people had problems when not using a solid bar.. but both times it's come out the same. I thought it might be because my chocolate wasn't cooled enough, but are there any other potential causes that I may not know about that may have this effect
    Ania
    Ania:
    Hi Cameron,
    I'm glad you enjoyed the taste. In terms of the texture, it's due to the fact that your chocolate seizes when it comes in contact with aquafaba. It tends to happen when there is a temperature discrepancy between the two ingredients: the chocolate is too warm while the aquafaba is fridge-cold. It takes a bit of practice to get right and please don't get discouraged - chocolate is a fussy ingredient to work with. Hope that helps. Ania
Viktoriya Boncheva-Henderson:
Dear Ania,
First of all, I love your blog and all your recipes. I only discovered it yesterday, but we did try the corn miso soup and now this amazing chocolate mousse. It's so simple to make (I only used melted chocolate with a splash of milk and the aquafaba) - it's unbelievable. And the result - outstanding! I just wanted to share a troubleshooting tip that I encountered when making it (in case it might be useful to you or to others). When I whisked my 240ml of aquafaba, I ended up with a lot, a lot of foam (I think the chickpea water I used from the can was just very concentrated?). That, in combination with 20g shortage of vegan chocolate (I only had 120g), resulted in quite a fluffy and not very thick mousse as I was mixing it and compared to what you had on the video in your mixing bowl (This is the first time I am making it so will learn for the next time). However, I used 3/4 of a teaspoon of xanthan gum - I added the powder to a glass and mixed it thoroughly with 4-5 tablespoons of the mousse mixture. I then added that mixture to the mousse and folded it some more. The result - super airy, light, beautifully formed and truly delicious chocolate mousse! So, thank you for this gorgeous recipe. I will certainly try it again with a little less aquafaba and a little more chocolate.
    Ania
    Ania:
    Glad it worked well for you first time round, I am sure the second time round will be spot on! I think we filmed the video using half a portion to make the filming neater / easier, btw. Ania
Lucy:
Hi Ania! How long will these mousses keep in the fridge? Excited to make!
    Ania
    Ania:
    Hi Lucy,
    1-2 days for sure, but after that they will start to shrink / get dry. Hope that helps! Ania
Marta:
Thank you so much for this recipe! I didn't had chocolate so I improvised melting cocoa powder with a bit of almond milk and brown sugar, and the result was fantastic, a texture similar to the real deal!
    Ania
    Ania:
    Great to hear, Marta! Good thinking and glad it worked for you as cocoa powder often tends to make aquafaba deflate to a puddle. My hat off to you. x Ania
Raven:
could I use cocoa powder if I don't have chocolate?
    Ania
    Ania:
    Hi Raven,
    It will not work in this recipe, I'm afraid as the mousse needs fat. I do have an alternative recipe here. Hope that helps! Ania
Steven:
I made mine from the little packages of 230g of chickpeas you can buy here in Scandinavia. Had to use two and a bit more to have enough aquafaba juice.
The 20g of sugar isn't enough to get your aquafaba to bind properly. We went with 300g of sugar to bind the aquafaba properly. Sweet? Yes it became sweet..but luckily it is a dessert.
We added the 140g of molten chocolate which gave a nice lightbrown mixture. Refridgerated it gave a delicious result, but it was already delicious when I tasted it right after production!
    Ania
    Ania:
    Thanks so much for your lovely comment, Steven! I'm really glad you enjoyed it and thanks for taking the time to review the recipe! Much appreciated. Ania
Rebecca:
Thanks. Maybe my aquafaba was too cold. I did end up with the fluffy texture, so the aquafaba did it’s thing well. I’ll try again and make sure everything is at room temperature. Thanks!
Rebecca:
Hi, I made this today with homemade aquafaba (per your recipe/instructions). The aquafaba took a long time to whip up (maybe 30 minutes with my electric hand mixer) but it did eventually get there. I added a bit more than 1/8 tsp of Cream of Tartar instead of the lemon. I tried this recipe once quite a while ago, and failed spectacularly at the chocolate part. This time, I melted the chocolate in the microwave with a splash of almond milk as you suggest. (I have better luck microwaving chocolate than doing it on the stove.) I let it cool completely. (It was maybe too cold? It was sitting and waiting that whole 30 minutes that the aquafaba was whipping.) I took a bit of the whipped aquafaba and mixed it in with the chocolate before dumping the chocolate into the aquafaba (as I've seen them do on The Great British Bake Off). The chocolate mixed in much better than it had last time I made it. But now, when I've taken it out to eat, the chocolate has solidified into tiny little specks, giving the mousse a crunchy texture instead of the smooth one I'd expect. I really want this recipe to work for me! Do you have any ideas on how I could make it smooth?
    Ania
    Ania:
    Hi Rebecca,
    I know this can be frustrating as I've been here myself when I was learning how to use aquafaba, but you'll get there. Sounds like your chocolate went into thermal shock when mixed in with the aquafaba - was your aquafaba fridge cold by any chance? Chocolate is a very temperature sensitive ingredient (and aquafaba can be temperamental too - those air bubbles can be fragile) so it's just a matter of practice before you get to the point that you'll nail this every time. x Ania
Corinne:
Perhaps my chocolate wasn't cool enough, but it essentially seized when I added it to the aquafaba. I stirred it in as well as I could, and went ahead and chilled the "pudding". Let's see how it firms up. Also, I just can't get the taste of chickpeas out of the aquafaba. I added sugar and vanilla, but there's still that taste at the back of my throat. Even with the chocolate. Anyone else have this too? Any suggestions for a flavor to add to counteract the chickpea flavor?
Thank you!
    Ania
    Ania:
    Hi Corinne,
    I have never experience the taste of chickpeas coming through and had, in fact, many many non-vegans tell me how they would have never been able to tell what the key ingredient is had I not told them. Perhaps it's down to the particular brand of chickpeas you are using - maybe the liquid is too concentrated (can also be the case if you make it yourself). If that's the case water it down a little. Or it could be that because your chocolate seized it has not be distributed evenly so you are getting bits of chocolate immersed in whopped aquafaba - that's my guess. Chocolate is a tricky ingredient (I guess that's why being a chocolatier is a full time job) so please don't be discouraged. Better luck next time! Ania
Nina:
Hi! I’m excited to try this. Do you happen to know the calorie count on a serving? Thank you
    Ania
    Ania:
    Hi Nina,
    Glad to hear, I hope you'll enjoy it. I am unable to calculate this information on the website, I'm afraid. Ania
Gabi:
This came out much better than I expected since I almost ruined the chocolate. I added too much chocolate though so the mousse was a little too bitter. I had to leave the mousse in a bowl because I didn't have glasses to fill so I had liquid in the bottom. All in all, the recipe was pretty satisfying and great! Thank you!
    Ania
    Ania:
    Thanks, Gabi! I am glad to hear that it was a success! x Ania
Denis Farling:
2 comments..... 1) it took 2 19 oz cans of chick peas to get 1 cup of aquafava and 2) I followed the recipe exactly, I used 70% chocolate, however my result is much lighter than what your photos indicate and I am wondering if the type of chocolate used would have an effect like that, as from my observation and taste I would guess that I should have increased the chocolate by maybe 50%.
    Ania
    Ania:
    Hi Denis,
    Thanks for your comments. The amount of aquafaba per tin seems to depend on the brand used. I tend to make my own, but the brand I used for this did contain enough liquid in one tin. As for the chocolate amount, it's very much down to taste. For me 140 g is enough but I did also make similar desserts later on (see this recipe) where I wanted to chocolate flavour to be more pronounced. It's easy to adjust to your own taste. Ania
Kelsie:
I tried this three times and it failed each time. I’m not sure what I did wrong. The first time I made without a splash of milk in the chocolate, and it seized the moment I added it to the Aquafaba. Maybe it was too warm. The second time I made it with a splash of plant milk and the chocolate sieved straight away. The third time I tried without the milk again and made sure that I cooked the chocolate and once again it seized when added to the Aquafaba. Do I need to warm the Aquafaba a bit before I whip it or something?
    Ania
    Ania:
    Hi Kelsie,
    I'm sorry you have been having trouble with the chocolate. Aquafaba does not need warming up unless it's chilled, from the fridge. As for your second attempt, I am a bit confused as you say that it seized immediately after you've added the milk, but my instructions say to add the milk to the chocolate before the chocolate has been placed on the pot with simmering water and to let them heat up gently together! Unfortunately, chocolate is one of these ingredients that is extremely sensitive to changes in temperature and it can derail things sometimes. If you find that it has seized despite the milk being added at the beginning, rescue it by whisking in a small amount of boiling water (it doesn't make sense but it does work). This will form a ganache, which will not seize once added to the aquafaba. Hope that helps! Ania
Joanne Moore:
I made these yesterday after having chickpea water leftover from making some chickpea brownies.....they are delicious! Super airy, lots of bubble and yummy flavour! Very rich but scrummy! My two little ones shared one and loved it, they can handle dark chocolate. I followed the recipe to the tee, no chilli.
    Ania
    Ania:
    Thanks so much for your kind words, Joanne! I am so happy to hear that both you and your little ones enjoyed it so much and that it was such a success. x Ania
Maya:
I can't believe how perfect this mousse is. I was such a sceptic but I will defo make it again! Thanks so much for the amazing recipe. And the details and notes were helpful, too.
    Ania
    Ania:
    Thank you for your kind words about this recipe, Maya! I am so happy to enjoyed it so much. Despite using it for years now, I am still in awe of what simple can of chickpeas can do. Stay safe! Ania
Lucy Smith:
Omg this is amazing 😍 I have never made chocolate mouse before and I can’t imagine a “normal “ recipe being this easy or tasting this good! Even my none Vegan son has just eaten two in a row! I better make some more.
Thank you
    Ania
    Ania:
    I am so glad to hear that, Lucy! Thank you for letting me know that you enjoyed the results so much. If you like peanut butter, you may also want try this one ;) x Ania
Anna Sesztakova:
I used this recipe but I had cocoa powder which i heated with little water and coconut flakes, then cooled down and it completely deflated my perfectly stiff aquafaba foam in a few minutes... I tried twice with the same results... so upsetting! I will not give up and try to melt a choco bar next time but I honestly am not sure what the main issue is... :((
    Ania
    Ania:
    Hi Anna,
    It didn't work because adding cocoa powder to aquafaba tends to deflate it immediately, which is why the recipe calls for a solid chocolate bar. If you really want to use cocoa instead, try this recipe instead - it does work in this context. Hope that helps! Ania
Gina:
I tried it and it worked out great! I am absolutely going to do that again.
Thank you!
    Ania
    Ania:
    I'm delighted to hear that Gina! x Ania
Robin:
Can just the aquafaba from a can of butter beans instead as I opened a can for lunch instead of chickpeas? Will it work the same?
    Ania
    Ania:
    Hi Robin,
    I have not tried myself but I have heard that it works just as well as chickpea water. Hope it does the job. Ania
Lauren Herstein:
I noticed the individual glasses I poured the chocolate + aquafaba mixture into have more "foam" on top and are more liquidy at the bottom of the glass. Is that normal? Should I be trying to stir each individual glass up throughout the chilling process?
    Ania
    Ania:
    Hi Lauren,
    You nee to give it a stir before you pour the mixture in and maybe once more just after - I would refrain from stirring after that as you do not want to deflate the bubbles that you've worked so hard to keep. Good luck! Ania
Amy:
The chocolate decided not to cooperate as enthusiastically tried this recipe today! Not sure what went wrong: I kept the heat to low and patiently waited for it to melt except it never did, it went from solid to hard, all this while at low heat. :(
The homemade aqauafaba turned out so well though!! Too bad chocolate didn't work out.
I will have to try again...
    Ania
    Ania:
    Hi Amy,
    I am not sure - I've never come across a bar of chocolate that would not melt...Glad to hear that your aquafaba turned out well as that's the trickiest part of this recipe. Better luck next time! x Ania
I made this using a different recipe that said to beat in the chocolate, and it totally deflated. I’m wondering if I can whip up some more aquafaba, warm up the set mousses and *fold* them into it to fluff it up?
    Ania
    Ania:
    I am not sure, but worth trying I guess. Good luck!
Fábio dos Santos Amorim:
Mine just have defaulted completely. Only a thin layer of foam have endured the procedure hahaha
What have I done wrong?
Well, I've used powder chocolate that I mixed with sugar and melted with the help of some water...
    Ania
    Ania:
    Hi Fabio,
    This mousse relies on a chocolate bar for stability due to its fat content so I am pretty sure that not using the correct ingredient is what derailed your dessert. Hope that helps! Ania
Nina:
Can you substitute coconut oil for the plant milk?
    Ania
    Ania:
    Hi Nina,
    It's not quite an equivalent replacement as such, but it should work! Good luck! Ania
Angie:
Can this be frozen to put in a mold for an entremet??
    Ania
    Ania:
    I think so, but I have no experience with that kind of dessert so I cannot be sure. It may need more fat - coconut cream for example (like here) - to be more creamy. Hope that helps! Ania
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