This aquafaba chocolate mousse is the best way to make vegan chocolate mousse! Fluffy, rich, and creamy, yet dairy-free, gluten-free, and nut-free too. This vegan mousse is the perfect make-ahead no-bake dessert!
Made with the liquid from a can of chickpeas or white beans, it whips up into an ultra-light and fluffy texture, but still rich and creamy like chocolate mousse should be!
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🌟 What is Aquafaba?
The secret to fluffy mousse is aquafaba. If you haven’t heard of it before, it simply means the liquid from a can of chickpeas or the reserved cooking water from any beans. When this chickpea water is beaten, it gets very fluffy and works up like egg whites when making a meringue.
❤️ Why you'll love this recipe
- It's fast! This dessert whips up in about 10 minutes.
- It's simple to make with simple ingredients that you probably already have in your pantry.
- It’s so fancy that your family will think you have turned into a gourmet pastry chef!
- It's simply delicious! You won't be able to get enough of it!
🧾 Ingredients and substitutions
- Aquafaba - this is the liquid from canned chickpeas or white beans. See my post about everything you need to know about aquafaba if you have never used it before.
- Cream of Tartar - this is a white powdery acid to help the protein in the aquafaba bond with each other. You can also use lemon juice. Learn more about cream of tartar in this post.
- Vanilla Extract - for flavor
- Powdered Sugar - organic powdered sugar is vegan. You can also use granulated sugar and toss it in a blender for a minute or two to get it very fine and powdery.
- Refined Coconut Oil - it must be refined or it will taste like coconut. You can not substitute any other type of oil for this or it will not set correctly.
- Cocoa Powder - for the chocolate flavor.
Note - for a lower fat method, you can use melted chocolate like melted chocolate chips or a melted dark chocolate bar instead of refined coconut oil mixed with cocoa powder, but I find the coconut oil gives the best flavor and texture.
🔪 Helpful tools
- A Stand Mixer - with a whisk attachment. You must beat the aquafaba for a long time to get fluffy and strong enough to hold its shape. A stand mixer makes this process much easier, but you can use a hand mixer too. Don't use a blender or food processor, it will not whip it the same.
🥄 How to make vegan chocolate mousse
Step 1 - Simply drain the liquid from a can of salt-free chickpeas or white beans into a mixing bowl. There is usually about a ¾ cup of liquid in the standard can. (If the liquid is very watery, you may need to reduce it for better results. See reducing aquafaba below.)
Step 2 - Use a mixer to beat the liquid until it gets foamy. Add a ¼ teaspoon of cream of tartar to help it to hold its shape. Then continue to beat the liquid for 5 more minutes on high until it forms stiff peaks.
Step 3 - Add 1 tablespoon of vanilla extract and beat for another 2 minutes.
Step 4 - After you have whipped it for about 7 minutes, slowly add 2/3 cup of vegan powdered sugar, about 1 tablespoon at a time, while continuing to beat the mixture. (You can also use granulated sugar, but I have found that it maintains a fluffier smoother texture with powdered sugar).
Step 5 - Continue beating for another minute or 2 until all of the sugar is incorporated and it maintains firm peaks.
Step 6 - Now, turn off the mixer and melt ¼ cup of refined or triple-filtered coconut oil and stir in a ¼ cup of powdered cocoa into the oil.
Step 7 - Pour the chocolate mixture into the whipped aquafaba and mix again on low for 10 seconds. Just enough to get the chocolate mixed in. Do not over mix or you will have deflated mousse!
Step 8 - Use a rubber spatula to scrape the edges and fold in any parts that didn’t get incorporated.
Step 9 - Finally, pour the vegan chocolate mousse into stemmed glasses and refrigerate for a least 1 hour before serving.
This aquafaba mousse makes a super light and fluffy dessert. If you want a richer and creamier vegan chocolate mousse, try my silken tofu chocolate mousse recipe.
🍳 Reducing aquafaba
Your aquafaba should be fairly thick when you pour it out of the can, similar to an egg white consistency. If it is very clear and thin like water, it won't whip up as well and hold its shape.
To fix this issue, put it into a saucepan and simmer it for about 10 minutes uncovered then let it come back down to room temperature before whipping.
👩🏻🍳 Pro Tips
- I start with the same recipe that I use for aquafaba whipped cream. (You can double the recipe and take ½ out before adding the chocolate mixture. This way you will have whipped cream to use to top your mouse if desired).
- Beat the aquafaba for a total of 9 minutes to ensure that it doesn't deflate.
- Once you add the oil and chocolate, only stir enough to get it mixed in. Over-stirring once the oil has been added will cause it to deflate.
- Allow it to set up in the fridge for at least 1 hour. It will be even slightly firmer after a few hours.
🥡 Storage
Refrigerate: You must keep the aquafaba mousse in the fridge until served. They will keep well in the fridge for 1-2 days if they are covered. The mousse will start to separate after a few days in the fridge.
🌟 More aquafaba recipes
- Aquafaba Ice Cream
- Aquafaba Whipped Cream
- Vegan Lemon Meringue Pie
- Vegan Marshmallows
- Aquafaba Meringue
- Vegan Whipped Cream Frosting
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Aquafaba mousse recipe
Aquafaba Chocolate Mousse
Ingredients
- 3/4 cup aquafaba liquid from canned chickpeas or white beans.
- 1/4 teaspoon cream of tartar or lemon juice
- 1 tablespoon vanilla extract
- 2/3 cup vegan powdered sugar
- 1/4 cup refined coconut oil melted
- 1/4 cup cocoa powder
Instructions
- Drain and save the liquid from a can of chickpeas or white beans.
- Pour 3/4 cup of the liquid in a medium sized mixing bowl.
- Use a mixer and beat the liquid until it starts to get foamy.
- Add the cream of tartar and continue to mix for 5 minutes on high until it becomes very fluffy and forms stiff peaks.
- Add vanilla and continue to beat for another 2 minute. (Total of 7 minutes so far).
- Slowly add powdered sugar while continuing to mix on high for 2 additional minutes until all vanilla and sugar are mixed in and the mixture if very fluffy. (This should equal a total of 9 minutes beating the aquafaba).
- Turn off mixer and mix melted coconut oil and cocoa powder until very smooth.
- Pour chocolate mixture into the aquafaba mixture.
- Turn on the mixer to low and beat for 10 seconds to get the oil distributed. (Do not over mix or you will lose the fluffiness)!
- Use a rubber spatula to fold in any sections that didn’t incorporate.
- Pour into pretty glasses and refrigerate for at least 1 hour in the serving containers.
Notes
- Make sure to beat aquafaba for the time stated in the recipe.
- You may substitute lemon juice for the cream of tartar for the acid in the recipe.
- Once you add the oil, only mix for 10 seconds. It will start to flatten once the oil has been added.
Nutrition
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
Thank you Monica. I’ve been a vegetarian for 30 or so years, but I’ve never used aquafaba before. I’ve always drained and rinsed my chickpeas so the aquafaba has gone down the drain!! You have converted me. I’ve just made this mousse. I used powdered erythritol in place of the sugar and didn’t have refined coconut oil so used regular coconut oil. It has worked beautifully. It tastes great… I licked the basin! I followed your detailed instructions and was amazed at how superbly the aquafaba whipped up. Your recipe is terrific. I’ll be sure to try more recipes from your site. Thank you so very much.
You're welcome! I'm so happy that you liked the recipe! Aquafaba always amazes me, you can do so much with it! 🙂
I wonder if this will work just as vanilla mousse. And would you be able to use this as a cake layer?
It could work if you are going to serve the cake soon after making it. Aquafaba tends to start to separate after about 24 hours.
Why do you have it as 1 tbsp I think I should be 1 tsp
Feel free to reduce the amount if you want, but I find that to be a good amount to help the flavor and mask any taste of beans from the aquafaba. Enjoy! 🙂
This was amazing!! I was a bit apprehensive after a bad experience with another recipe (not yours) but this turned out to be totally terrific!
I ended up using salted aquafaba since that’s what I had, and also used virgin coconut oil - for those that don’t mind the hint of coconut taste, this still turned out perfectly!
Thanks a bunch for this recipe.
I'm so happy that the recipe worked out well for you Kim! 🙂
What Can I substitute another natural sweetener (stevia, etc.) for the sugar?
Thanks,
Marcea
If you want to use another type of sweetener, you can as long as it's a powdered sweetener. You can just add it to suit your taste.
I don't have any coconut oil on hand, can i use equal amount of butter instead? Or maybe olive oil?
Vegan butter may work, but not olive oil. It has to be an oil that is solid at room temperature to make it set.
I just made this as it is soooooo good! It's so lights and fluffy!
I used regular coconut oil and it tastes awesome.
I also ended up with a little liquid at the bottom after it was set, but still very happy with this recipe!
I'm so happy that you liked it!
I absolutely LOVED this. I’ve tried many different vegan recipes , but this one is by far my favorite
I'm so happy that you liked it! 🙂
Just made this and it’s delicious! I only used 1tsp of vanilla because it’s expensive and that seems to have worked fine. I love that you don’t have to melt any chocolate for this recipe! Thanks for sharing 🙂
You're welcome, Ashleigh! I'm so happy that you liked it! 🙂
Make sure the coconut oil and chocolate mixture is very warm when you put it in, otherwise it will start to cool too fast and leave little chunks of coconut oil in your mousse and make it gritty. Glad you liked the flavor. 🙂
Instead of cocoa powder can I use melted chocolate instesd
Yes, you can. It may weigh the aquafaba down a little and make it slightly less fluffy, but it will work. Enjoy! 🙂
Can this be frozen? X
I can be frozen. It may change the texture a little when it thaws though. Enjoy! 🙂
Would I be able to do this whisking the old fashioned way? With a fork? 😂 sorry it’s that’s a stupid question
No, it won't work with whisking by hand unless you did it for about an hour. I think your arm would hurt way before you ever get it close to foamy enough. A cheap electric mixer will work if you can get a hold of one.
If I only have regular coconut oil (purchased in error), can I just use that and make a sort of coconut-chocolate flavour mousse or does the refined oil make all the difference?
Yes! I've used unrefined and there is a slight coconuttiness, but I like it and think it probably helps to mask any beaniness, too!
I don’t usually comment on recipes but this is amazing!!!!! Very light light and fluffy! Even my husband likes it!
So happy that you and your husband like it Theresa! Thanks for commenting! 🙂
i made this last night. I didn't have coconut oil so I used coconut cream (the hard part from the can of coconut milk in the can). I put them in mason jars to harden over night. today there is liquid at the bottom of the jars. any idea what the liquid is from??
thanks,
Adrienne
I'm not sure. I have never used coconut cream, so that could be part of the issue. I also usually eat it within a few hours of making it, so the extra time in the fridge could have given it time to settle. Hope that it still tastes good! 🙂
Can I do this without sugar ?
You can make this without sugar, but it will be really bitter. Try adding 1/2 of the sugar and taste it to see if it's enough for you. Enjoy! 🙂
How would it work without the lemon juice or tartar? Could I use vinegar maybe?
I think that you would taste the vinegar, so I don't recommend that. You can try it without any acid. You will just have to beat it longer to achieve the same fluffiness. It may also separate a little, but it should work. 🙂
Will the texture come out okay without the oil?
It will taste good without the oil, but it will be more like chocolate whipped cream. To make it set firmer and have the texture of real chocolate mousse, you need coconut oil since it is solid when chilled.
I made this last night although I needed to sub shortening for the coconut oil due to allergies and I only had a can of mixed beans, not chick peas in my cupboard. Despite these sub's it turned out beautifully, just like the "real" thing.
Hi Karen, I'm so happy to hear that it came out well even with those substitutions! You can use any type of bean. I usually use garbanzo or white beans since it is white, but when you add the chocolate, the color doesn't really matter. Great idea to sub shortening instead of coconut oil! Glad you enjoyed it! 🙂
Hi Monica.I'm Ramona from north Italy and after trying some of your recipes i must say....you're a genius ???
Hi Ramona - Thanks so much! You made my day! Love to hear that people far away are reading my blog! I would LOVE to see northern Italy one day!
You deserve it Monica..?I live near by a small but lovely lake called Endine lake near Milan and if you'll come in Italy let me know.I'm a mom of two kids like you and my not vegan family love all of your recipes.
Thanks so much Ramona! I just googled it, and it looked so beautiful! I will definitely look you up when I finally make it there one day! 🙂
This came out so light and fluffy! Amazing! Thanks for sharing.
So glad you liked it Liz! It's one of my favorites!