Healthy, decadent, vegan aquafaba mousse with cocoa powder is just as smooth, creamy and decadent as the original! Indulge in this healthy chocolatey dessert! Aquafaba (the brine or water from canned chickpeas) whips up to create a delicate mousse!
With Valentine’s Day quickly approaching I wanted to make the family something special. We all love chocolate!
I decided it was about time I introduced my kids to chocolate mousse to celebrate Valentine’s Day.
I’ve been working diligently to perfect this plant-based dessert recipe using aquafaba. Now I can pass along my tips and tricks so that you can create a perfectly smooth and fluffy vegan aquafaba mousse with cocoa powder!
When I told my husband the technique and ingredients I was using to make this dessert he was skeptical to say the least. One bite in and he was sold! The kids loved it too!
Why This Recipe Works
- Simple Ingredients
- Low in Sugar
- Kid approved!
- Decadent and Delicious
- Light and Fluffy
- A perfect special occasion dessert such as Valentine’s Day!
Ingredients and Notes
- Aquafaba (about one can of drained chickpea liquid)-When whipped, aquafaba adds the light fluffiness to chocolate mousse.
- Vegan Chocolate Chips-You will melt the chocolate to create this creamy dessert.
- Plant Milk-I recommend soy milk or almond milk.
- Organic Sugar-This adds a touch more sweetness, so if you don’t like sweet desserts, feel free to leave it out.
- Cocoa Powder-If you’re like me, and like a deep dark chocolate flavor, add a bit of cocoa powder.
How To Whip Aquafaba
Step 1: Drain liquid from a can of chickpeas into a bowl, using a metal strainer. Reserve the chickpeas for another recipe.
Step 2: Transfer aquafaba, and bowl to the refrigerator. Allow cooling for 10-15 minutes. This helps it whip more quickly and hold its structure.
Step 3: Using a hand or stand mixer with the whisk attachment, whip the aquafaba until stiff peaks form. If using a hand mixer this could take up to 15 minutes. Be patient! If using a stand mixer this will take about 5 minutes. You’ll know you’ve reached stiff peaks when you invert the bowl upside down and the foam doesn’t fall.
Tips: Add 1 tablespoon of sugar or 1 tablespoon of cream of tarter to help the aquafaba hold its shape.
Step by Step Instructions
Step 2: Using the double boiler method, bring an inch or two of water to a boil in a small saucepan. Reduce heat, and place a glass bowl with 100 grams of vegan chocolate chips or vegan chopped chocolate. Allow the chocolate to melt, stirring occasionally. When melted remove from the double boiler and allow to cool completely but not solidify.
Optional: You can add 1 tablespoon of dairy-free milk to the chocolate to help it melt smoothly.
Step 3: Take the aquafaba out of the refrigerator. Using the whisk attachment on a hand or stand mixer whip the aquafaba until stiff peaks form. Slowly add 1 tablespoon of organic cane sugar. The aquafaba is whipped to stiff peaks when you can invert the bowl upside down and it doesn’t fall.
Step 4: While whipping slowly add the sifted cocoa powder to the foam.
Step 5: Add the melted chocolate. Be sure the chocolate is completely cooled. If you add the chocolate while it is still warm it will solidify when it is mixed with the foam causing a grainy mousse. Slowly add the chocolate a little bit at a time until it is well combined. The foam will deflate as you add the chocolate. This is normal.
Step 6: Pour the mousse into 4 glasses.
Step 7: Refrigerate for at least 3 hours or overnight to set.
Step 8: When ready to eat, top with chocolate shavings and a few fresh raspberries. Enjoy!
Expert Tips for Aquafaba Mousse
- Melt chocolate using the double boiler method. Fill saucepan with 2 inches of water. Fit glass bowl on top of saucepan so that no steam escapes. Make sure the bowl is not touching the water. The steam from the water will melt the chocolate gently. If it heats too fast it will seize.
- Add optional tablespoon of dairy free milk to melted chocolate.
- Chill the bowl of aquafaba for at least 10 minutes before whipping
- Slowly add sugar to aquafaba while it’s whipping. This will help stablize the foam.
- Sift the cocoa powder before adding it to the aquafaba while it is still whipping.
- Make sure the chocolate is completely cool but not solidfied before adding it to whipped aquafaba. Don’t pour it in all at once.
- Add a few tablespoons of chocolate at a time, slowly stirring and folding it into
- The mixture will deflate a little as the chocolate is added.
- Pour into serving cups and refrigerate for at least 3 hours. I prefer to let it set overnight for best results.aquafaba.
Aquafaba is the liquid from a can of chickpeas, not the liquid from just any can of beans. When making recipes that call for aquafaba use the liquid from chickpeas only!
It’s a starchy liquid that acts as a binder in vegan cooking. You can add it to baked goods as an egg replacement, but it also whips up into a fluffy light foam much the same way egg whites do.
This makes it a super handy ingredient to use to create meringues and of course a chocolate mousse!
Adding sugar or cream of tartar helps aquafaba hold its form, making it less likely to deflate. I used a tablespoon of sugar in this recipe to help the aquafaba hold its structure.
Fewer calories and Fat-Since this chocolate mousse doesn’t use eggs or cream the calories and fat are dramatically reduced.
Natural Chocolate-When making this chocolate mousse buy organic fair trade dairy-free chocolate. This ensures that it doesn’t have added ingredients. I like to use Enjoy Life Semi-Sweet Chocolate Chips.
1. Sprinkle with chocolate shavings and fresh raspberries.
2. Top with crushed nuts such as peanuts, hazelnuts, or pistachios.
3. Sprinkle with pomegranate seeds.
4. Serve with fresh strawberries.
5. Top with coconut whipped cream.
It will keep refrigerated for up to 3 days. Be sure to cover it with plastic wrap to keep it from absorbing the smells and flavors of the other foods in the refrigerator.
More Vegan Valentine’s Day Desserts!
Aquafaba Mousse with Cocoa Powder
- ⅔ cup aquafaba or liquid from one 15 oz can of chickpeas give or take a few tablespoons
- 100 grams semi-sweet dairy free chocolate chips or chopped chocolate
- 1 tablespoon dairy free milk optional
- 1 tablespoon cocoa powder sifted
- 1 tbsp organic cane sugar or coconut sugar
- Using the double boiler method, bring an inch or two of water to a boil. Reduce heat, and place glass bowl with 100 grams of dairy free chocolate chips or dairy free chopped chocolate. Allow chocolate to melt, stirring occasionally. When melted remove from double boiler and allow to cool. Optional: You can add 1 tablespoon of dairy milk chocolate to help it melt smoothly.
- Take aquafaba out of the refrigerator. Using the whisk attachment on a hand or stand mixer whip aquafaba until stiff peaks form. Slowly add 1 tablespoon of organic can sugar or coconut sugar. Aquafaba is whipped to stiff peaks when you can invert the bowl.
- While whipping slowly add sifted cocoa powder to foam.
- Add melted chocolate. Be sure chocolate is completely cooled at room temperature. If you add the chocolate while it is still warm it will solidify when it is mixed with the foam causing grainy mousse. Slowly add the chocolate a bit at a time until is is well combined. The foam will deflate as you add the chocolate. This is normal.
- Pour into 4 serving cups.
- Refrigerate for at least 3 hours or overnight for best results.
- Top with chocolate shavings and a few fresh raspberries.
- Add 1 tablespoon of sugar or 1 tablespoon of cream of tarter to help the aquafaba hold its shape.
- Melt chocolate using double boiler method or microwave in 30 second increments.
- Chill bowl and aquafaba for at least 10 minutes before whipping
- You’ll know the aquafaba has come to stiff peaks when you can turn the bowl upside down without anything falling out!
- Sift cocoa and slowly add it to the aquafaba while it’s whipping.
- Make sure chocolate is at room temperature before adding it to whipped the aquafaba.
- The mixture will deflate as chocolate is added. Add a few tablespoons of chocolate at a time, slowly stirring and folding it into aquafaba.
- Refrigerate for 3 hours or overnight before serving.
- Keep in the refrigerator covered with plastic wrap for up to 3 days.