This healthy, decadent, vegan aquafaba mousse with cocoa powder is 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 chocolate mousse!
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 used to make this dessert, he was skeptical to say the least. One bite in, and he was sold! The kids loved it too!
It’s easier than you think, and no residual chickpea flavor exists. The aqaufaba acts as an egg white substitute. The technique is like making a regular chocolate mousse; the flavor is spot on!
❓What is aquafaba?
Aquafaba is the liquid from a can of chickpeas. Its consistency is similar to egg whites, so it can be used as an egg replacer in vegan recipes. Aquafaba can be whipped into stiff peaks like egg whites and used in meringues, mousses, and even vegan mayonnaise.
💗 Why This Is The Best Aquafaba Chocolate Mousse
Simple Ingredients: This recipe only requires five ingredients—most of which you probably have in your pantry. When you have a chocolate craving, you can easily make this special occasion dessert on a weekday and feel like you’ve gone to a five-star restaurant.
Egg-Free and Dairy-Free: The key ingredients of chocolate mousse that give it that thick and creamy texture are egg whites and heavy cream. But this recipe doesn’t use either! The aquafaba whips up to create a light meringue that adds little pockets of air into the mousse, while the plant milk creates a luxurious and creamy texture.
Dark Chocolate Flavor: This chocolate mousse has a deep dark chocolate flavor. It’s not cloyingly sweet.
🥣 Ingredients and Notes
Aquafaba: When whipped, aquafaba adds light fluffiness to chocolate mousse.
Vegan Chocolate Chips: You will melt the chocolate to create this creamy dessert.
Plant-Based Milk: I recommend soy milk or almond milk.
Organic Sugar: This adds more sweetness, so if you don’t like sweet desserts, feel free to leave it out.
Cocoa Powder: Cocoa powder adds a deep dark chocolate flavor.
🥄 How To Whip Aquafaba
- Using a metal strainer, drain the liquid from a can of chickpeas into a bowl. Reserve the chickpeas for another recipe.
- Transfer the aquafaba and bowl to the refrigerator. Allow it to cool for 10-15 minutes. This helps it whip more quickly and hold its structure.
- 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: To help the aquafaba hold its shape, add 1 tablespoon of sugar or 1 tablespoon of cream of tarter.
👩🏻🍳 How to Make Aquafaba Mousse with Cocoa Powder
- Drain the liquid from the chickpeas into a mixing bowl using a metal strainer. Reserve the chickpeas for another recipe. Transfer the liquid and bowl to the refrigerator for 10-15 minutes.
- 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 or chopped chocolate chips. Allow the chocolate to melt, stirring occasionally. When melted, remove it from the double boiler and allow it to cool completely but not solidify.
- 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.
- While whipping, slowly add the sifted cocoa powder to the foam.
- Fold the melted chocolate. Be sure the chocolate is completely cooled. Adding the chocolate while it is still warm will solidify when 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.
- Pour the mousse into 4 glasses.
- Refrigerate for at least 3 hours or overnight to set.
- When ready to eat, top with chocolate shavings and a few fresh raspberries. Enjoy!
📝 Expert Tips
- Melt chocolate using the double boiler method. Fill a saucepan with 2 inches of water. Fit a glass bowl on the 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 an optional tablespoon of dairy-free milk to the 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 stabilize the foam.
- Sift the cocoa powder before adding it to the aquafaba while it whips.
- Ensure the chocolate is completely cool but not solidified 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. For the best aquafaba, I prefer to let it set overnight.
❓ FAQS
Yes, you can whip aquafaba by hand, but it will require more effort and time. You’ll need a metal bowl, a whisk, and a bit of patience. Depending on the consistency you’re looking for and how vigorously you whisk, it will take 5 to 15 minutes or even longer.
Don’t pour that precious chickpea water down the drain when you open a can of chickpeas to use your favorite recipes! Save it for another recipe. Aquafaba can be stored in an airtight container in the refrigerator for up to 5-7 days. It’s best to use it within this timeframe for the best results in your recipes. Use it in this chocolate mousse recipe, or other chocolate desserts that require a light and fluffy finish.
Since this chocolate mousse doesn’t use eggs or cream, the calories and fat are dramatically reduced. It uses natural chocolate in the form of fair trade dairy-free chocolate chips and cocoa powder. When making this chocolate mousse, buy organic, fair-trade, dairy-free chocolate. This ensures that it doesn’t have added ingredients.
🍽 Serving Suggestions
- Sprinkle with chocolate shavings.
- Top with crushed nuts such as peanuts, hazelnuts, or pistachios.
- Sprinkle with pomegranate seeds.
- Serve with fresh berries like strawberries or raspberries.
- Top with coconut whipped cream.
🫙 Storage
Fridge: 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 Aquafaba Recipes!
🎥 Video
Recipe
Aquafaba Mousse with Cocoa Powder
Equipment
- Double Boiler or small saucepan
Ingredients
- 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
Instructions
- Drain liquid from chickpeas over mixing bowl using a metal strainer. Reserve chickpeas to use in another recipe. Transfer liquid and bowl to the refrigerator for 10-15 minutes.
- 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.
Notes
- 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.
Rachel Holmes
Thank you for this simple and delicious recipe! Love that it is vegan and uses the aquafaba from my chickpea dishes
Anita
Gasp! I always throw away those liquid from canned chickpeas! I need to turn them into lovely dessert like this from now on. 🙂
Adriana
The use of the aquafaba is brilliant, perfect little dessert and so elegant. Perfect for Valentine’s Day coming up!
Veena Azmanov
My first attempt to trying Aquafaba. Sounds interesting and this Dessert looks super delicious.
Krissy Allori
Who knew that the juice from chickpeas would make something so so good. Thank you so much for this great idea!
Beth
WOW! I had no idea how easy it was to whip aquafaba, so great! My family will go crazy for this!