Vegan dark chocolate mousse. Did you know such a thing existed? Most vegan mousse recipes make use of avocado, but there are no avocados to be found here. Just 3 ingredients and you can achieve the most chocolatey, decadent, yet fluffy mousse you’ve ever had. How, you may ask? The magic powers of aquafaba. I’ve spoken at length about this ingredient. I use it in almost all my cookie recipes, I use it to bind meatballs and fritters, I use it to make mayonnaise, and now mousse. Magical mousse. If you haven’t gotten on board with aquafaba yet, you’ll definitely want to now. Let’s make this mousse!
The first step to this mousse is to melt the chocolate. I chose to melt mine with coconut oil because I find it makes it a little runnier and helps prevent the chocolate from seizing and becoming grainy, but it is absolutely not necessary if you are an expert when it comes to chocolate. I find the microwave to be the most efficient way to melt chocolate, but you are most welcome to use the double boiler technique instead. We melt the chocolate first to give it some time to cool to room temperature before we add it to our aquafaba, otherwise we run the risk of it becoming gritty.
Next, we whip the aquafaba. It reacts in much the same way as egg whites, creating stiff peaks that do not budge, even when the bowl is upended. I have a not-so-great hand mixer with a whisk attachment and it took me about 15 minutes to achieve stiff peaks, so be patient. If you have a stand mixer, this will take you less time and you’re so lucky. At this stage we also add the maple syrup for sweetness and optional cream of tartar to help stabilize the aquafaba whip.
Once the aquafaba has reached stiff peaks, we fold in the room-temperature melted chocolate until it’s fully incorporated into the mousse. Things might deflate a little here with the addition of fat from the chocolate, but you shouldn’t be left with a liquid mess; the mousse should still be quite mousse-like. We then spoon it into awaiting glasses/cups/jars and let it chill in the refrigerator for at least an hour before digging in.
I chose to top my vegan mousse with whipped coconut cream and freeze-dried strawberries, but you can definitely get creative with your toppings, or choose to forego them altogether. I’d recommend fresh berries, flaked sea salt, or cacao nibs for some crunch. But really, the possibilities are endless!
If you make this vegan dark chocolate mousse I can almost guarantee you will be impressed with the results. It’s the perfect dessert to make for a special occasion, to wow your guests, or to round off an indulgent meal. I really hope you’ll give this recipe a try! Drop me a line in the comments to let me know what you think, and don’t forget to leave a rating! You can also tag your creations on Instagram with #whoneedssalad. Happy cooking!
- 150g vegan dark chocolate
- ¼ tsp coconut oil (optional)
- 2 cups aquafaba
- ¼ cup maple syrup
- ½ tsp cream of tartar (optional)
- whipped coconut cream to garnish (optional)
- freeze-dried strawberries to garnish (optional)
- Place the dark chocolate and coconut oil, if using, into a microwave-safe bowl and microwave until chocolate is completely melted. Set aside to cool while you whip the aquafaba.
- Pour the aquafaba, maple syrup, and cream of tartar, if using, into a large mixing bowl and whip on high speed using an electric whisk until the liquid forms stiff peaks. I used a hand-held electric whisk and this took about 15 minutes, but it should take less time if you own a stand mixer. The mixture has reached stiff peaks when the aquafaba is light and fluffy and does not move at all, even if the bowl is turned upside down.
- Use a rubber spatula to fold the melted chocolate into the whipped aquafaba. The chocolate should not be warm to the touch and should have cooled to room temperature before you fold it in, otherwise you run the risk of the chocolate seizing and becoming grainy.
- Spoon the mousse into 4 separate glasses and place in the refrigerator to chill for at least 1 hour. Serve with whipped coconut cream and freeze-dried strawberries, if desired.