Aquafaba Chocolate Mousse
on Jun 14, 2023, Updated Sep 03, 2025
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Vegan aquafaba chocolate mousse that’s so easy to make. You’ll need just 5 ingredients, no baking or cooking required and it’s completely egg-free and dairy-free!
Ingredients
Find the full list of ingredients in the recipe card below. This section briefly covers specific ingredients and any substitutions you can make.
- Aquafaba: You’ll need one 19 oz (540mL) can of chickpeas to produce the aquafaba.
- Chocolate Chips: You can use semi-sweet chocolate chips or for a less sweet mousse, dark chocolate chips.
- Coconut Oil: This helps thin the chocolate and prevent it from seizing. Any coconut oil works.
- Powdered Sugar: Lightly sweetens the whipped aquafaba and helps with structure. I don’t recommend substituting another sweetener (such as maple syrup) but you can omit this if needed.
- Lemon: Helps with stabilizing. You can use fresh lemon juice or carton lemon juice.
- Extras: You can add a tiny pinch of salt and dash of vanilla extract to help elevate the chocolate flavour.
Topping Ideas
Consider topping your mousse with:
- fresh berries like strawberries or raspberries
- whipped cream
- vanilla yogurt
- shaved chocolate
- a dusting of cocoa powder
- mint leaves
- caramel sauce
- crushed nuts like hazelnuts or pistachios
How to Make Aquafaba Mousse
- Melt the chocolate chips and coconut oil in the microwave in 30-second increments, gently stirring in between increments until all of the chocolate has melted. Set this aside to cool while you prepare the aquafaba.
- Open a can of chickpeas and drain over a bowl or measuring cup to collect the liquid (aquafaba). You should get 3/4 cup from a 19 oz can or you may need to open two cans if you’re using 15 oz cans.
- Using a stand mixer or electric hand mixer with the whisk attachment, whisk the aquafaba in a large bowl on high until stiff peaks form. This may take around 10 minutes. Unlike eggs, you can’t over whisk aquafaba, so don’t worry if it’s taking a while. Once stiff peaks have formed, add in the lemon juice and powdered sugar and continue whisking to evenly combine.
- Once the chocolate has cooled to room temperature, pour it into the bowl with the aquafaba and slowly fold together with a spatula until fully combined. Note: It’s important for the chocolate and aquafaba to be at the same temperature so as to prevent the chocolate from seizing.
- Once the chocolate is mixed in, transfer the mixture between 4 serving containers and chill in the fridge for at least 4 hours. You can cut down the chilling time to a minimum of an hour but the longer you wait, the firmer the mousse will be. You can even make it the day before serving and store overnight in the fridge.
Recipe FAQs
Does this taste like chickpeas?
No, this recipe does not taste like chickpeas.
How do you store aquafaba chocolate mousse?
The mousse will keep in the fridge in a sealed container for up to 5 days.
You can freeze aquafaba mousse in an airtight container for up to 2 months. Thaw it in the fridge before serving.
Expert Tips
- Avoid over heating the chocolate when melting. It should only need 2 30-second increments in the microwave. Once it’s mostly melted and the bowl is warmed, gently stir to melt in any remaining unmelted chocolate.
- For gentler heating, use a double boiler or bowl placed over a small pot of water that’s come to a boil then removed from the heat.
- The melted chocolate must be at similar temperatures before combining with the aquafaba.
More Recipes to Try!
Aquafaba Chocolate Mousse
Luscious aquafaba chocolate mousse that’s easy to make for a surprisingly decadent dessert.
Ingredients
- ¾ cup aquafaba, from 19 oz can of chickpeas, at room temperature, 180 mL
- ¾ cup semi-sweet chocolate chips, 113 g
- ½ tbsp coconut oil, 8 g
- 1 tsp lemon juice, 5 mL
- 2 tbsp powdered sugar (confectioner's sugar), 15 g
Instructions
- Melt the chocolate chips and coconut oil in the microwave in 30-second increments until completely melted, stirring in between increments. Set aside to cool.
- Open a 19 oz can of chickpeas and drain in a strain over a bowl or measuring cup to collect 3/4 of the liquid, or aquafaba.
- Using a stand or electric hand-held mixer with the whisk attachment, whisk the aquafaba in a large bowl on high until stiff peaks form. This may take up to 10 minutes depending on your mixer. It's ready when it will not slide off a spoon if flipped upside down. Unlike with eggs, you cannot over whisk aquafaba, so don't worry if it's taking a while.
- Once stiff peaks have formed, add in the lemon juice and powdered sugar. Continuing whisking until evenly combined.
- Once the chocolate has cooled to room temperature, slowly transfer to the large bowl with aquafaba. Whisk on low until fully combined. It’s important for the chocolate and aquafaba to be at the same temperature so as to prevent the chocolate from seizing.
- Once all of the chocolate has been whisked into the mousse, transfer the mousse to 4 serving containers and place in the fridge for at least 4 hours to set but preferably overnight.
- Serve your mousse as is or with shaved chocolate or a dusting of cocoa powder, whipped cream and fresh berries.
Video
Nutrition
Serving: 1serving, Calories: 240kcal, Carbohydrates: 31g, Protein: 3g, Fat: 13g, Fiber: 3g, Sugar: 27g
Like this recipe? Rate and comment below!
I’ve been wanting to try making an aquafaba mousse for years and always forget to keep it when I open a can of chick peas. I made this mousse twice in the last 2 weeks and it was a hit both times!!! So easy and so delicious. I’m trying to limit sugar in my diet so I omitted the powdered sugar and decreased the chocolate chips to 1/2 cup and it was still amazing! Thank you :-). I’m curious if you have used aquafaba for other things?
Hi! Glad you enjoyed it! I haven’t done that much else with aquafaba except use it in baking as an egg replacer or for oil-free granola. I’d like to experiment more but haven’t gotten around to it.
Wow! I’ve made vegan chocolate mousse before out of cashews and it wasn’t quite what I was looking for. But this, THIS recipe delivered! The only thing I changed was I added about 2 tbsp more of powdered sugar because I have a huge sweet tooth. Otherwise, followed the recipe to the T and let the mousse stand overnight. It was super smooth and airy the next day. Flavor is immaculate and I will be remaking this again!
That’s great! I’m so glad you enjoyed it. I have a sweet tooth too so I’m all for the bit of extra sugar haha.
I usually rehydrate chickpeas with my instant pot. Will the leftover liquid from that process act the same way as the liquid in the can? Thanks!! I never knew it would whip up like that! Mind Blown
Technically, yes, it should – any leftover cooking water should work. I haven’t tried it with the leftover liquid from making my own though so I can’t say for sure. It can’t hurt to try though!
I think your motto should run something like this: “I’m Deryn. I don’t always post recipes for desserts, but when I do, they’re delicious.” 😎
This one is easy and delicious! Using aquafaba always makes me feel so waste-conscious. Thanks for another yummy recipe the whole family can get behind. 👍🏻
Haha, I like that motto. Thanks!
I was when I found your recipe for AQUAFABA CHOCOLATE MOUSSE, until I saw that you use coconut oil. This ingredients has so much cholesterol, so makes this very unhealthy.
IS there any thing else I could use in place of it?
It helps prevent the chocolate from seizing and makes it smoother and a bit thinner but you can leave it out, though with 1/2 tbsp between 4 servings, the amount per serving is negligible. Thanks!
can this be made with hand held mixer using the regular mixing attachment. Id like to try making it but I dont have a whisk attachment.
Yes, that should be fine. Just keep mixing to get it as stiff as you can. Thanks, let me know!