Aquafaba Chocolate Mousse

What is aquafaba?

Aquafaba is the liquid that remains after cooking or canning chickpeas or other legumes. It is a viscous, water-like substance that has a texture similar to egg whites.

The proteins and starches in aquafaba give it thickening and binding properties, making it a versatile ingredient for egg-free baking and cooking. In certain recipes, it can be used as a direct replacement for eggs, or alternative to other egg substitutes such as flax.

Aquafaba can also be whipped into a foam and used as a binder or leavening agent in various recipes, like in this chocolate mousse.

Aquafaba chocolate mousse is made by whipping aquafaba until stiff peaks form, much like egg whites, then combining it with melted chocolate.

Once chilled, aquafaba mousse has a smooth, velvety texture with just the right combination of fluffy and firmness for a delicious, dairy-free dessert.

Ingredients

The full list of ingredients with measurements is located in the recipe card at the end of the post.

• 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 but you can omit this if needed.
• Lemon: Helps with stabilizing. You can use fresh lemon juice or carton lemon juice.

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

Step-by-Step Instructions

Melt Chocolate and Coconut Oil

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.

Be careful not to over heat the chocolate or it may seize. If you’re worried, use a double boiler or place a heat-proof bowl over a small pot of water. Bring the water to a boil then turn off the heat and let the chocolate melt.

Set this aside to cool while you prepare the aquafaba.

Drain Chickpeas to Collect 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.

Whip Aquafaba Until Stiff

Using a stand or electric hand mixer with the whisk attachment, whisk the aquafaba in a large bowl on high until stiff peaks form.

When it’s ready, the aquafaba should not slide off a spoon if turned upside down. 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.

Mix in Melted Chocolate

Once the chocolate has cooled to room temperature, pour it into the bowl with the aquafaba and slowly whisk 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. 

Chill Until Firm

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

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.