Vegan chocolate mousse with aquafaba

Chocolate mousse is a quick and easy dessert to make. There are many variations: with whipped cream, mascarpone, just eggs... However, they are not suitable for all diets. This vegan version is ideal for people who are lactose intolerant, vegan or even allergic to eggs! I was blown away by the striking resemblance, both in texture and taste, with a classic chocolate mousse.


  • 100 g / 3,53 oz dark chocolate​
  • 150 ml / 5,07 fl oz aquafaba (the juice used to cook the chickpeas in tins)​
  • 1 tablespoon icing sugar​


​Place the aquafaba in a bowl and refrigerate for 10 minutes. Meanwhile, place the aquafaba in a saucepan and reduce by bringing to the boil. Remove from the heat as soon as the first small bubbles appear. Leave to cool.

​Beat the aquafaba with an electric whisk (the less powerful the whisk, the more difficult it will be to obtain stiff egg whites). Whisk the aquafaba for 5 minutes. Add the sugar a little at a time while continuing to beat until you have a thick, creamy mixture (it must not fall out when you turn the bowl over)..

​Melt the dark chocolate, broken into pieces, in a bain-marie. Gently fold the aquafaba into the melted chocolate using a spatula.

​Divide the mousse between glasses or ramekins.

​Place in the fridge for at least 1 hour before serving.

Vegan chocolate mousse with aquafaba
Capra Pyrenaica 8 June 2024
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Don't buy your own mochi : make your own !
Mochi is at the top of my list of favourites ! However, because they're often so expensive, I've chosen to make them myself. The advantage ? I'm in control of the ingredients, I can add what I want, and above all... it's much cheaper. So today I'm sharing with you my mochi recipe, which you can glaze to your heart's content !