This healthy Aquafaba Chocolate Mousse recipe is decadent, creamy and so easy to make. This light and airy vegan chocolate mousse is made with aquafaba (chickpea liquid) but you wouldn’t know it!
If you are looking for a chocolate dessert but also trying to be healthier, you have come to the right place. You can have your cake (well, mousse) and eat it too! This light and airy mousse is made with just 4 simple ingredients that are pantry staples. The end result is an indulgent vegan chocolate mousse that has a rich chocolate flavor yet is considerably healthier than a traditional chocolate mousse.
This vegan mousse uses dark chocolate and aquafaba as its base. If you are not sure what aquafaba is, it’s the thick watery substance that is hanging out with your chickpeas in that can. While you may be tempted to just drain your can of chickpeas and let that liquid wash away down the drain, don’t! You can make wonderful things with it, the best one being this mousse! Just make sure you use sodium-free chickpeas to avoid a salty taste.
Another reason you can feel good about this recipe? This healthy vegan chocolate mousse recipe is also made without refined sugar, using just a few tablespoons of maple syrup to sweeten the mousse instead of granulated sugar or even coconut sugar.
Why we love this Healthy Aquafaba Chocolate Mousse
- It’s delicious! This chocolate mousse is rich in dark chocolate flavor and has a creamy texture.
- Aquafaba-based mousses are easy to make and a great use of the liquid from a can of chickpeas. The whipped aquafaba base for this mousse is easily done with a stand mixer or hand mixer too!
- This recipe is vegan, and so it is dairy-free. It is also gluten-free. That makes it a great option to serve on special occasions or at a dinner party if you are serving to guests with dietary restrictions.
- The ingredients for this vegan dessert recipe are considerably healthier than traditional chocolate mousse recipes.
- There is no baking required for this chocolate dessert.
Ingredients in this Healthy Vegan Chocolate Mousse
- Aquafaba: You will need the liquid from about 2 cans of no salt-chickpeas. Aquafaba essentially acts like egg whites would in a traditional mousse. You can whip it with an electric mixer and it will eventually turn into a meringue-like consistency and form stiff peaks.
- Maple syrup: I use just a few tablespoons of maple syrup to reduce the refined sugar in this recipe. If you wish to, however, you can substitute regular granulated sugar or coconut sugar. The amount of sweetener in this recipe produces a rich, chocolatey mousse that is not very sweet. This can easily be adjusted by adding more maple syrup.
- Vanilla extract: Adds another layer of flavor.
- Vegan dark chocolate: Use a good quality dark chocolate bar that is chopped into smaller pieces or vegan chocolate chips. If you are using a large bar of chocolate, it should be chopped to ensure it melts quickly and evenly.
- Optional toppings: chocolate shavings or fresh berries.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make this chocolate mousse
- Whip the aquafaba to form stiff peaks. In the bowl of a stand mixer with the whisk attachment, add the aquafaba, maple syrup, and vanilla extract. Whip on high speed until it forms stiff peaks (about 10 minutes). Occasionally, stop to scrape down the sides of the bowl to ensure it is all whipped up. The aquafaba will triple in volume when it is done. [If you do not have a stand mixer, you can use a hand mixer and a large mixing bowl.]
- Melt the chocolate. Meanwhile, melt the dark chocolate using the double boiler method, being sure to stir until the chocolate is smooth. Alternatively, you can melt it in the microwave by heating it for 30 seconds and then continuing to stir and microwave in 20 second intervals until the chocolate has melted. Let the chocolate cool (but not harden).
- Mix in the melted dark chocolate. Add the melted chocolate to the stand mixer and continue to whisk until it is well combined, being careful not to mix any more than it is needed. The whipped aquafaba will deflate quite a bit but that is ok.
- Divide into ramekins. Spoon the aquafaba chocolate mousse into 4 ramekins or bowls. Set the chocolate mousse in the fridge for at least 3 hours.
- Optional: Top the aquafaba mousse with chocolate shavings or fresh berries before serving.
Tips for making a smooth Aquafaba Chocolate Mousse
While this light and creamy chocolate mousse isn’t hard to do, there are a few things to keep in mind to ensure a successful experience and prevent ending up with a grainy texture.
- Whip it good!
One of the key parts of a mousse is its light, airy texture. In order to achieve that, you have to whip that aquafaba until it forms stiff peaks. I use a stand mixer to do this but you can also use a hand mixer. I do not recommend doing it by hand as it takes about 10 minutes of whipping with a machine to get the right result! Whip it real good! You are essentially looking for a meringue-like consistency where you can tip the bowl and the whipped aquafaba stays put.
- Melt the chocolate using a double boiler method if you can.
While the microwave is easier to use to melt the chocolate, you run the risk of over heating the chocolate. That’s why I love the double boiler method. I can see the moment it has all melted over the gentle heat and I can remove it promptly. If you do opt for the microwave, make sure to stir the chocolate between intervals as the warmth will continue to melt the chocolate as you stir it and you may not have to heat it as much.
- Let the chocolate cool.
For the best results, once the chocolate is melted, let it cool. You don’t want it to solidify again but it shouldn’t be too warm. If the chocolate is too warm, the temperature shock between the chocolate and whipped aquafaba can cause it to seize and give you a grainy consistency. To avoid this, the ingredients should be at the same temperature.
- Whip the cooled chocolate in quickly.
I find when I try to stir the chocolate in by hand, it sometimes begins to seize up and make the texture grainy. When melted chocolate and water combine, chocolate tends to seize after all. In order to minimize this, I add the chocolate in while the stand mixer is whipping the aquafaba.
This delicious vegan chocolate mousse recipe can be stored in an airtight container or in small bowls covered with plastic wrap and stored in the fridge. I find they keep well for several days (if you can keep them around that long!)
I love whipping up this dessert whenever a chocolate craving hits but I want to a healthier treat. This sweet treat is a favorite of ours and I hope you enjoy this decadent healthy chocolate mousse too.
You may also like these other healthy vegan desserts:
Wondering what to do with those chickpeas?
Healthy Aquafaba Chocolate Mousse – Vegan
- 1 cup aquafaba (liquid from about 2 cans of no salt-chickpeas)
- 3 tablespoons maple syrup (You can add more if you like.)
- 1 teaspoon vanilla extract
- 1 cup vegan dark chocolate You can use a good quality dark chocolate bar that is chopped or chocolate chips
- chocolate shavings optional, to garnish
- fresh berries
- In the bowl of a stand mixer with the whisk attachment, add the aquafaba, maple syrup, and vanilla extract. Whip on high until it forms stiff peaks (about 10 minutes). Occasionally, stop to scrape down the sides of the bowl to ensure it is all whipped up. The aquafaba will triple in volume when it is done. [If you do not have a stand mixer, you can use a hand mixer and a large mixing bowl.]
- Meanwhile, melt the dark chocolate using the double boiler method, being sure to stir until the chocolate is smooth. Alternatively, you can melt it in the microwave by heating it for 30 seconds and then continuing to stir and microwave in 20 second intervals until the chocolate has melted. Let the chocolate cool (but not harden). [The melted chocolate and whipped aquafaba should be at similar temperatures to avoid seizing the chocolate and getting a grainy texture].
- Add the cooled melted chocolate to the stand mixer and continue to whisk until it is well combined, being careful not to mix any more than it is needed. The whipped aquafaba will deflate quite a bit but that is ok.
- Spoon the mousse into 4 ramekins or bowls. Set the chocolate mousse in the fridge for at least 3 hours.
- Optional: top the aquafaba mousse with chocolate shavings before serving.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.