Best Ever Vegan Chocolate Mousse!

Blue bowl of mousse with some eaten!

Lol I'm literally still blown away. Have you heard of aquafaba? It is my all-time favourite thing right now!!!! Up until 3 hours ago I did not realise there was a vegan substitute SUPERIOR (yes that's right) to egg whites. Aquafaba is incredibly stable. A lovely ingredient to deal with! :)

Please ensure all equipment is grease free prior to making your mousse.

  • 2 x 400 g cans salt-free chickpeas
  • 1/4 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
  • 1/3 cup coconut sugar
  • 170 g 85% dark chocolate pieces
6 - 8
  1. Step 1

    Place chickpea cans in the fridge for at least 4 hours prior to making mousse.

  2. Step 2

    Slowly melt chocolate over a bowl of boiling water. Let melted chocolate cool to room temperature.

  3. Step 3

    Strain chickpea water into Thermomix bowl. Allow all the liquid to drain. Rinse and store chickpeas in the fridge for another recipe!

  4. Step 4

    Add apple cider vinegar, vanilla extract and 1/2 tablespoon of sugar.

  5. Step 5

    Insert butterfly. Whip 4-5 mins/speed 3.5. The mixture should have quadrupled in size and formed soft peaks (the mix should be very stiff). Mine was touching the Thermomix lid :)!

  6. Step 6

    With blades running speed 3.5 add the remaining sugar. Adjust sweetness to your liking :)

  7. Step 7

    Scoop out 1/4 of the beaten aquafaba mix and slowly fold into your cooled melted chocolate.

  8. Step 8

    With blades running speed 3 slowly add the chocolate mix. Don't worry about the mix dropping in volume. It will still turn out light and fluffy!

  9. Step 9

    Pour mixture into bowls or glasses. Refrigerate for at least 3 hours prior to serving. Enjoy your delicious (aquafaba-based) vegan mousse!