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 (BPA-free)
  • 1/4 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
  • Rice malt syrup
  • 180 g 70-85% dark chocolate pieces
6 - 8
  1. Step 1

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

  2. Step 2

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

  3. Step 3

    Strain chilled chickpea water into a clean bowl (or Thermomix). Allow all the liquid to drain. Rinse and store chickpeas in the fridge for another recipe!

  4. Step 4

    Add apple cider vinegar and vanilla extract.

  5. Step 5

    Using egg beaters (or a Thermomix butterfly), whip until the mixture forms soft peaks. Anywhere from 4 to 10 minutes. The mix should be quite stiff (not runny).

  6. Step 6

    With the beaters running, drizzle small amounts of rice malt syrup. Taste. Adjust the sweetness to your liking :)

  7. Step 7

    Beat again, this time slowly drizzle the melted chocolate into the mix. Don't be concerned about the volume dropping a little.

  8. Step 8

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

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