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chocolate mousse

Silky Chocolate Mousse

Indulge in a luxurious chocolate mousse, a dairy-free dessert that's both rich and airy. This vegan-friendly recipe transforms the liquid from canned chickpeas (aquafaba) into a silky smooth chocolate treat, topped with a luscious coconut cream. Perfect for dinner parties or as an impressive dessert for guests with dietary restrictions, this mousse combines the deep flavor of dark chocolate with the lightness of whipped aquafaba. Easy to make in a high-performance blender, this recipe offers a decadent experience in convenient portions, proving that plant-based desserts can be just as satisfying as traditional ones.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Desserts
Cuisine: French
Calories: 314
Ingredients Method Nutrition Notes

Ingredients
  

Mousse
  • 1 cup (175 g) dark chocolate, chopped into 1-inch pieces
  • 1 cup (240 ml) aquafaba (liquid from canned chickpeas)
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple syrup
Whipped Topping
  • 1 (13.5 oz) can coconut cream
  • 2 Tablespoons powdered sugar

Method
 

  1. Place the can of coconut cream in the freezer for 30 minutes.
  2. Melt the chocolate in a microwave-safe bowl, heat chocolate in 30-second intervals, stirring between each, until fully melted.
  3. Let chocolate cool until it's no longer hot but still liquid.
  4. Prepare the mousse by adding aquafaba to the blender.
  5. Blend on high speed for 3 minutes.
  6. Add vanilla extract and maple syrup.
  7. Blend on high speed for 2 more minutes.
  8. Refrigerate the whipped aquafaba while the chocolate cools.
  9. Once the chocolate has cooled, remove whipped aquafaba from the refrigerator.
  10. Blend on high speed for 1 minute.
  11. Gently fold the whipped aquafaba into the cooled chocolate mixture (do not blend).
  12. Pour into small serving glasses.
  13. Refrigerate for at least 30 minutes.
Prepare whipped topping:
  1. Add chilled coconut cream and powdered sugar to the blender.
  2. Blend on high speed for 30 seconds.
Serve:
  1. Top each mousse-filled glass with whipped coconut topping.

Nutrition

Calories: 314kcal

Notes

  • Best served the same day it's made.
  • Some frothing of aquafaba is normal and acceptable.
  • Folding, not stirring, maintains air bubbles for a light texture.
  • Shot glass servings are recommended due to the richness of the dessert.

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