Light but also rich and creamy, you won’t find a better chocolatey dessert than this decadent Vegan Chocolate Mousse. Easy to make with only 5 ingredients!
Anyone can make Vegan Chocolate Mousse! A chocolate lovers’ dream, this lighter-than-air dessert is made in only a few easy steps using a handful of ingredients. If you want another popular chocolate recipe, go make The Best Vegan Chocolate Cake.
My vegan chocolate mousse recipe is made by whipping aquafaba and cream of tartar together before melted dark chocolate is carefully added. The end result is a light, airy, and silky chocolate dessert that pairs so nicely with vegan whipped cream on top. Similar to my Chocolate Cheesecake and Hot Chocolate, every bite of this easy mousse is smooth and rich with dark chocolate.
This is why you should make vegan mousse for every special occasion:
- It’s perfectly balanced and not too sweet
- Guaranteed to satisfy every chocolate lover
- All you need are 5 simple ingredients
- You don’t need to turn on the oven, so perfect for summer!
- It’s freezer friendly!
What is chocolate mousse?
Traditional chocolate mousse is a French dessert made with chocolate, egg whites, and cream. Incorporating lots of air into the mix is what separates mousse from pudding and provides the classic light and airy texture. While vegan mousse can be made with several replacements, aquafaba (canned chickpea water) is the way to go when you want it to be as airy as possible. Don’t worry, you can’t taste it!
Because there are so few ingredients, I recommend using a high quality dark chocolate so the flavors can stand out. I loved the results I got from using Theo brand 70% dark chocolate bars.
How to make chocolate mousse with aquafaba
Begin by melting the dark chocolate or chocolate chips in the microwave in 30 second intervals. Set it aside to cool completely.
In a large bowl, combine the aquafaba and cream of tartar. Beat them together until stiff peaks form. Slowly add in the sugar and vanilla. It’s ready when the mixture is very fluffy and has stiff peaks.
Use a spatula to carefully fold in the melted, cooled chocolate. Gently fold the creamy aquafaba mixture around the chocolate until it’s incorporated fully (without over mixing). It should feel light as air, have a light chocolate color, and no white streaks left.
Divide the mousse into four portions. Enjoy it right away or chill in the fridge (it will keep in the refrigerator for 3-4 days.)
This delicate dessert is best served in small ramekins or dessert glasses with simple decorations. You can add a dollop of vegan whipped cream or coconut whip on top along with chocolate shavings or chocolate chips. To make your own shavings, use a vegetable peeler to shave thin strips from a chocolate bar.
To dress it up even more, feel free to add coconut shavings, freeze-dried berries, edible flowers, or sprinkles to the mousse.
- To make it without cream of tartar – Simply leave it out of the recipe. I find it helps to stabilize the aquafaba and forms the stiff peaks sooner.
- For a less sweet mousse – Omit the sugar entirely or replace it with coconut sugar.
- Unsweetened chocolate – Add some extra sugar if you’re making the mousse with dark chocolate with a higher cacao percentage than 70%.
Can you freeze chocolate mousse?
You can! To freeze, place the vegan chocolate mousse in an airtight container and freeze for up to 2 months.
Don’t heat it up when it’s time to eat. Leave it in the fridge to thaw completely, then dig in.
Want more chocolate vegan desserts?
Vegan Chocolate Mousse
- Break the chocolate bars into small pieces (or use chocolate chips) and melt in a microwave in 30 second intervals, stirring after each time, until melted. It took me 1 1/2 minutes. Set aside to cool completely. If the chocolate is still warm when you add it to the aquafaba, it will seize and become very grainy.
- Drain the aquafaba from a can of chickpeas, measure 3/4 cup and add to a large bowl. Add the cream of tartar and beat for about 5 minutes, until stiff peaks form. I use my stand mixer with whisk attachment. Slowly add in the sugar (more or less to desired sweetness, I like 1/2 cup) and vanilla and continue to beat for another few minutes. It should be very fluffy and have very stiff peaks by this point.
- Carefully and gently fold the melted, cooled chocolate into the aquafaba mixture, using a spatula in a circular motion until it's incorporated well. Don't over mix – we are just incorporating the two, not roughly mixing as you don't want to lose all the lightness of the aquafaba mixture, this is what makes the mousse light. Continue mixing until there are no white streaks left, and it's a light chocolate color.
- Divide the mixture into 4 small ramekins or little dessert glasses. You can enjoy it right away, or chill in the refrigerator until ready to serve. It will keep for about 3 days in the refrigerator.
- Top with vegan whipped cream, if desired, and chocolate shavings or mini chocolate chips. Enjoy!
- The mousse will keep in the refrigerator for 3-4 days, and can also be frozen.
- I used Theo chocolate bars (70%), but you can use any quality chocolate that is vegan friendly. Use something that tastes good because your mousse will get nearly all it’s flavor from the chocolate you use.
- This can be made without the cream of tartar, but it helps stabilize the aquafaba and makes it have stiff peaks sooner.
- Leave out the sugar for a less sweet mousse, or add more if you are using unsweetened chocolate. Could use coconut sugar instead, if desired.