Aquafaba Chocolate Mousse, A Rich Treat Without the Guilt
I’ll be honest—when I first heard about aquafaba, I was skeptical. The liquid from a can of chickpeas? For dessert? But once I tried making chocolate mousse with it, I was hooked. Not only is this Aquafaba Chocolate Mousse smooth and decadent, it’s also light, dairy-free, and surprisingly easy to make. It quickly became a favorite in our home, especially when I want something rich without the heaviness of cream or eggs. I also prepare it when I have guests coming over for lunch or dinner.
If you’re craving something chocolatey that fits into a clean-eating or plant-based lifestyle, you’re going to love this.
Why You’ll Love This Aquafaba Chocolate Mousse
This Aquafaba Chocolate Mousse is the ultimate combination of flavor, simplicity, and health-conscious indulgence.
First, it’s vegan and egg-free, which makes it perfect for those with allergies or food sensitivities. Second, it tastes just like a traditional chocolate mousse—airy, smooth, and deeply chocolaty.
There’s no baking involved, and the prep takes just 15 minutes. With a quick chill in the fridge, it’s ready to impress. Whether you’re hosting friends or treating yourself on a quiet night, this dessert delivers both elegance and ease.
Health Benefits of Aquafaba Chocolate Mousse
Aquafaba Chocolate Mousse isn’t just a treat—it’s a nourishing option compared to traditional mousse.
Aquafaba, the liquid from cooked chickpeas, is naturally low in calories and high in plant-based protein. When whipped, it mimics egg whites but without cholesterol.
Dark chocolate, especially 70% and above, contains antioxidants called flavonoids. These can support heart health and reduce inflammation. When sweetened with coconut sugar or maple syrup, this dessert stays low on the glycemic index.
It’s a satisfying way to enjoy dessert without compromising your health goals.
Ingredients and Nutrient Highlights
Each element in this Aquafaba Chocolate Mousse serves a purpose—both for texture and nutrition.
Aquafaba (2/3 cup / 150 ml): This magical liquid replaces egg whites. It’s low-calorie, high in saponins, and whips beautifully when combined with cream of tartar or lemon juice.
Dark chocolate (5.3 oz / 150 g): Rich in magnesium, iron, and polyphenols. Choose a 70% or higher cocoa content for antioxidant power.
Coconut sugar (2–3 tbsp): A more natural sweetener with minerals like potassium and zinc. You can also use maple syrup if preferred.
Cream of tartar (1/4 tsp) or lemon juice (1 tsp): Helps the aquafaba whip to stiff peaks and stay stable.
Vanilla extract (optional): Enhances the chocolate flavor and adds a warm undertone.
Together, these ingredients create a dessert that’s not only satisfying, but also nutrient-aware.
Serving Suggestions for Aquafaba Chocolate Mousse
You can enjoy Aquafaba Chocolate Mousse in many delicious ways.
Serve it plain for a minimalist, elegant dessert. Or dress it up with fresh raspberries, sliced strawberries, or a sprinkle of shaved dark chocolate. A spoonful of coconut whipped cream makes it even more indulgent.
For a party, you can pipe it into mini glasses or jars and top each one with a mint leaf for a pretty presentation. Want a crunch? A sprinkle of crushed tigernut cookies or toasted coconut flakes adds texture.
Storage Instructions
Aquafaba Chocolate Mousse stores beautifully.
Cover and refrigerate it for up to 3 days. The mousse may firm up slightly more over time, but the texture will stay light and airy.
Avoid freezing it, as this can cause the structure to break down when thawed. Always store it in a covered glass or ceramic container to prevent it from absorbing any fridge odors.
Optional Add-Ins or Variations
You can customize this Aquafaba Chocolate Mousse to suit your taste.
Add a pinch of cinnamon or cardamom for a warming spice twist.
Stir in 1–2 tsp of instant coffee or espresso powder to enhance the chocolate’s depth.
Fold in zest of one orange for a citrusy flavor.
Mix in chopped AIP-friendly cookies or coconut chips for crunch (only if you’re not strict AIP).
If you like your mousse on the sweeter side, simply increase the coconut sugar or maple syrup by a tablespoon.
Try This Aquafaba Chocolate Mousse Today
If you’ve never tried aquafaba in dessert before, this is your sign. Aquafaba Chocolate Mousse is light, satisfying, and shockingly easy to make. It’s the perfect recipe for anyone looking to enjoy a classic treat in a modern, allergen-friendly way.
Give it a try, and let me know how it turns out in the comments! If you love it, share it with a friend or save it to your dessert board for later.
You might also like the following dessert recipes:
AQUAFABA CHOCOLATE MOUSSE
Course: DessertCuisine: AmericanDifficulty: Easy4
servings14
minutes1
minute190
kcal2
hours10
g2
g20
gLight and airy Aquafaba Chocolate Mousse is a vegan, dairy-free, AIP-friendly dessert. Made with whipped aquafaba, dark chocolate, and coconut sugar, it’s anti-inflammatory and refined sugar-free. Perfect for clean eating and special diets.
Ingredients
5.3 oz (150 g) dark chocolate (70% cocoa or higher, dairy-free)
2/3 cup (150 ml) aquafaba (liquid from canned chickpeas, unsalted)
1/4 tsp cream of tartar (or 1 tsp lemon juice or apple cider vinegar)
2–3 tbsp coconut sugar (or maple syrup, to taste — optional)
1 tsp vanilla extract (optional)
Directions
- Break the chocolate into small pieces and melt gently using a double boiler or in the microwave (short 20-second intervals, stirring in between). Once melted, set aside to cool slightly warm but not hot.
- Pour the aquafaba into a clean, grease-free mixing bowl. Add cream of tartar (1/4 tsp) or lemon juice (1 tsp) to help stabilize the foam.
- Using an electric hand or stand mixer, whip on high speed for about 8–10 minutes, until stiff peaks form (like whipped egg whites).
- Once soft peaks form, begin adding 2–3 tbsp coconut sugar (or maple syrup), a little at a time. Continue whipping until stiff peaks return. Stir in vanilla extract if using.
- Gently fold the cooled, melted chocolate into the whipped aquafaba using a spatula. Do this slowly in batches to preserve the fluffiness. The mixture will deflate slightly—this is normal.
- Spoon the mousse into serving glasses or bowls. Cover and refrigerate for at least 2 hours, or until firm.
- Top it with shaved chocolate, berries or coconut whipped cream and serve.
Notes
- Use aquafaba from a can of chickpeas (unsalted preferred) for best whipping results.
- Adding cream of tartar or lemon juice helps stabilize the aquafaba and achieve stiff peaks.
- Choose dark chocolate with at least 70% cocoa for richer flavor and more antioxidants.
- Sweeten with coconut sugar or maple syrup to keep it refined sugar-free and AIP-friendly.
- Make sure the melted chocolate is cooled slightly before folding into the aquafaba to avoid deflating the mousse.
- Chill the mousse for at least 2 hours for best texture.
- Store leftovers covered in the fridge for up to 3 days.
- For variations, try adding a pinch of cinnamon, espresso powder, or orange zest.
