3 ingredient vegan chocolate mousse

    4 hours 25 min

    This is a delicious and light vegan chocolate mousse that is simple to make with tinned chickpea liquid (known as aquafaba) instead of egg whites. Don't worry, it doesn't taste like chickpeas at all! Top chocolate mousse with chocolate chips, grated chocolate, raspberries, pistachios or whatever you like.

    6 people made this

    Serves: 4 

    • 200g vegan dark chocolate chips
    • 180ml chickpea water (aquafaba)
    • 1 tablespoon caster sugar

    Prep:20min  ›  Cook:5min  ›  Extra time:4hr chilling  ›  Ready in:4hr25min 

    1. Melt chocolate in top of a double boiler over simmering water, about 5 minutes (or see note below). Remove from heat and let cool.
    2. Beat chickpea water in a stand mixer on high speed until firm peaks form, 10 to 15 minutes. Add sugar gradually into the mixture while continuing to beat. Fold in cooled chocolate gently.
    3. Spoon mousse into small glass cups and chill in the fridge for at least 4 hours before serving.


    You can also melt the chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes total.

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