Love is in the air here…uh, I mean sunshine, liquid sunshine 😉 and lots of it!!! But I’m not going to let all this premature rain dampen my spirits!! One of my favorite holidays is coming up. Yeah, I like Valentines. I know it’s sappy and over-commercialized but we don’t have to let it be so superficial! And it doesn’t have to be just about couples! I like to think that it is a great day to show and share love and good will with all those you meet! Ok, Valentines rant over. But speaking of love….you are going to be smitten with this Vegan Chocolate Mousse – because you just won’t be able to help it! 😉 Fluffy, sweet, light, chocolatey…and you can feel guilt-free about this crush because it’s REFINED sugar FREE! (It’s also, gluten/dairy/soy/nut free too!) Yipppeee! I mean with all the illness bouncing around out there, we all need a decadent dessert that we can feel good about eating and feeding our families, right???
There are five ingredients in our Vegan Chocolate Mousse and although the assembly is super simple, there are a few things to pay attention to so that it’ll turn out perfect your very first time… (I’ve also made a quick video tutorial you can watch below, just before the recipe.).
The first and most important ingredient is Aquafaba! Yeah, that’s really a word, and it refers to the juice that results when garbanzos (also known as chickpeas) are cooked or canned. The wonderful thing about Aquafaba is that it whips up like egg-whites and can be used because of this in many awesome ways!! Enter Vegan Chocolate Mousse! Although you can cook chickpeas yourself, the results with home-made garbanzo juice vary widely so it’s widely recommend just to use the juice from a store-bought can of garbanzos. Be careful to buy garbanzos with only salt, water, and garbanzos as the ingredients: if you find salt-free, that’s even better. There is one tool that you will need to whip this aquafaba tho – an electric beater! If you have a stand-mixer with beaters, I’m told that works well, but I just used an electric hand beater like this one from Amazon, and it works great.
Because mousse should also be creamy and not just fluffy, we are also going to use Coconut Cream. You can find cans of coconut cream at Trader Joe’s, Sprouts, on Amazon and elsewhere. If you don’t have access to coconut cream, you can just use a couple cans of full-fat good quality coconut milk. You just very carefully (don’t shake ’em up!) chill the cans of coconut milk overnight and only use the hard cream at the top. The left-over liquidy part can be used later in smoothies or something, but it would ruin your mousse so don’t use that part for this recipe! Coconut cream also makes easy and tasty whip cream as shown in my post here: Vanilla-Agave Whipped Cream.
A trifecta (ooh that sounds fancy, right?) of cocoa powder, Agave, and Vanilla get combined together and these ingredients are what give this recipe flavor and sweetness. I wouldn’t use an ultra-bitter cocoa powder, but most standard powders seem to work just fine. If you wish to replace the Agave with organic sugar, that should totally work, I’m just trying to stay away from refined sugar right now in order to avoid zapping my family’s immune systems! Here is a link to the cocoa powder I used.
I’ve had so much fun with this Chocolate Mousse and my family has made absolutely no complaints about the testing process!! 😉 Yeah, that’s the understatement of the year! They are in LOVE with this stuff and wish that I’d make it everyday!! Good thing valentines is coming up! I might just make a double batch….Happy love day everyone!!!
You can message me with any questions/comments below or on instagram @thevegnblueberry or on Facebook @veganblueberry
Vegan Chocolate Mousse (with Aquafaba)
A Delightful Chocolate Mousse that is Fluffy, Creamy, and refined Sugar-free!
- 3/4 C. Aquafaba Juice of 1 15 oz. Can Garbanzos
- 1 14oz. Can Coconut Cream or two Cans high quality full fat coconut milk separated (see notes in blog post)
- 4 tsp. Vanilla Extract
- 4 Tbsp. Cocoa Powder
- 1/2 C. Agave Nectar
- Start by placing a can of garbanzos, and a can of coconut whip cream (see notes in blog post if unable to obtain coconut cream and using canned coconut milk instead) in the refrigerator for 6+ hours or overnight. I usually just keep at stock of these items in my fridge!
- After chilled, strain the juice from the can of garbanzos (about 3/4 cup) to remove any garbanzo skin or chunks. Place in med sized bowl and begin to whip with electric beaters. This process takes some time, so be patient and don’t give up! I actually only have a single electric beater and that works just fine, but you’ll need to whip it for probably 6-8 minutes. Watch it carefully once it starts to turn white and fluffy. Once you notice nice peaks forming, stop whipping! You actually can over-whip aquafaba and cause it to become liquidy again. Place this bowl in the fridge while preparing other items.
- Combine Agave, Vanilla Extract, and Cocoa powder in a bowl together until cocoa powder is completely dissolved. You can whip this or simply use a fork. Basically, you don’t want any cocoa powder chunks because that would taste bitter! Aack! Once this is ready, set aside.
- Take your can of coconut cream and spoon it’s contents into a medium sized bowl. Using your same beaters, whip the coconut cream for just a few seconds or until starts to smooth out. Then add the cocoa mixture and whip for 30 seconds to 1 minute or until well mixed and smooth!
- Now comes the slightly tricky part! You want to combine the aqufaba with the coconut cream mixture but you want to mix as little as possible in order to prevent deflating the airiness of the aquafaba. You can either carefully fold them together with a spatula or quickly whip them together with your electric beaters. Just try not to overmix! The more airiness you can retain, the fluffier your mousse will be!
- At this point, the mixture will be a bit runny. That’s no problem! It will set up beautifully in the fridge. I like to pour the mousse into individual serving sizes using stemware or some other pretty glass or ramekin. Place in your refrigerator to chill 6+ hours or overnight, and serve cold with a garnish of fresh raspberries, dried coconut shreds, and maybe a dairy-free chocolate chip or two!! So delish!!
If you missed the video tutorial above maybe take a minute to watch it! It puts all the words into action!
Makes about 3 cups total.
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