Decadence without the guilt! This Vegan Chocolate Mousse recipe combines the wonders of both Aquafaba and Coconut Cream to create an irresistible mousse that is rich, creamy, and fluffy!
Who can resist Vegan Chocolate Mousse? Certainly no one in my family!! It's 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!
Vegan chocolate mousse ingredients
There are only 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...
- 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!!
- 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 two cans of full-fat good quality coconut milk. Chill the cans of coconut milk overnight (don't shake 'em up!) and only use the hard cream at the top. The left-over liquidy part can be used later in smoothies, but it would ruin your mousse so don't use that part for this recipe!
- Cocoa Powder - I wouldn't use an ultra-bitter cocoa powder, but most standard powders seem to work just fine. Here is the Cocoa Powder I use.
- Agave Nectar - you can find this most anywhere now. I usually buy the Organic Blue Agave they sell at Costco.
- Vanilla Extract - you got this covered!
Related recipe: Vegan Mocha Mug Cake
Tools for Whipping:
There is one tool that you will need to whip this aquafaba though - 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.
Steps for making Vegan Chocolate Mousse:
Open your can of garbanzos and strain the juice (aquafaba) through a fine sieve. (Photo 1.)
Save your garbanzos aside for some other recipe and begin whipping the aquafaba with electric beaters.
It will being turning white almost immediately (Photo 2) but will take about 5-10 minutes of whipping to reach soft peaks (Photo 3). Place the whipped Aquafaba in the refrigerator while you prepare the remaining ingredients (Photo 4).
Take your can of chilled coconut cream and empty it's contents into a medium sized bowl (Photo 5, 6 & 7). Whip for just a minute or so until smooth and then add remaining ingredients, whipping until everything is well incorporated (Photo 8 & 9).
Now you want to add the Aquafaba to the chocolate coconut cream mixture, mixing either with a whisk or beaters until sufficiently mixed together. It'll thin out a bit at this point and maybe look a little bubbly, but that's ok! (Photos 10 & 11).
Pour into stemware or ramekins for serving and chill for several hours! (Photo 12). Enjoy!
Pro TIPs:
- Be careful to buy garbanzos with only salt, water, and garbanzos as the ingredients: if you find salt-free, that's even better.
- Although you can cook chickpeas yourself, the results with home-made garbanzo juice vary widely so I recommend just to use the juice from a store-bought can of garbanzos.
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!!
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Recipe
Vegan Chocolate Mousse (with Aquafaba)
Ingredients
- ¾ 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
- ½ C. Agave Nectar
Instructions
- 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.
- After chilled, strain the juice from the can of garbanzos (about ¾ cup) to remove any garbanzo skin or chunks. Place in med sized bowl and begin to whip with electric beaters. Whip for approx 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.)
- 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. Add the cocoa, Agave, and Vanilla Extract and whip until cocoa is dissolved and mixture is smooth.
- Carefully combine whipped aquafaba and coconut cream mixture. Whip together with beaters for just a few seconds. 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 a ramekin. Place in your refrigerator to chill 4+ hours or overnight, and serve cold with a garnish of berries!
Recipe video
Notes
- Be careful to buy garbanzos with only salt, water, and garbanzos as the ingredients: if you find salt-free, that's even better.
- Although you can cook chickpeas yourself, the results with home-made garbanzo juice vary widely so I recommend just to use the juice from a store-bought can of garbanzos.
- Makes about 3 cups total.
Nutrition
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Toni
I made this it was soooo sweet and did not set at all. I used the entire contents of a 14oz can of CREAM of coconut the top cream was hard and a liquid under it. Should I have not used the liquid as the notes for the coconut MILK ? I would like to try this again .
Rebecca
As long as you were using coconut cream (and it sounds like you were!) the little bit of liquid in the can should not be a problem. I'm guessing that perhaps there was just a bit of over-mixing when combining the aquafaba mixture and coconut creme mixture that could have caused it to deflate and not hold the air in for the 'mousse' effect. Feel free to adjust the agave, that won't affect the recipe at all! Hope that helps!
Dani Ladyka
Just made this and I can't wait to try it! How long will it keep in the fridge?
Rebecca
Lovely! Excited for you to try it! It'll keep up to five days, but separates a bit after 2-3 days. Have fun!
Lisa Topete
This is seriously the most delicious dessert I’ve made in a loooong time! Simple, too! Can’t wait for my hubby to try it tonight for Valentines Day! ❤️
Rebecca
Yeay!!! So glad you are enjoying it! Have a lovely evening!!
Alina Cipriana Niculaescu
That looks amazing and I'm sure it tastes even better than it looks!
Rebecca
Yes!! It's so yummy! Excited for you to try it!!