Light and Fluffy Vegan Chocolate Mousse

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Rich and chocolatey, this Light and Fluffy Vegan Chocolate Mousse is utterly addictive, uses only a few ingredients and is quick and easy to make. Creamy, dreamy, heavenly.

Elegant enough for a special dinner yet also easy enough to whip up for a family supper, this dessert will please the fussiest eater and is ideal for children and adults alike. You just need to remember to make it a few hours before you want to serve it, to give it time to firm up in the fridge.

What makes this vegan mousse so light and fluffy?

Next time you open a can of chickpeas, do not throw away the liquid from the tin – the aquafaba. I have no idea how it works, but this special liquid whips up just like egg whites and can be used in a range of recipes as a replacement. It makes fabulous meringues (recipe coming soon) and is a wonderful way of ensuring this mousse is light and fluffy.

Like egg whites, you need to make sure you use a completely clean and dry bowl and whisks, free from any grease or fat.

How to make Light and Fluffy Vegan Chocolate Mousse

Collect all your ingredients together:

• dark chocolate – at least 70% cocoa solids
• aquafaba – chickpea water
• lemon juice – this helps to stabilise the aquafaba
• caster sugar
• instant coffee powder – you cannot tase the coffee, it simply enhances the chocolate flavour
• vegan cream, softly whipped. I used Elmlea plant based cream
• fine salt

Options to decorate:

• finely grated chocolate
• swirl of whipped cream
• raspberries or strawberries and a mint leaf

How to make this delicious dessert:

1. Break up the chocolate and put in microwave safe jug or bowl and melt in the microwave. Be careful not to overheat – I start with 45 seconds, stir well, leave for 30 seconds and then continue in 10 – 15 second increments. When the chocolate is nearly melted, set aside for a couple of minutes until the chocolate is fully melted. Stir well and set aside to cool.
2. Tip the aquafaba and lemon juice into a mixing bowl and whip on medium speed until it starts to bubble.
3. Now turn the speed up to high and beat until the aquafaba is thick, creamy and forms peaks. This takes between 10 – 15 minutes. It is important to make sure the aquafaba has been whipped sufficiently; unlike egg whites, you cannot over-beat aquafaba, so don’t worry about this and keep whisking until it is ready. It does take a while, so use a freestanding mixer, if you have one.
4. Add the caster sugar whilst whisking and beat for a further 2 – 3 minutes.
5. Now quickly beat in the coffee and salt.
6. Tip the cream into a separate, clean mixing bowl and using clean whisks, beat until it forms soft peaks.
7. Remove ⅔ of the whipped aquafaba onto a separate bowl or plate.
8. Slowly drizzle the cooled chocolate onto the remaining ⅓ of the aquafaba whilst whisking. Beat until thoroughly mixed.
9. Remove the mixing bowl from the freestanding mixer (if using) and continue adding the remaining ingredients by hand. First, fold in around ⅓ of the remaining whipped aquafaba until nearly mixed in.
10. Next, gently fold in the whipped cream, being careful not to over-mix.
11. Finally, carefully fold in the remaining whipped aquafaba until smooth and mixed in.
12. Transfer to serving dishes, cover with cling film and refrigerate for a minimum of 4 hours, or overnight, before serving. This quantity makes 3 large or 4 smaller desserts. I made 3 large dessert because I’m greedy!
13. When you are ready to serve, decorate the tops of the mousse. I like to serve them simply, topped with finely grated chocolate. You could add a swirl of whipped cream or some raspberries or strawberries and a mint leaf – your choice.

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Made this recipe?

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