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A glass of mousse on a dark background with a blue cloth and a scattering of chocolate shavings.

Vegan Chocolate Mousse

Vegan chocolate mousse - this rich aquafaba chocolate mousse is light, airy and perfectly decadent. It is easy to make and the perfect dessert for all occasions. Serves 4 generously or 6 sensibly.
Course Dessert
Cuisine vegan
Keyword mousse
Prep Time 30 minutes
Chilling Time: 4 hours
Servings 4 people
Author Domestic Gothess


  • 190 g (6 ¾ oz) dark chocolate (70% cocoa)* finely chopped
  • 120 g (½ cup) coconut cream**
  • 1 tsp vanilla extract
  • 120 ml (½ cup) reduced aquafaba (from 2 cans chickpeas)***
  • ¼ tsp cream of tartar
  • 3 Tbsp caster (superfine) sugar


  • Place the finely chopped chocolate, coconut cream and vanilla extract in a heatproof bowl set over a pan of gently simmering water. Don't let the base of the bowl touch the water.
  • Stir until almost all of the chocolate has melted then remove the bowl from the heat and continue to stir until melted and smooth. The ganache should be smooth and glossy, see tips in the post above if it goes oily or grainy.
  • Set the ganache aside to cool to room temperature.
  • While the gananche is cooling, place the aquafaba and cream of tartar in the bowl of a stand mixer fitted with a balloon whisk; or use a hand mixer with the double beater attachments.
  • Whisk the aquafaba on a high speed until it is frothy, add a spoonful of the sugar and whisk until well combined; repeat until you have added all of the sugar. Continue to whisk the aquafaba until it forms stiff peaks. This can take 10-15 minutes.
  • Make sure that the chocolate mixture has cooled to room temperature then add ¼ of the whipped aquafaba to the chocolate and stir gently with a spatula until almost combined.
  • Add the rest of the aquafaba in three more batches, folding it in very gently until it is uniformly combined. You don't want there to be any more streaks of chocolate or aquafaba, but don't keep mixing for too long, you don't want to deflate the mousse. (It will lose a bit of volume however and become slightly more runny - don't worry, this is normal).
  • Divide the mousse evenly between 4-6 glasses and place it in the fridge for at least 4 hours until set. (I leave mine overnight).


  • *Because this mousse has such a pure chocolate flavour it is important to use a good quality chocolate that tastes good. A poor quality chocolate will yield a subpar mousse. Just sayin.
  • **I use coconut cream from a carton but you can also use just the solid white part from a can of chilled full fat coconut milk.
  • ***While it is not strictly necessary to reduce the aquafaba I do find that it gives better, more consistent results and reaches stiff peaks more easily if it has been reduced rather than used straight from the can. See the post above for details on how to reduce aquafaba.