Indulgent yet healthy, this vegan chocolate mousse will transform the way you think about desserts. It's rich, silky, and chocolatey—everything a mousse should be—while being entirely plant-based. Whether you’re a seasoned vegan or just exploring plant-powered treats, this recipe is a game-changer. Best of all, it uses an ingredient you might otherwise toss: aquafaba, also known as chickpea brine!
There was a time I would have scoffed at using the brine in a can of chickpeas. I have rinsed gallons of it down the drain! But something revolutionary happened a few years ago, where everyone and their mama was whipping it into meringue. I don't understand how chickpea brine does this, but it's pretty freakin' magical. I've had amazing pavlova made with aquafaba, and I use it for the meringue on my lemon meringue tarts in my first cookbook, Vegan Comfort Classics.
Jump to:
why this recipe stands out
Unlike most vegan mousse recipes that rely solely on whipped coconut cream or avocado, this one combines aquafaba for that airy, mousse-like texture and tofu for a creamy, protein-rich base. Plus, the touch of instant coffee and cinnamon adds layers of flavor that elevate the chocolate without overpowering it.
ingredients
- canned chickpeas
- unsweetened dark chocolate
- refined coconut oil
- medium-firm water-packed tofu
- maple syrup
- vanilla bean paste or extract
- instant coffee
- ground cinnamon
- sea salt
how to make vegan chocolate mousse
1. Prep the Aquafaba:
- Drain canned chickpeas and save the brine (store the chickpeas for another use).
- Simmer the brine in a small saucepan for 5-7 minutes until reduced to ½ cup. Cool in the fridge or freezer. (hot tip: label and freeze extra aquafaba for future recipes!)
2. Melt the Chocolate:
- Place a heatproof bowl over a saucepan with 1-2 inches of boiling water (the bowl shouldn’t touch the water).
- Melt the dark chocolate and coconut oil together until smooth.
3. Blend the Base:
- Drain the tofu and measure 2 cups, by crumbling it into a dry ingredient measuring cup. Add this to a high-powered blender like a Vitamix along with maple syrup, vanilla paste, instant coffee, ground cinnamon, and sea salt.
- Blend until very smooth.
- With the blender on low, slowly pour in the melted chocolate mixture and blend until fully incorporated.
4. Whip the Aquafaba:
- Using a stand mixer or hand mixer, whip the chilled aquafaba on high speed until stiff peaks form (5-10 minutes).
5. Fold and Combine:
- Gently fold the chocolate mixture into the whipped aquafaba with a spatula until just combined. Avoid over-mixing to retain the airy texture.
6. Portion and Chill:
- Spoon the mousse into serving glasses or ramekins.
- Refrigerate for at least 2-3 hours to set (longer chilling results in a denser texture).
7. Garnish and Serve:
- Top with non-dairy whipped cream, fresh berries, grated chocolate, or mint leaves for a touch of elegance.
why it works
- Aquafaba creates an airy texture that mimics traditional mousse.
- Tofu brings creaminess while staying light and high in protein.
- Dark chocolate, maple syrup, and coffee deliver a rich depth of flavor with just the right amount of sweetness.
- Minimal oil keeps the dessert indulgent yet healthy.
hot tips
- reduce aquafaba: Heating the aquafaba to remove some excess water and reducing it by a third creates a better, less liquidy end product.
- chill aquafaba: Cold aquafaba whips better. You can even prep it 2-3 days in advance.
- choose the right tofu: Medium-firm tofu gives the perfect creamy consistency without being too watery or dense.
- quality chocolate matters: Use high-quality dark chocolate for the best flavor.
storing suggestions
This mousse keeps well in the fridge for 3-4 days, making it perfect for meal prep or hosting. Avoid freezing as it may alter the texture.
This vegan chocolate mousse isn’t just a dessert—it’s an experience. That experience for me, was running back to the fridge again and again to take bites of it. There's plenty to share though, as this makes a large portion. I myself had no one to share my tests with! The velvety texture, the nuanced flavors, and the delightful lightness make it a treat worth sharing.
So, gather your ingredients and give it a try. Trust me—this is the chocolate mousse you didn’t know you needed in your life. Let me know how yours turns out, or share your own creative garnishes or variations below!
vegan chocolate mousse
Ingredients
- 398 ml can chickpeas
- 6 oz unsweetened dark chocolate
- 1 tablespoon refined coconut oil
- 454 g pkg water-packed medium-firm tofu
- ¾ C maple syrup
- 1 tablespoon vanilla bean paste or vanilla extract
- 1 tablespoon instant coffee (optional)
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
optional garnishes
- nondairy whipped cream
- raspberries or strawberries
- grated chocolate
- mint leaf
Instructions
- Drain the can of chickpeas from the brine. This will measure around ⅔ cup of liquid. Reducing and chilling the chickpea brine, also known as aquafaba makes it more stable. Store the chickpeas for use in another recipe. You can also freeze them for longer storage.
- In a small saucepan, simmer the chickpea brine until reduced to about a ½ cup, about 5 to 7 minutes. Place the liquid in your mixing bowl and chill in the fridge or freezer until cooled. At this point you could leave it in the fridge for 2 to 3 days before whipping it or freeze it completely and store it for when you need aquafaba. Thaw it in the fridge from frozen before whipping it into meringues. Whenever I open a can of chickpeas I save the brine, reduce it, and label the jar I’m storing it in with the reduced amount of aquafaba.
- While the aquafaba is chilling, place a heat-proof bowl over a saucepan with 1 to 2 inches of water in it. The water should not touch the bowl. Bring the water to a boil. Melt the chocolate with coconut oil in the heat-proof bowl until entirely smooth. The reason you add the coconut oil is to prevent the chocolte from seizing.
- While the chocolate is melting drain the medium-firm tofu from the package and measure 2 cups of it by crumbling it into a dry ingredient measuring cup. Add the tofu to a high-powered blender or food processor with maple syrup, vanilla bean paste or extract, instant coffee powder, ground cinnamon, and sea salt. While the instant coffee is optional, it brings out the chocolate flavor so you can also use decaffeinated. Blend the ingredients together until entirely smooth. While blending on low speed slowly pour the melted chocolate mixture into the blender and continue blending it until it’s well incorporated.
- Whip the aquafaba with a stand mixer using the whisk attachment or with a hand mixer. Whip on high until it forms stiff white peaks, just like egg white meringue, this could take anywhere from 5 to 10 minutes.
- Fold the chocolate mixture into the meringue mixture with a spatula until it’s just combined. Portion the mixture into your serving glasses or ramekins and place in the fridge to set. It will set for serving within 2 to 3 hours and this is when the texture is best. The longer it’s refrigerated the thicker it will become.
- When ready to serve the chocolate mousse you can garnish with nondairy whipped cream, berries, shaved or grated chocolate, and a mint leaf.
Megan
Perfect for V-day! 💕 thank you
Lauren Toyota
absolutely!