This delicious vegan chocolate mousse has a beautiful airy texture - think Aero chocolate! Once the bubbles burst in your mouth you're left with a silky and creamy mouthfeel.
It's the base for this Irish coffee chocolate mousse and raspberry white chocolate mousse.
A combination of minimal ingredients results in a bubbly chocolate mousse that rivals a classic Mousse au Chocolat. Yet no one will ever be able to detect that it's completely eggless and dairy-free!
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📝 What Is Mousse Au Chocolat?
Traditional French Mousse au Chocolat uses egg whites and dairy whipping cream or egg yolks to get its airy yet rich consistency.
This recipe uses aquafaba (chickpea brine) and dairy-free cream to recreate the bubbles and richness of traditional chocolate mousse recipes.
I prefer aquafaba chocolate mousse as it gives the best texture, similar to traditional mousse. Chocolate mousse made with silken tofu or avocado are also delicious but they have a more rich and creamy texture.
Without the aquafaba, those variations do not provide as good aeration - hence, no air bubbles!
🧾 Ingredients
You only need a few key ingredients to make this easy vegan mousse au chocolat from scratch. Here's what to grab:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Dark Chocolate: For the best vegan chocolate mousse possible I highly recommend you use good quality dark chocolate with at least 70% cocoa content (not dark chocolate chips). For bitter chocolate with 85-90% cocoa, you can add 1-2 tablespoons more maple syrup. The higher the cocoa content of the chocolate, the richer and more bitter your mousse will be!
- Aquafaba: Aka. chickpea water, the viscous liquid found in jarred or canned chickpeas (garbanzo beans). Similar to egg whites, it is an aerator that creates air bubbles when whipped up. You can also make homemade aquafaba if you don't have a can of chickpeas.
- Lemon Juice: A touch of acid stabilizes the aquafaba, creating fluffy peaks when whipped. You can use apple cider vinegar, white wine vinegar, or cream of tartar instead.
- Vegan Cream: I used to recommend coconut cream but I've tweaked the recipe to work with other dairy-free alternatives like soy cream and oat cream, in case you don't like the taste of coconut! You can also use the cream from the top of a chilled can of coconut milk.
- Vanilla Extract: This enhances the sweetness and adds depth of flavor. You can use vanilla bean paste if preferred.
- Sea Salt: This intensifies the rich chocolate flavor, please don't skip it!
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🔪 Instructions
Here are step-by-step images showing how to make this delicious vegan chocolate mousse recipe. Please refer to the detailed full recipe card at the end of this page for full measurements and written instructions:
Step 1: Add the dark chocolate to a medium heatproof bowl with the dairy-free cream and place on top of a saucepan with a little water in the bottom (called a double boiler or bain marie). Gently heat until the chocolate has melted, stirring every so often.
Step 2: Carefully remove the bowl from the water bath and stir in the pure maple syrup, vanilla extract, and salt. Set aside to cool slightly for 15-20 minutes.
Step 3: Add the aquafaba and lemon juice to a large mixing bowl or the bowl of your stand mixer and whip on high speed for 8-10 minutes, until stiff peaks have formed.
Step 4: Gently fold one-third of the whipped aquafaba into the cooled melted chocolate mixture using a rubber spatula.
Step 5: Fold the remaining aquafaba in 2 parts, until just incorporated into the mousse, but don't be tempted to overmix as this will knock out the air.
Step 6: Divide the mousse between small ramekins, serving glasses, or small bowls. You can use an ice cream scoop to help measure even portions. Place the mousse in the fridge for at least 4 hours (overnight is great!).
💭 Recipe Tips
Do not boil the cream as this can cause the mousse to become grainy or gritty.
Don't microwave the chocolate. I swear by using a double boiler for melting chocolate. Chocolate does not do well with high temperatures and can burn in a matter of seconds in the microwave.
Whisk the aquafaba to stiff peaks. You should be able to hold the bowl over your head! This will take between 10-12 minutes.
🍫 Toppings and Additions
This indulgent vegan chocolate mousse is incredibly delicious on its own, but feel free to take it to the next level with one or a combination of these toppings:
- Whipped coconut cream or dairy-free heavy cream.
- Fresh fruit, fresh berries, or freeze-dried berries.
- Caramel shards, chocolate shavings, or crushed oreos.
- Vegan ladyfingers (instead of a spoon!).
- Add a few drops of orange or peppermint extract to the melted dark chocolate mixture for a festive twist.
💬 FAQs
Either place the chocolate pots into an airtight container or individually cover them with lids or plastic wrap. Store them in the fridge for 3-4 days.
If you have a special occasion coming up I recommend prepping the day before serving.
This chocolate mousse is stable enough to keep out of the fridge for up to a couple of hours if need be.
If you live in a warmer climate I would err on the side of caution and not leave it out for more than an hour.
No, chocolate mousse can not be frozen. The process of freezing and defrosting can change the consistency of the mousse and destroy those lovely air bubbles!
🫧 More Vegan Mousse Recipes
Note: I have updated my original recipe from 2022 to simplify the instructions and include a coconut-free option!
📖 Recipe
Vegan Chocolate Mousse (Mousse Au Chocolat)
Equipment
- 4 x (large 290ml jars) or 6 x (medium 200ml jars) *note 1
Ingredients
- 180 g (6.35 oz) vegan dark chocolate (70% minimum)
- 200 ml (¾ cup + 2 tablespoons) soy cream oat or coconut cream *note 2
- 60 ml (4 tablespoons) pure maple syrup
- 2 teaspoons vanilla extract or 1 teaspoon vanilla powder/vanilla bean paste
- ¼ teaspoon sea salt
- 120 g (½ cup) aquafaba *note 3
- ¼ teaspoon lemon juice or apple cider vinegar/white wine vinegar/cream of tartar
- 100 g (3.5 oz) vegan whipped cream optional, to serve
Instructions
- Melt ingredients: Add the dark chocolate to a medium heatproof bowl with the soy cream and place on top of a saucepan with a little water in the bottom (called a double boiler or bain marie). Gently heat until the chocolate has melted, stirring every so often.
- Carefully remove the bowl from the water bath and stir in the pure maple syrup, vanilla extract, and salt. Set aside to cool slightly for 15-20 minutes.
- Whip aquafaba: To a clean large bowl or stand mixer bowl add the aquafaba and lemon juice. Use an electric whisk/stand mixer to beat for 10-12 minutes until it has stiff peaks, and you can comfortably hold the bowl upside-down over your head.
- Fold: Gently fold one-third of the whipped aquafaba into the cooled melted chocolate mixture using a rubber spatula. Fold the remaining aquafaba in 2 parts, until just incorporated into the mousse, but don't be tempted to overmix as this will knock out the air.
- Set: Divide the mousse between small ramekins, serving glasses, or small bowls. You can use an ice cream scoop to help measure even portions. Place the mousse in the fridge for at least 4 hours or overnight if preferred.
- Serving: Top with vegan whipped cream just before serving.
Notes
- This recipe makes 4 x (large 290ml jars) or 6 x (medium 200ml jars).
- Dairy-Free Cream: Single soy cream, or oat cream, or coconut cream. You can also use the thick cream from the top full-fat canned coconut milk.
- Aquafaba: The liquid part from canned/tinned chickpeas (chickpea brine).
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