This delicious vegan chocolate mousse recipe is the base I use for my Irish coffee chocolate mousse and raspberry white chocolate mousse. A combination of minimal ingredients results in a bubbly chocolate mousse that is the perfect eggless and dairy-free alternative to Mousse au Chocolat.
Traditional Mousse au Chocolat uses egg whites and dairy whipping cream or egg yolks to get its airy yet rich consistency. In this vegan chocolate mousse recipe, we'll be using aquafaba (chickpea brine) and thick coconut milk to recreate the texture found in non-vegan mousse.
Personally, I prefer aquafaba chocolate mousse to mousse made with silken tofu or avocado as those variations do not provide as good aeration - hence, no air bubbles!
Here’s what’s to love about this recipe
- Rich chocolate flavor
- Light and fluffy consistency with air bubbles
- Uses only 7 ingredients (2 of which are optional if you want to make a 5 ingredient chocolate mousse)
- Eggless and dairy-free (being egg-free also makes this chocolate mousse safe to eat uncooked, as many non-vegan recipes use raw eggs)
- Nut-free, soy-free, and gluten-free
- Vegan chocolate: Depending on your taste you can use vegan milk chocolate or opt to make a dark chocolate mousse. Vegan milk chocolate will give you a sweeter, milkier, and milder chocolate taste whereas dark chocolate will give a deep and intense flavor that is less sweet.
- Aquafaba: This is the aerator for our coconut milk chocolate mousse. This is the viscous liquid left over from cooking chickpeas or other white legumes and is the ingredient that will create the air bubbles and “mousse” effect of the dessert. A touch of cream of tartar helps stabilize the aquafaba, creating fluffy peaks when whipped. You can also make homemade aquafaba if you don't want to buy tinned chickpeas.
- Coconut milk: This gives the mousse a nice thick and creamy base to work with. This cannot be substituted in the recipe, as other plant milk doesn’t give the correct consistency. Coconut milk is the thickener in this recipe and gives richness to your dairy-free chocolate mousse.
- Pure maple syrup: Depending on the sweetness of the chocolate you're using, you can add less sweetener or omit it if preferred. I especially like to add maple syrup when using dark chocolate which tends to be on the bitter side.
- Vanilla extract: This ingredient is optional, but it enhances the sweetness and flavor of the chocolate mousse.
- Sea salt: This acts as a flavor enhancer and helps to bring out the best flavor in chocolate desserts.
How to make vegan chocolate mousse (with step-by-step images)
(Full ingredient quantities and instructions are in the recipe card at the end of this post)
Start with prepping your chocolate by chopping it into small pieces. This will allow it to melt faster and more evenly.
Add the coconut milk to a saucepan and bring to a simmer over medium heat. Be careful not to boil the coconut milk as this can cause it to split.
Pour the hot coconut milk over the chocolate and cover with a plate - this helps to retain the heat. Now allow it to sit for about 5 minutes without touching it.
Next, whisk the mixture until smooth, and add in the maple syrup, vanilla extract, and sea salt to taste. Leave this cool to room temperature and prepare the aquafaba in the meantime.
Using an electric whisk or stand mixer, beat the aquafaba and cream of tartar for about 8 minutes until stiff peaks have formed.
Now slowly start folding the whipped aquafaba through the cooled chocolate mixture using a spatula. I recommend doing this in 3-4 increments as not to introduce all of the aquafaba at once. This makes it more likely to deflate all the air you have incorporated during whisking.
Next off into the fridge to chill and set with your delicious vegan chocolate mousse. Now you just need to wait patiently for it to set.
- Mint chocolate mousse: Add a couple of drops of mint extract to the chocolate mixture for a delicious peppermint chocolate mousse (aka mint aero chocolate mousse!).
- Orange chocolate mousse: Make this recipe into an orange-flavored chocolate mousse by adding a couple of drops of orange extract to the chocolate.
- White chocolate mousse: Swap out the vegan milk or dark chocolate with vegan white chocolate for a vegan white chocolate mousse recipe.
- Dark chocolate mousse: Use 90% dark chocolate for a deeper, more bitter flavored chocolate mousse.
Store your vegan chocolate mousse in airtight jars in the fridge for up to 3 days. I recommend making these the day/night before you plan on serving them. I do not recommend freezing vegan chocolate mousse.
Frequently asked questions
Yes, mousse sets when chilled, and is made to be enjoyed cold from the fridge.
This chocolate mousse is stable enough to keep out of the fridge for up to a couple of hours if need be.
I do not recommend freezing this recipe as the freezing and defrosting process can change the consistency of the mousse.
More dairy-free chocolate mousse recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and consider leaving a comment as well, thanks!
- 4 x (large 290ml jars) or 6 x (medium 200ml jars)
- 240 g (1 cup) chilled canned full-fat coconut milk, or coconut cream
- 180 g (6.35 oz) vegan chocolate, or 190g vegan milk chocolate *see recipe notes
- 80 g (⅓ cup) aquafaba, *see recipe notes
- ¼ teaspoon (¼ teaspoon) cream of tartar
- 40 g (2 tablespoons) pure maple syrup, optional
- 2 teaspoons (2 teaspoons) vanilla extract, optional
- ¼ teaspoon (¼ teaspoon) sea salt, optional
- 100 g vegan whipped cream, optional, to serve
- Chop the chocolate finely and place it in a heat-resistant bowl. Heat the coconut milk in a saucepan until lightly simmering but not boiling, whisk well. Remove from the heat and pour it over the chocolate, cover with a plate and allow to sit for 5 minutes.
- Whisk the mixture until the chocolate is melted through. Add the maple syrup, vanilla extract, and sea salt and stir well. Set aside and allow to come to room temperature.
- To a clean large bowl add the aquafaba and cream of tartar. Use an electric whisk/stand mixer to beat for about 8 minutes until stiff. Use a spatula to carefully fold the whipped aquafaba into the cooled chocolate mixture, one large spoonful at a time. Once all of the ingredients have been incorporated, transfer the mousse into serving jars and place it in the fridge to set for 4 hours (or overnight if preferred). Top with vegan whipped cream before serving.
- Store in airtight jars and consume within 3 days.
- Recipe makes 4 x (large 290ml jars) or 6 x (medium 200ml jars).
- Chilled coconut milk: refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can. Depending on the brand you use, you may need more than one can. I find Nature's Charm and Biona to yield the best quantity of thick coconut milk per can.
- Vegan chocolate: Use dark chocolate for an intense chocolate flavor or vegan milk chocolate for a more subtle sweet flavor. Ensure vegan milk chocolate is nut-free if required. Dark chocolate sets firmer so hence why I recommend using slightly more chocolate if you're going for vegan milk chocolate.
- Aquafaba: the liquid part from tinned chickpeas (chickpea brine)
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