![Photograph of Light and Fluffy Vegan Chocolate Mousse](http://www.daffodilkitchen.com/wp-content/uploads/2021/08/IMG_6221_jpg-1140x855.jpg)
Light and Fluffy Vegan Chocolate Mousse
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.
![](http://www.daffodilkitchen.com/wp-content/uploads/2021/08/IMG_6211_jpg-1024x768.jpg)
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.
![](http://www.daffodilkitchen.com/wp-content/uploads/2021/08/IMG_6219_jpg-1024x768.jpg)
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
![](http://www.daffodilkitchen.com/wp-content/uploads/2021/08/IMG_6231_jpg-1024x768.jpg)
How to make this delicious dessert:
- 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.
- Tip the aquafaba and lemon juice into a mixing bowl and whip on medium speed until it starts to bubble.
- 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.
- Add the caster sugar whilst whisking and beat for a further 2 – 3 minutes.
- Now quickly beat in the coffee and salt.
- Tip the cream into a separate, clean mixing bowl and using clean whisks, beat until it forms soft peaks.
- Remove ⅔ of the whipped aquafaba onto a separate bowl or plate.
- Slowly drizzle the cooled chocolate onto the remaining ⅓ of the aquafaba whilst whisking. Beat until thoroughly mixed.
- 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.
- Next, gently fold in the whipped cream, being careful not to over-mix.
- Finally, carefully fold in the remaining whipped aquafaba until smooth and mixed in.
- 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!
- 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.
Ingredients 1 Melt the chocolate 2 Beat aquafaba and lemon juice on medium until you get bubbles 3 Turn speed to high, beat 10 – 15 mins … … until thick, creamy and forms peaks 4 Add sugar whilst whisking 5 Beat in salt and coffee 6 Beat cream to soft peaks 7 Remove ⅔ of aquafaba 8 Drizzle in chocolate to remaining aquafaba … whilst beating until mixed 9 Continue by hand … .. fold in ⅓ of aquafaba .. .. until nearly mixed in. 10 Next, gently fold in whipped cream 11 Add remaining aquafaba and …. fold in gently. 12 Transfer to serving dishes and refrigerate.
![](http://www.daffodilkitchen.com/wp-content/uploads/2021/08/IMG_6206_jpg-1-1024x768.jpg)
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
Light and Fluffy Vegan Chocolate Mousse
Richly chocolatey yet deliciously light and fluffy chocolate mousse, this utterly addictive vegan dessert uses only a few ingredients and is quick and easy to make. Creamy, dreamy, heavenly.
Serves 3 – 4
Prep tiem – 20 minutes
Plus – minimum 4 hours refrigeration time
Ingredients
For the chocolate mousse:
- 100g dark chocolate – at least 70% cocoa solids
- 100ml chickpea liquid/aquafaba
- 1 teaspoon lemon juice
- 25g caster sugar, or to taste
- ¼ teaspoon instant coffee powder
- 100g vegan cream. I used Elmlea plant based cream
- pinch of fine salt
Options to decorate:
- finely grated chocolate
- swirl of whipped cream
- raspberries or strawberries and a mint leaf
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
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.
-
Pour the aquafaba and lemon juice into a mixing bowl and whip on medium speed until it starts to bubble.
-
Now turn the speed up to high and beat until the aquafaba is thick, creamy and forms peaks. This takes between 10 – 15 minutes. (See Recipe Notes)
-
Add the caster sugar whilst whisking and beat for a further 2 – 3 minutes.
-
Now quickly beat in the coffee and salt.
-
Pour the cream into a separate, clean mixing bowl and using clean whisks, beat until it forms soft peaks.
-
Remove ⅔ of the whipped aquafaba onto a separate bowl or plate.
-
Slowly drizzle the cooled chocolate onto the remaining ⅓ of the aquafaba, whilst whisking. Beat until thoroughly mixed.
-
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.
-
Next, gently fold in the whipped cream, being careful not to over-mix.
-
Finally, carefully fold in the remaining whipped aquafaba until smooth and mixed in.
-
Transfer to serving dishes, cover with cling film and refrigerate for a minimum of 4 hours, or overnight, before serving.
-
NB This quantity makes 3 large or 4 smaller desserts. I made 3 large dessert because I’m greedy!
-
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.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- microwave safe bowl/jug
- mixing bowls and electric mixers – preferably freestanding and a handheld
Lemon juice:
This stabilises the aquafaba and helps keep it airy. You could also use white wine vinegar but I prefer lemon juice.
Beating the aquafaba:
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.
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.
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