Craving decadent chocolate mousse but need it vegan, quick, and free of avocado or tofu? This magical recipe is your answer! Discover the secret power of aquafaba (yes, chickpea brine!) whipped into cloud-like peaks and folded with rich, melted dark chocolate. In just 15 minutes of prep.

Serves: 4
Prep Time: 15 minutes
Chill Time: 3 hours

Ingredients

• Aquafaba: ½ cup (120ml liquid from 1 can unsalted chickpeas)
• Dark Chocolate: 5.5 oz (150g, 70%+ cocoa, vegan)
• Powdered Sugar: ¼ cup (30g)
• Vanilla Extract: 1 tsp
• Cream of Tartar: ¼ tsp (or ½ tsp lemon juice)
• Salt: 1 pinch (optional)
• Instant Espresso Powder: ½ tsp (optional, dissolved in 1 tsp hot water)

Instructions

1. Prepare Aquafaba:
   Drain the chickpea liquid into a clean mixing bowl (reserve the chickpeas for other uses). Ensure the bowl is grease-free.
2. Melt Chocolate:
   Chop chocolate and melt using a double boiler or microwave (20-second bursts, stirring between). Cool slightly. Optional: Stir in dissolved espresso powder.
3. Whip Aquafaba:
   Add cream of tartar and vanilla to aquafaba. Whip with electric mixer for 10-15 minutes until stiff peaks form (scrape bowl occasionally).
4. Add Sugar:
   Gradually add powdered sugar while whipping for 1-2 more minutes until fully incorporated.
5. Fold in Chocolate:
   Gently fold cooled chocolate into aquafaba foam using a spatula until just combined (no white streaks remain).
6. Chill:
   Spoon into serving glasses. Cover lightly with plastic wrap (not touching the surface). Refrigerate 3+ hours until set.
7. Serve:
   Garnish with berries, vegan whipped cream, or cocoa powder.

Tips for Success:

1. Aquafaba Quality is Key
   Use liquid from unsalted chickpeas (room temperature works best).
   Strain it to remove any bean residue for a neutral taste.
2. Whip to STIFF Peaks
   Whip 10-15 mins non-stop—peaks should hold firmly when the beater is lifted.
   Ensure bowls/beaters are completely grease-free (wipe with vinegar first).
3. Chocolate Temperature
   Cool the melted chocolate until warm (not hot!) to avoid collapsing the foam.
4. Gentle Folding
   Use a spatula and fold in a “figure-8” motion—stop immediately when no streaks remain.
5. Chill Undisturbed
   Refrigerate ≥3 hours (overnight ideal). Cover with plastic wrap, touching the surface to prevent skin from forming.
6. Stabilizer Backup
   Cream of tartar is essential for structure. If using lemon juice, add an extra 1 tsp of powdered sugar.

Frequently Asked Questions:

Can I use other bean liquid (like white bean aquafaba)?
* Stick to chickpea brine, it’s neutral and reliable. Other beans may add flavour.

My mousse didn’t set. What went wrong?
* Likely under-whipped aquafaba or warm chocolate deflating the foam. Chill longer (up to 6 hours). If still runny, blend with silken tofu as a backup.

Can I use maple syrup instead of powdered sugar?
* No liquid sweeteners weigh down the foam. Powdered sugar blends smoothly. For less sugar, reduce to 3 tbsp.

How long does it keep?
* 3 days refrigerated. Freezing isn’t recommended (texture turns grainy).

Does it taste like chickpeas?
* Not if properly whipped! The chocolate and vanilla mask any bean flavour.

Can I make it without cream of tartar?
* Yes, but use ½ tsp lemon juice. Note: peaks may be less stable, whip extra 2-3 mins.

Is dark chocolate truly vegan?
* Check labels! Some contain milk solids. Brands like Lindt 70%, Guittard, or Enjoy Life are safe.