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Silky Chocolate Mousse
Course: DessertsCuisine: FrenchDifficulty: MediumServings6
servingsCalories314
kcalTotal time1
hour10
minutesIndulge in a luxurious chocolate mousse, a dairy-free dessert that’s both rich and airy. This vegan-friendly recipe transforms the liquid from canned chickpeas (aquafaba) into a silky smooth chocolate treat, topped with a luscious coconut cream. Perfect for dinner parties or as an impressive dessert for guests with dietary restrictions, this mousse combines the deep flavor of dark chocolate with the lightness of whipped aquafaba. Easy to make in a high-performance blender, this recipe offers a decadent experience in convenient portions, proving that plant-based desserts can be just as satisfying as traditional ones.
Ingredients
- Mousse
1 cup (175 g) dark chocolate, chopped into 1-inch pieces
1 cup (240 ml) aquafaba (liquid from canned chickpeas)
1 teaspoon vanilla extract
1 teaspoon maple syrup
- Whipped Topping
1 (13.5 oz) can coconut cream
2 Tablespoons powdered sugar
Directions
- Place the can of coconut cream in the freezer for 30 minutes.
- Melt the chocolate in a microwave-safe bowl, heat chocolate in 30-second intervals, stirring between each, until fully melted.
- Let chocolate cool until it’s no longer hot but still liquid.
- Prepare the mousse by adding aquafaba to the blender.
- Blend on high speed for 3 minutes.
- Add vanilla extract and maple syrup.
- Blend on high speed for 2 more minutes.
- Refrigerate the whipped aquafaba while the chocolate cools.
- Once the chocolate has cooled, remove whipped aquafaba from the refrigerator.
- Blend on high speed for 1 minute.
- Gently fold the whipped aquafaba into the cooled chocolate mixture (do not blend).
- Pour into small serving glasses.
- Refrigerate for at least 30 minutes.
- Prepare whipped topping:
- Add chilled coconut cream and powdered sugar to the blender.
- Blend on high speed for 30 seconds.
- Serve:
- Top each mousse-filled glass with whipped coconut topping.
Notes
- Best served the same day it’s made.
- Some frothing of aquafaba is normal and acceptable.
- Folding, not stirring, maintains air bubbles for a light texture.
- Shot glass servings are recommended due to the richness of the dessert.
6 responses to “Silky Chocolate Mousse”
This was so easy to make and really rich and delicious. At first I was worried the Aquafaba was not going to work. It was bubbly and hot after first blend and then I put it in fridge to cool. I re-blended it after cooled and folded in the chocolate and it was a thick mousse. Really good! Thank you for sharing it.
Same! Was positive my experiment was not going to work. But it did!
Before finding your website, I tried my Vitamix using aquafaba liquid and all I got was a hot liquid with frothy bubbles. Other recipes said use a hand blender or a stand mixer but I had tried my Vitamix. So I thought that the Vitamix was not the proper tool perhaps.
Then….I googled to see if I could find any answers and saw your website and this recipe which looks yummy. So I gave it five stars because it looks so good but haven’t actually tried it.
I need more advice about how to make the aquafaba turn out better in a Vitamix. Some people are actually making meringue cookies so I think it must be more than frothy bubbles that they get.
I love making whipped cream with my Vitamix. So fast! I thought it would be the same but it isn’t.
What am I doing wrong?
Sadly I’ve had a very similar experience trying to froth aquafaba in our Vitamix. Warm bubbles is pretty much the extent of it. I’m going to try it in the new Aer Disc Container and see if I get a better outcome. Will update this comment with results 🙂
Is the one cup of aquafaba measured before or after whipping?
Great question, before whipping!
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