Save Recipe
Vegan Chocolate Mousse
The liquid from canned chickpeas (and other canned pulses) contains a magic protein called aquafaba that mimics egg white in recipes like mayonnaise and aioli, meringues and even this amazing chocolate mousse — making it ideal for vegans, those with an egg allergy, or anyone who wants to save money and avoid food waste.
Prep Time
15 mins
plus chilling
Serves
4
Vegan
Vegetarian
Nut Free
Dairy Free
Gluten Free
Dessert
$
Quick & Easy
Kids
Special Occasions
Party
Potluck
Ingredients
120 g dark chocolate, (dairy-free, 70% cocoa solids)
1/2 cup aquafaba, (brine from a can of chickpeas)
2 tbsp maple syrup, or sugar (you can use honey but it won't be vegan)
fresh raspberries or other berries, to serve (optional)
Method
STEP 1
Place chocolate in a medium heatproof bowl and set over a pot of simmering water, making sure the base of the bowl does not touch the water.
Stir until melted and smooth.
Alternatively, melt chocolate in short bursts in the microwave, stirring between bursts.
Allow chocolate to cool for 5 minutes.
STEP 2
While the chocolate is cooling, use an electric mixer or whisk to beat aquafaba to meringue consistency, so it forms soft peaks when the whisk is lifted from the bowl (3-4 minutes).
Beat in maple syrup or sugar.
STEP 3
Stir about a third of the meringue into the melted chocolate to loosen it, then gently fold in the remaining meringue.
Divide between 4 small glasses, cups or ramekins and chill for at least 30 minutes to firm a little.
Serve with raspberries or other berries if desired.
