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Easy Vegan Chocolate Mousse Recipe

Say hello to this delicious creamier than creamy decadent double chocolate super easy vegan chocolate mousse. This is the only chocolate mousse recipe you will ever need. Make it in advance or even the day before for a stress-free melt-in-your-mouth delicious vegan dessert recipe that is guaranteed to impress and satisfy. Serve it to guests and they will think you spent hours making it…but actually this easy chocolate mousse is so quick and simple to make. With just 15-minutes of total work time, you’ll be ready to serve the best velvety delicious chocolate mousse dessert that tastes as if it belongs in a fancy French restaurant.

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Chocolate lovers this one is for you. If you’re as devoted a chocolate lover as I am, this easy double chocolate meets vegan chocolate mousse recipe is for you. It’s creamy, fluffy, and full of chocolate. Think creamy velvety chocolate mousse speckled throughout with small salted chocolate bites. It’s a chocolate dream come true. Like, an express train to dessert paradise. But make that chocolate dessert paradise. And topped with a dollop of vegan whip cream, a few berries, and a sprinkle of extra chocolate and this is a decadent chocolate lover’s dream dessert.

This easy vegan dark chocolate mousse dessert recipe is completely dairy-free, coconut free, and absolutely delicious. 

Why this is the best easy vegan chocolate mousse recipe ever 

  • Double chocolate – really, do I even need to go on? With a silky, fluffy melt-in-your-mouth velvety chocolate mousse speckled with tiny crunchy bites of salted dark chocolate, it’s a decadent chocolate lover’s dream dessert. And it’s all vegan (although no one ever believes it’s plant-based because it’s so rich)
  • A meal prep friendly Creamy, silky smooth vegan chocolate mousse. Make it at least 3 hours in advance or even the day before. This easy dairy-free chocolate mousse recipe makes for a decadent dessert that’s completely stress-free. Make it in advance and serve when you’re ready to impress.
  • Dairy-free, nut free, soy free and gluten-free chocolate mousse recipe 
  • A great date night dessert that always impresses

Ingredients to make easy vegan chocolate mousse 

This easy vegan double chocolate chocolate mousse requires only a few easy-to-get ingredients. No coconut milk, no nuts, and minimal effort…but a lot of chocolate. Just saying.

  • 7 oz vegan dark chocolate chips  (200 g), I used 70% extra dark chocolate, but you can use 53% if you prefer a lighter chocolate 
  • 2 oz vegan dark salted chocolate, finely chopped 
  • 1 cup aquafaba (chickpea water from 1 14 oz can of chickpeas)
  • 1 tbsp lemon juice
  • 2 tablespoons maple syrup 
  • 1/2 tsp vanilla extract

How to make the best easy vegan double chocolate mousse 

  • Open a can of chickpeas. Place a strain on top of a large mixing bowl. Pour the canned chickpeas into the strainer, only sifting the chickpea water into the mixing bowl. You don’t need the chickpeas in this recipe, we’re just using the water, so store the chickpeas in a sealed container in the refrigerator for another meal.
  • Now, pour in the lemon juice and maple syrup into the mixing bowl with the chickpea water. Add vanilla extract and use a stand mixer or handheld mixer to whip the chickpea water (Aquafaba) into fluffy peaks. You can’t overwhip the aquafaba. So just keep whipping until it forms firm fluffy peaks that don’t slide around when you tip the bowl. 
  • Now, melt the Chocolate either over a water bath or in the microwave. Let the chocolate cool for a minute, before gently folding it into the whipped aquafaba. 
  • The aquafaba will lose a little of its fluffy peaks at this point which is normal. 
  • Now, gently and quickly (we don’t want the Chocolate to melt) fold in the finely chopped salted dark chocolate until it’s evenly distributed.
  • Spoon the chocolate mousse into glasses or serving bowls. Cover with cling film and set the chocolate mousse in the refrigerator to chill for at least 3 hours or even overnight.
  • Serve with a spoonful of vegan whip cream, berries, and a sprinkle of shaved chocolate. Enjoy.

Tips for making aquafaba 

First of all, what is aquafaba?

Aquafaba is a vegan egg white substitute. You can whisk aquafaba into fluffy peaks that can replace beaten egg whites in most dessert and baking recipes. 

Where does aquafaba come from?

Aquafaba is the liquid that comes from cooking beans. I prefer using water from canned chickpeas because it has a great fluffy texture when it’s whipped and a neutral flavor and color. 
You can also make your own aquafaba liquid by saving the water you use to boil chickpeas or other beans in. 

How to whip aquafaba

Pour the chickpea water (aquafaba) into a mixing bowl. Use a stand mixer or handheld mixer to whip the chickpea water into firm fluffy peaks. You can’t overwhip the aquafaba. So just keep whipping until it forms firm fluffy peaks that don’t slide around when you tip the bowl. 

What is aquafaba used in?

Aquafaba is the main ingredient in vegan pavlova and vegan meringue. It’s also used in some cakes, and any recipe that would normally require whipped egg whites can be made vegan by substituting the beaten egg whites with whipped aquafaba (chickpea water).
And, of course, aquafaba can be used to make the best creamy fluffy chocolate mousse. 

Top aquafaba cooking tips

  • Make sure the bowl and all the utensils you use are oil-free. Oils will make it more difficult to get fluffy whipped aquafaba.
  • Strain the chickpea water before you begin whisking to make sure there are no little chickpea chunks in the aquafaba.
  • Use a stand mixer or handheld mixer to whip the aquafaba. Unlike egg whites that are easily over-whipped, aquafaba is easy to work with. You CANNOT overwhip aquafaba, so just keep whipping until it forms stiff fluffy peaks. You may need to whisk the aquafaba for up to 10-minutes to get it stiff and fluffy. It takes a little time to whisk, and you may feel like you’re not getting any progress in the first 5 minutes. Don’t worry. The aquafaba is just taking its time. 
  • You can tell the aquafaba is done when you can tip and turn the bowl without the aquafaba moving or sliding around.

Chocolate mousse topping ideas

Chocolate – you probably already guessed I would say more chocolate. Because I’m a full-blown chocolate lover I’ll always put extra chocolate on top. Because what’s better than a double chocolate mousse? A double chocolate mousse topped with more chocolate of course.

Berries – fresh berries or frozen berries. Berries brighten up your chocolate mousse and add a pop of color and a delicious bite of sweetness. I used frozen berries on my chocolate mousse, but fresh berries would work just as well.

Vegan whip cream – use cashew cream, coconut cream, or soy cream to make a creamy fluffy vegan whip cream topping. You won’t regret it.

Salted nuts – a sprinkle of salted nuts adds extra crunch and texture to the dessert.

Fresh mint – herbs add a hint of natural freshness…and let’s face it, they just look amazing 

Frequently asked questions 

Can I make chocolate mousse the day before?

Yes. This easy chocolate mousse recipe is great when made the day before. Just store it covered in the refrigerator until it’s time to serve.

What is aquafaba?

Aquafaba is the liquid beans are cooked in. It’s a great vegan substitute for egg whites. Typically, canned chickpea water is used when making aquafaba.

Can you freeze Aquafaba mousse?

Yes. Aquafaba can be frozen for up to 3 months.

How long does aquafaba last once whip?

Aquafaba will last up to 3 days in the refrigerator. The whipped effect will dissolve after a few days, but the aquafaba can always be whipped again. The second time you whip aquafaba it will usually become fluffy in 2-3 minutes.

Can you overwhip aquafaba?

No. Unlike regular egg whites, aquafaba cannot be whipped for too long.

Chocolate mousse FAQs

What are the three basic elements of a mousse?

A mousse should always be these 3 things: light and fluffy, creamy and flavorful. The basic ingredients in a vegan mousse are whipped aquafaba (to replace the whipped egg whites) good quality vegan chocolate to create a rich flavored mousse and a hint of sweetness from the maple syrup.

Why is my vegan chocolate mousse grainy?

If your chocolate hasn’t cooled enough when you mix it with the whipped aquafaba it may become grainy. Just allow the chocolate more time to cool before mixing to avoid a grainy texture.

What’s the best dairy-free chocolate to use in chocolate mousse?

There are several great vegan chocolate bar options available at the grocery store. Here are my top five picks:

–  Lindt Chocolate 70%
– Ritter Sport 61% vegan selection 
– Ghirardelli’s vegan dark salted chocolate 
– Trader Joe’s vegan chocolates
– Green and Blacks organic vegan chocolates

Are you looking for more delicious dessert recipes? You might like some of these:

Easy vegan chocolate mousse recipe

This is the only chocolate mousse recipe you will ever need. Make it in advance or even the day before for a stress-free melt-in-your-mouth delicious vegan dessert recipe that is guaranteed to impress and satisfy. Serve it to guests and they will think you spent hours making it…but actually this easy chocolate mousse is so quick and simple to make. With just 15-minutes of total work time, you’ll be ready to serve the best velvety delicious chocolate mousse dessert that tastes as if it belongs in a fancy French restaurant.
Course Dessert
Cuisine American
Keyword vegan dessert
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 7 oz (200g) Vegan Dark Chocolate I used 70% extra dark chocolate, but you can use 53% if you prefer a lighter chocolate 
  • 2 oz (40g) Vegan Dark Salted Chocolate finely chopped
  • 1 cup Aquafaba (chickpea water from 1 14 oz can of chickpeas)
  • 1 tbsp Lemon Juice or lime if you prefer
  • 2 tbsp Maple Syrup
  • ½ tsp Vanilla Extract

Instructions

  • Open a can of chickpeas. Pour the chickpea water into a mixing bowl. You don’t need the chickpeas in this recipe, we’re just using the water, so store the chickpeas in a sealed container in the refrigerator for another meal.
  • Now, pour the lemon juice and maple syrup into the mixing bowl with the chickpea water. Add vanilla extract and use a stand mixer or handheld mixer to whip the chickpea water (Aquafaba) into fluffy peaks. You can’t overwhip the aquafaba. So just keep whipping until it forms firm fluffy peaks that don’t slide around when you tip the bowl. (can take up tp 10-minutes)
  • Next, melt the Chocolate either over a water bath or in the microwave. Let the chocolate cool for a minute, before gently folding it into the whipped aquafaba. 
    The aquafaba will lose a little of its fluffy peaks at this point is completely normal.
  • Now, gently and quickly (we don’t want the Chocolate to melt) fold in the finely chopped salted dark chocolate until it’s evenly distributed.
    Spoon the chocolate mousse into glasses or serving bowls. Cover with cling film and set the chocolate mousse in the refrigerator to chill for at least 3 hours or even overnight.
  • Serve with a spoonful of vegan whip cream, berries, and a sprinkle of shaved chocolate. Enjoy. 

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