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+ servings

Creamy Vegan Chocolate Mousse

Creamy Vegan Chocolate Mousse, a 6-ingredient plant-based mousse au chocolate recipe made with aquafaba and avocado that’s nut and coconut-free. An easy and delicious healthy-ish dessert!
5 stars (2 ratings)

Ingredients

  • ¾ cup aquafaba, from about one can drained chickpeas
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 6 ounces vegan semisweet dark chocolate chips, about 1 cup
  • 1 tablespoon plant-based milk, optional
  • 1 medium avocado, peeled and pitted
  • Optional garnishes: fruit, mint, chocolate shavings

Instructions 

  • Whip aquafaba to stiff peaks: Whip aquafaba, lemon juice, vanilla extract, and a small pinch of salt with a kitchen stand mixer or in a large bowl with a handheld mixer until it has stiff peaks, or when air is well incorporated and the liquid is like a thick foam. This usually takes about 10-15 minutes, depending on your mixer.**
  • Melt chocolate: Next, melt the chocolate chips. You can either do this by placing the chocolate chips in a small glass mixing bowl over a pan of hot water to slowly melt the chocolate (preferred method), or you can put the chocolate chips in a small saucepan over very low heat until the chocolate starts to melt, stirring to make sure all chips are melted (faster, but can burn chocolate easily).
  • Mix in the melted chocolate + avocado: Mix the melted chocolate and avocado into the aquafaba until well combined. The mixture will not be as thick as the aquafaba was on its own, but should be completely mixed.
  • Chill + serve: Pour the mixture into small bowls or ramekins and refrigerate until for a minimum of 2 hours, depending on how cold your refrigerator is. The mousse will be done when it is firm to the touch and a toothpick inserted does not contain wet mousse (it may have small amounts of thickened mousse, which is what you want).

Notes

  • Recipe notes: *Amount from one can of drained chickpeas. **Alternatively you could whisk the aquafaba by hand, but this would require a lot of time and shoulder power, so we highly recommend using an electric mixer of some kind.
  • Tools needed: glass mixing bowls, kitchen stand mixer or handheld electric mixer, small saucepan, small bowls or ramekins
  • Prep ahead + storage: This vegan mousse can be made up to 4-5 days ahead of time before serving. Refrigerate until ready to serve, as the mousse will melt in warmer temperatures, and eat within 4-5 days. I would not recommend freezing this mousse; when we froze and thawed the mousse it did not have the same creamy texture as before freezing.
  • Nutrition notes: Nutrition information is calculated for the mousse only, not the optional garnishes. This recipe is vegan, gluten-free, soy-free, dairy-free, and nut-free.

Nutrition Information

Serving: 1serving, Calories: 200kcal, Carbohydrates: 20g, Protein: 3g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 10mg, Potassium: 166mg, Fiber: 4g, Sugar: 14g, Vitamin A: 54IU, Vitamin C: 4mg, Calcium: 45mg, Iron: 2mg