Vegan Chocolate Mousse
This vegan chocolate mousse is light as a cloud and deep as the cacao it comes from. No eggs, no cream, no refined sugar: just single-estate chocolate from our family estate in Cameroon, organic ingredients and a little kitchen magic.
In this recipe
How to make vegan chocolate mousse
- The chocolate
- Melt the chocolate in a heatproof bowl set over barely simmering water, stirring until smooth. Lift off the heat and let it cool until just warm to the touch.
- The air
- Pour the chilled aquafaba into a very clean bowl with the lemon juice. Whisk with an electric mixer on high until white and foamy, then keep going until it holds soft peaks, about 5 minutes.
- Add the coconut sugar a spoonful at a time, then the vanilla seeds and salt. Whisk until thick, glossy and holding firm peaks, about 5 minutes more.
- The fold
- Stir a large spoonful of the whipped aquafaba into the chocolate to loosen it. Then fold in the rest in two additions, cutting through gently so you keep as much air as possible.
- Spoon into four glasses or ramekins, cover and chill for at least 4 hours, ideally overnight.
- To serve
- Top with fresh raspberries, a spoon of coconut yoghurt, cacao nibs and a few flakes of salt just before serving.
Why aquafaba? The liquid from a tin of chickpeas whips just like egg whites and tastes of nothing once folded into chocolate.
On sweetness. Coconut sugar is unrefined and adds a soft caramel note. Grind it fine in a spice grinder so it dissolves into the foam.
Make sure the chocolate is only lukewarm when you fold. Too hot and the foam collapses; too cold and it seizes.
Vegan chocolate mousse: your questions
Is this vegan chocolate mousse gluten-free?
Yes. Every ingredient is naturally gluten-free. As always, check the label of your chocolate if you are cooking for someone with coeliac disease.
Will the mousse taste of chickpeas?
No. Aquafaba has a faint bean scent while you whisk, but it disappears completely once folded into dark chocolate and chilled.
Can I use maple syrup instead of coconut sugar?
Liquid sweeteners weaken the foam. If you prefer maple syrup, stir one to two tablespoons into the melted chocolate instead of whisking it into the aquafaba.
How long does it keep?
Covered in the fridge, it keeps for up to two days. It is at its airiest on the first day.
Why did my mousse collapse or turn grainy?
Almost always temperature. Chocolate that is too hot melts the foam; chocolate that is too cold sets into specks. Aim for lukewarm, around body temperature.
