Light and delicious, this chocolate mousse is the dreamiest dessert.
![Dreamy Chocolate Mousse [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/05/Dreamy-Chocolate-Mousse-vegan-gluten-free-by-The-Flexitarian-v83-683x1024.png)
Light and delicious, this chocolate mousse is the dreamiest dessert. Quick and easy, you can make it a day ahead.
Guilt-free, this recipe has no egg, no cream and only contains 1 tablespoon of sugar.
It is made with aquafaba (otherwise known as chickpea brine). Whisked in a food mixer, chickpea brine transforms itself into whisked egg whites. It is perfect for this vegan chocolate mousse. Try it, it is really amazing!
Make sure that the chickpea brine you are using does not contain salt as otherwise this chocolate mousse might not taste as good.
This chocolate mousse is really scrumptious, especially served with fresh berries. Enjoy!
I hope you enjoy this dreamy chocolate mousse recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
![Dreamy Chocolate Mousse [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/04/Dreamy-Chocolate-Mousse-vegan-gluten-free-by-The-Flexitarian-v800-300x300.jpg)
Dreamy Chocolate Mousse
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 400 g chickpea can – best if the can does not contain salt
- 1/2 tsp cream of tartar
- 200 g dark chocolate
- 1 Tbsp sugar
Instructions
- Drain the chickpea and transfer the brine to the bowl of a food mixer. (you can use the chickpeas to make hummus later)400 g chickpea can – best if the can does not contain salt
- Break the chocolate and place it into a heatproof bowl. Sit the bowl in a pan over simmering water so that the chocolate melts. Stir often.200 g dark chocolate
- With your food mixer on high speed, whisk the chickpea brine to stiff peaks (as you would do with egg whites). It should take 5-10 mins depending on your food mixer or whisk. Add the cream of tartar and sugar. Whisk for another 10 seconds.1/2 tsp cream of tartar, 1 Tbsp sugar
- Once the chocolate is melted, cool it down so you can touch it. You want the chocolate to have cooled down but still, be liquid. If it is too hard it will not mix well for the next step.
- With a spatula, carefully fold half of the chocolate in the whisked chickpea brine. Once it is well mixed, carefully fold the second half. Transfer mousse to a serving bowl or serving dishes. Leave to set in the fridge from 4 hours to overnight.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/dreamy-chocolate-mousse-vegan-gluten-free/
I cannot wait to see your posts!
3 must-try chocolate mousse recipes
![Ginger Chocolate Mousse [vegan] | The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2021/12/Ginger-Chocolate-Mousse-vegan-v84-%C2%A9-Annabelle-Randles-The-Flexitarian-683x1024.jpg)
![Chocolate Mocha Mousse [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2017/03/Chocolate-Mocha-Mousse-vegan-gluten-free-by-The-Flexitarian-v8.jpg)
Hi there, i came across this recipe after reading about aquafaba so i decided to try it out. I was slightly skeptical at first as the canned chickpeas i had the brine was.. pretty briney ie. salty, so i was a bit worried that i may just be wasting a whole bar of chocolate but decided it was worth a try. I must say i was surprised how delicious this mousse is – the flavour is strong but delicous and chocolatey. I did find tho that the texture was not quite a fluffly as it looked, it had a slightly lumpy/grainy texture, however the tiny “lumps”tasted like choclate so i am not sure if this is something to do with the cooling of the chocolate or maybe i didnt whisk the aquafaba enough? Have you noticed this texture with your mousse? Also do you tend to use a more natural aquafaba as the one i used as i mentioned, was rather salty. i checked the ingredients and it contains: salt, sugars, disodium EDTA – which i am not sure how good that is and calcium chloride, again not sure how healthy that is either. Obvisouly cooking your own from dried is best as you can choose whether to add salt or not and i think it would give a much milder taste to whatever the end product is you are making. I just dont temd to have alot of time to cook my own . Anyway this is a great recipe and even using the canned chickpeas the result was awesome! Thanks for sharing
So glad you tried the recipe and enjoyed it. I did not have any grainy texture in mine so maybe you are right it has to do with the cooling of the chocolate. I use canned organic chickpeas so the juice is pretty natural, the box does not mention salt, sugars or disodium EDTA. For aquafaba desserts I would say to try to avoid chickpea brine that contains salt as it will impact the taste (thanks for pointing out it could be a problem – I will amend the recipe). Annabelle x
Hi there, this is so cool and unexpected. Can you use the aquafaba of any bean, like white beans? I have too many white beans and would love to repurpose the water for a mousse!
Ella – Chickpeas work best. I have not tried it with white beans. You can try to whip the brine and see if they whip properly. If you try it let me know as I am very curious to see if it works. Sorry I cannot be more help.
Annabelle
Hello! Do you fold the chocolate in and then whip that with the electric mixer? Or do you just mix with the spatula by hand then to fridge? Thanks! 🙂
Audrey-
Fold half of the chocolate carefully in the whisked chickpea brine with a spatula. Once it is well mixed, carefully fold the second half with a spatula.
Annabelle x
I had the same issue as ScubaClaire. It was delicious when I first prepared it. I stuck it in the fridge for the day, brought it to a dinner party and served it. It was no longer light and fluffy. It was firm and terribly gritty tasting. Very disappointing.
Sorry that you had issues with the texture. This has to do with the cooling of the chocolate (it starts to seize if too cold) or if water got into the chocolate while melting.