Description

A light and airy Vegan Chocolate Mousse made with rich dark chocolate, aquafaba, and soy cream. This dairy-free and egg-free dessert is perfect for vegans and those seeking a luscious, creamy treat without animal products. The mousse is gently folded to maintain its fluffy texture and chilled to set, making it an elegant and indulgent dessert suitable for any occasion.

Ingredients

Scale

Chocolate Mixture

180 g vegan dark chocolate (70% minimum)
200 ml soy cream
60 ml pure maple syrup
2 teaspoons vanilla extract (or 1 teaspoon vanilla powder/vanilla bean paste)
¼ teaspoon sea salt

Aquafaba Mixture

120 g aquafaba
¼ teaspoon lemon juice (or apple cider vinegar/white wine vinegar/cream of tartar)

Optional Topping

100 g vegan whipped cream (optional, to serve)

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Instructions

Melt ingredients: Add the dark chocolate to a medium heatproof bowl with the soy cream and place it on top of a saucepan with a little water in the bottom, creating a double boiler or bain marie. Gently heat until the chocolate has fully melted, stirring occasionally to combine the mixture smoothly.
Cool mixture: Carefully remove the bowl from the water bath and stir in the pure maple syrup, vanilla extract, and sea salt. Set aside to cool slightly for 15-20 minutes, allowing the flavors to meld.
Whip aquafaba: Using a clean large bowl or a stand mixer bowl, add the aquafaba and lemon juice. Whisk with an electric whisk or stand mixer for 10-12 minutes until stiff peaks form—so stiff you can comfortably invert the bowl without the aquafaba falling out.
Fold aquafaba into chocolate: Gently fold one-third of the whipped aquafaba into the cooled melted chocolate mixture using a rubber spatula. Then fold in the remaining aquafaba in two parts carefully to maintain the airy texture, avoiding overmixing to prevent deflation.
Set mousse: Divide the mousse evenly between small ramekins, serving glasses, or bowls, using an ice cream scoop for consistent portions. Place the mousse in the refrigerator and chill for at least 4 hours or preferably overnight to allow it to fully set.
Serve: Just before serving, top each mousse with vegan whipped cream if desired for an extra creamy finish and garnish.

Notes

Aquafaba is the liquid from canned chickpeas and acts as an egg white substitute to create the mousse’s light texture.
You can substitute lemon juice with apple cider vinegar, white wine vinegar, or cream of tartar to stabilize the aquafaba.
Ensure no water gets into the chocolate while melting, as it can seize the chocolate and ruin the texture.
This mousse can be made a day ahead and stored covered in the fridge for up to 2 days.
Use high-quality vegan dark chocolate with at least 70% cocoa for the best flavor and texture.