Button to scroll to the top of the page.
Loading video...

Chocolate Mousse with Aquafaba

Serves/Yield: 8-10 half cup servings


  • ¾  cup chickpea liquid (200ml), drained from one 15 oz. can of unsalted or low sodium chickpeas
  • ¼  tsp cream of tartar
  • ¼  tsp salt
  • ⅓  cup confectioners sugar (or vegan sugar substitute)
  • 7 oz. dark chocolate (vegan)
  • ⅓ cup almond milk
  • ½ tsp vanilla extract (alcohol-based, not oil-based)
  • ½ cup macadamia nut pieces, toasted (optional)
  • ½ cup strawberries (optional)



  1. In a bowl of a standard mixer, place chickpea liquid, cream of tartar, salt, and confectioners sugar. Beat on medium-high speed for ~10 minutes or until the mixture forms stiff peaks. The product that forms is called aquafaba.
  2. Melt chocolate and almond milk in double boiler or in microwave at 30 second intervals until chocolate is completely melted. Add vanilla and stir to combine mixture then transfer to a large mixing bowl.
  3. Gently fold whipped aquafaba into the chocolate-almond milk mixture in batches and be as delicate as possible to preserve the air. Transfer chocolate mousse to refrigerator and let it set for at least 1 hour.
  4. Garnish with toasted nuts, cinnamon sugar or berries, if desired. Enjoy!
  • Tags: