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Vegan Chocolate Mousse In A Glass

VEGAN CHOCOLATE MOUSSE WITH AQUAFABA

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This Vegan Chocolate Mousse is made with aquafaba and dark chocolate. It is rich, sweet, fluffy, and light. Easy and simple dessert recipe, with only 3 ingredients. Best served with coconut whipped cream.
Prep Time:15 mins
Chilling Time::3 hrs
Total Time:3 hrs 15 mins
Course: Dessert
Cuisine: Czech
Diet: Vegan
Yield: 4 servings
Calories: 258kcal
Author: Plantiful Bakery

Ingredients
 

Chocolate Mousse:

  • 125 g (1/2cup/125ml) aquafaba, room temperature , (liquid from a can of chickpeas)
  • 150 g (5,3oz) vegan dark chocolate bar, 60-70% , (high-quality)
  • 3 tbsp (38g) white granulated sugar*

Coconut Whipped Cream (optional):

  • 200 g coconut cream , (thick part from a can of full-fat coconut milk chilled in the fridge overnight)
  • 4 tbsp (30g) powdered sugar

Instructions

  • Open the can of chickpeas and drain the chickpea water (aquafaba) through a strainer into a medium-size glass bowl (make sure the bowl is grease-free and dry). Whisk the aquafaba with a hand mixer on high speed until stiff peaks form. It should take about 5-10 minutes. If you tilt the bowl and the aquafaba slides down, keep whipping. Then slowly add the granulated sugar while the mixer is running and mix for about 3-5 minutes.
  • Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water (don't let the bottom of the bowl touch hot water). Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, take the bowl off the heat, and allow the chocolate to cool down a little (it should not be warm to touch).
  • Gently and gradually fold the melted chocolate into the whipped aquafaba using a spatula (it will deflate a bit once you combine it).  Make sure that no chocolate drop to the bottom of the bowl. Be careful not to overmix.
  • Divide the mixture into 4 smaller glasses. Put them into the fridge and let chill for at least 3 hours, ideally overnight, to set.
  • Coconut Whipped Cream: Add coconut cream and powdered sugar to a mixing bowl and whip it with a hand mixer until light and fluffy and small peaks form.
  • Serve chilled chocolate mousse with coconut whipped cream, chocolate shavings, or fresh berries.
  • Enjoy!

Notes

* You may add less or more sugar to the aquafaba. It depends on your taste and how sweet is the chocolate you use.

Storage

Store the chocolate mousse in the glasses in a fridge, ideally covered (e.g with aluminum foil). It will keep up for 3-5 days.

Nutrition

Calories: 258kcal
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