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Think you can’t have rich Chocolate Mousse without eggs?? Think again!!!!

Vegan Chocolate Mousse

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Hi Bold Bakers!

What day can’t be improved by dessert? Better yet, what day can’t be improved by a chocolate dessert? Even more so, what could possibly get better than ending (or beginning) your day with a truly guilt-free chocolate dessert? My Vegan Chocolate Mousse is the epitome of a delicious and truly nutritious chocolate dessert!

Whether you have dietary restrictions or are just looking to lighten things up, this recipe is for you. Made from one of my favorite secret ingredients, aquafaba, this Vegan Chocolate Mousse is oil-free, dairy-free, egg-free, gluten-free and grain-free! I know you’re thinking, “how is that possible?” It’s true! On top of all that, this mousse is made with only 4 ingredients – making it not only a joy to eat but a breeze to make!

Traditional chocolate mousse can be intimidating to make and full of high-fat dairy products. This Vegan Chocolate Mousse recipe starts with a vegan meringue made with the “aquafaba” I mentioned (this is the liquid from a can of chickpeas). If this is something you’ve never tried before you’re just going to have to trust me. It really works!

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After making the aquafaba meringue, I fold in good-quality melted chocolate to give it a bit of sweetness. That is seriously all there is to it! I know that choosing healthier options may seem unappealing or you might think that they requires more work, but this Vegan Chocolate Mousse is pure guilt-free magic. I cannot wait to hear what you all think!

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Get more Bold Baking Guilt Free Desserts including my Vegan Chocolate Pudding & Chocolate and Healthy Mound Bars.

5 from 1 vote
Think you can’t have rich Chocolate Mousse without eggs?? Think again!!!!
Vegan Chocolate Mousse
Prep Time
15 mins
Total Time
15 mins
 
Servings: 4
Author: Gemma Stafford
Ingredients
  • 1/2 cup (4floz/120ml) aquafaba (about 1 can)
  • 1/2 cup (3oz/90g) Bittersweet chocolate, melted
  • 2-3 teaspoons of powder stevia or powdered sugar
Instructions
  1. First melt your chocolate in the microwave in a microwave safe bowl in 30 second intervals until melted, set aside.
  2. Using a hand or stand mixer whisk the aquafaba to stiff peaks, this should take around 4 minutes.
  3. Next add in the powdered sweetener and continue to whip until you reach a stiff glossy consistency.
  4. Using a spatula gently fold in the chocolate until evenly combined.
  5. Transfer your mousse into individual servings or into one large one. Enjoy immediately!
  6. Cover and keep in the refrigerator for up to 3 days ( the mousse may loose some of its airy-ness over time but the flavor and richness will remain)

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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10 Comments

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  1. Bg on January 15, 2019 at 7:11 pm

    Hi Gemma this looks so delicious. Can you make this with only powdered sugar? Ian keeping off sugar I wanted to use maple syrup

    • Gemma Stafford on January 16, 2019 at 4:16 am

      Hi there,
      The sugar element of this dessert is very small, therefore it will be easy to substitute a liquid sugar such as maple syrup, or honey. Taste as you go, that will tell you when it is just right for you,
      Gemma 🙂

  2. Rita Jarman on December 29, 2018 at 1:21 am

    Hi Gemma
    I have made Chickpea meringue . I did excatly what the recipes said.when it is cooking it goes flat and watery why is this thanks

    • Gemma Stafford on December 30, 2018 at 8:53 pm

      Ah that is very strange i’m sorry to hear that. Are you using an electric mixer?

  3. Hande on April 29, 2018 at 4:04 pm

    I made this with water from beans in a carton, and it worked great! It’s very light and airy, so not like a mousse with avocado, but still very tasty! It did get better after sitting in the fridge for 2 hours though. Thanks for the recipe! 🙂

    • Gemma Stafford on April 29, 2018 at 9:40 pm

      Fantastic!!! Glad to hear it 🙂

      Best,
      Gemma.

  4. Rose Swedenburg on February 25, 2018 at 1:35 pm

    where can i get a can of aquafaba? or how do i make it?

    • Gemma Stafford on February 26, 2018 at 3:30 am

      Hi Rose,
      I am covering this shortly in Bold Baking Basics.
      Actually it is easy. buy a can of chick peas. Buy the best you can find. Drain off the chick peas, you must not waste these, (https://www.biggerbolderbaking.com/spiced-chickpeas-made-microwave/)then use the ‘water’ like you would egg white! whip it up. If you prefer to cook your own chick peas then you will need to reduce the cooking water until it becomes glutenous, then allow to go cold an whip.
      This works because the protein from the beans leech into the water. It works with pulses of any sort really, but chick peas have the most neutral flavor.
      Hope this is of help,
      Gemma 😉

  5. Aanandita on February 25, 2018 at 1:08 am

    Hi, Gemma this is not completely unrelated but can we have a bigger bolder app!

    • Gemma Stafford on February 25, 2018 at 4:02 am

      Hi there,
      Haha! Yes, but not just yet.
      getting an APP right is a big job, need a bit of time. Cookbook first,
      Gemma 🙂

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