Mousse au Chocolat

Creating light airy textures is always a challenge, but this simple recipe does the trick! Chocolately, velvety, and so light – this is as close to perfection in a dessert as possible. Try it as traditional Mousse au Chocolat, or if you want a more impressive treat, use it to make a mousse tart.


Time and serving size:

Serving size: makes 8 small single portions

Time: 25 minutes


Have you ever tried chocolate mousse in a tart? A flakey, ‘buttery’ tart base adds so much character to the chocolate flavour – and you can let your imagination go wild with some amazing toppings all the way from crushed hazelnuts, to walnuts, or even fresh fruit.


– 160ml aquafaba (the water drained from a can of chickpeas)

– 165g dark chocolate (we used 65% cocoa solids, vegan, and sweetened with coconut flower sugar)

– 25g coconut oil



1. Melt the chocolate on a double boiler/bain marie at a medium temperature (45 degrees Celcius). Melt in the coconut oil too and mix.

2. Seperately add the aquafaba into a blender (or beat by hand, but this is quite a workout!). The aquafaba will turn white and firm in texutre. Wait until it forms peaks when you dip your spatula in.

3. Remove the aquafaba into a bowl and add the chocolate and coconut oil mix, gently folding it in until the mass is homogenous. (Make sure here you don’t overmix or you will lose the air bubbles inside that give mousse its light texture).

4. Put into bowls or tart bases, and refridgerate. Remove 15 minutes before serving.

5. Garnish with anything you like – from strawberries to hazelnuts, this is a versatile dessert. For a light, airy texture – this dessert is best eaten cold.


Lasts 3 days in the refridgerator

Tip: if you are making this for friends, make the recipe the night before to allow the chocolate flavour to really set in

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