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Mousse au Chocolat

Prep Time25 mins
Servings: 8 Small Portions



  • 160 ml aquafaba the water drained from one can of chickpeas
  • 165 g dark chocolate we used 67% cocoa solids vegan and sweetened with coconut flower sugar
  • 25 g coconut oil
30 g – 60 g coconut sugar or maple syrup optional / depending on desired sweetness


  • Melt the chocolate over bain marie at a medium temperature (45 degrees Celcius). Once melted add in the coconut oil and your choice of sugar (if using) and mix. Take off the heat.
  • Drain the tin of chickpeas and pour the liquid into your mixer (or beat by hand, but this is quite a workout!). Whisk on high speed for about 5 minutes or until it turns white and firm in texutre. Wait until it forms peaks when you lift the whisk out.
  • Gently add the chocolate and coconut oil mix to the aquafaba, folding it in carefully 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)
  • Pour or pipe into ramekins or small glasses and place in the fridge to set. Remove 15 minutes before serving. 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.


Fridge setting time: 2 hours