Aquafaba Chocolate Mousse Recipe | Pamela Salzman & Recipes Skip to content

Aquafaba Chocolate Mousse Recipe

I have shared with you recipes for plant-based chocolate pudding made with tofu, avocados, and sweet potatoes (in Kitchen Matters.) If you know me, you know I love chocolate any which way.  According to Dr. Andrew Weil and many others, dark chocolate is a superfood.  So to combine one superfood with another is a true WIN-WIN!  My latest obsession is aquafaba chocolate mousse, a plant-based treat which uses canned chickpea liquid as the base.  Stay with me!

Why you’ll love this recipe

  • It’s plant-based;
  • Uses canned chickpea liquid, an ingredient you probably throw away;
  • It’s light and not too sweet – just how I like my desserts;
  • Can be made in advance;
  • Possibly can do double duty as a frosting.

Aquafaba Chocolate Mousse Ingredients

  • Aquafaba: is the liquid in a can of chickpeas. Canned chickpeas work best for this. You can use homemade chickpea liquid but I would simmer the liquid a little further to reduce it and make it thicker. When aquafaba is whipped, it resembles whipped egg whites. 
  • Cream of tartar: is a white powder that is used to help stabilize meringues, and in this case, whipped aquafaba. 
  • Powdered sugar / confectioner’s sugar: is pulverized cane sugar. I prefer brands that contain tapioca starch instead of cornstarch. 
  • Dark chocolate: I prefer dark chocolate because it has less sugar, but if you need this to be sweeter, use bittersweet. 
  • Milk: I used Malibu Mylk flax milk, but you can use any milk you like here. 

How to Make Aquafaba Chocolate Mousse

  1. Melt the chocolate and milk in a double boiler (or in a bowl set over a saucepan of simmering water) or in the microwave at 30 second intervals until the chocolate is all melted. Stir to combine the mixture, then transfer it to a large mixing bowl. Allow to cool.  It should still be melted, just not hot.
  2. In the bowl of a stand mixer, place the chickpea liquid, cream of tartar, salt and confectioners sugar. Beat on medium high speed for 10 to 15 minutes (or less), until tripled in volume. It should look like thick shaving cream and be able to hold stiff peaks.
  3. Fold (do not stir or you deflate the aquafaba) the whipped aquafaba into the chocolate mixture in batches trying not to totally deflate the whipped aquafaba. I use a large silicone spatula. Transfer the chocolate mousse into small serving dishes, then refrigerate to set, at least an hour but preferably longer. Keep refrigerated for up to 4 days.

Tips for Making Aquafaba Chocolate Mousse

  • Make sure the whipped aquafaba is thick like shaving cream. Don’t go based on the timing in the recipe, but more on visual cues. If you’re using a stand mixer, it can take as little as 2-3 minutes or as long as 10 minutes. You can check consistency by scooping some of the whipped aquafaba with the whisk and it it holds a stiff peak at the tip, then you’re set. 
  • Fold the aquafaba into the chocolate. This is key!
  • Make sure chocolate is not too hot or else it will start to liquify the aquafaba. 
  • Allow time to chill the mousse after you make it so that it firms up a bit. 
  • Feel free to double the recipe to serve more. 
  • The next time you use a can of chickpeas, save the aquafaba in the fridge for up to 4 days or freeze the liquid for up to 3 months.  Thaw to make the mousse.

Substitutions for Aquafaba Chocolate Mousse

  • Cream of tartar – use 1/4 teaspoon of lemon juice
  • Milk – you can use any kind of milk here

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes.

Aquafaba Chocolate Mousse
Serves: 4
 
Ingredients
  • 3½ ounces dark chocolate pieces (about ½ cup) or your favorite chocolate
  • 2½ Tablespoons almond milk, oat milk, or any milk you like
  • 6 Tablespoons chickpea liquid, drained from a can of chickpeas
  • ⅛ teaspoon cream of tartar
  • ⅛ teaspoon sea salt
  • 2 Tablespoons confectioners / powdered sugar
Instructions
  1. Melt the chocolate and almond milk in a double boiler (or in a bowl set over a saucepan of simmering water) or in the microwave at 30 second intervals until the chocolate is all melted. Stir to combine the mixture, then transfer it to a large mixing bowl. It’s OK if the mixture is slightly warm, but it shouldn’t be hot.
  2. In the bowl of a stand mixer, place the chickpea liquid, cream of tartar, salt and confectioners sugar. Beat on medium high speed for 10 to 15 minutes (or less), until tripled in volume. It should look like thick shaving cream and be able to hold stiff peaks.
  3. Fold (do not stir or you deflate the aquafaba) the whipped aquafaba into the chocolate mixture in batches trying not to totally deflate the whipped aquafaba. I use a large silicone spatula. Transfer the chocolate mousse into small serving dishes, then refrigerate to set, at least an hour but preferably longer. Keep refrigerated for up to 4 days.

 

 

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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

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