Easy Vegan Mousse au Chocolat (low fat)

reading time: 3 min

Granted, I am a bit of a chocoholic. And yes, there are already two recipes for vegan chocolate mousse on my blog, but – they are all very different 😜

While my easy vegan low carb mousse au chocolat from years ago is purely made with coconut milk, my more recent silky vegan mousse au chocolat is made with silken tofu – and today's easy vegan low fat mousse au chocolate has yet another base: aquafaba!

If you don't know about aquafaba yet, it's just the fancy term for chickpea brine. Yes, that weird-smelling liquid that is used to preserve canned chickpeas and that you usually throw away when using the chickpeas! It's actually an amazing plant-based (and basically free) substitute for egg whites, such as in vegan mayonnaise, marshmallows, macarons or even meringue. And don't worry, you won't taste it at all in this recipe, I promise!

Just look how fluffy, light and airy this chocolate mousse is! And it tastes heavenly chocolaty ... 🥰

Honestly, texture-wise and maybe even taste-wise this has to my favourite of the three mousse recipes. And the best: it uses what is essentially a waste product and turns it into a dreamy dessert!


Preparation time: 12 mins (+ 1 hour refrigeration)
Main ingredients: chickpea brine, chocolate, non-dairy milk
difficulty level: easy
serves: 2-4
suitable for: vegan, lactose-free, gluten-free, low carb


150 ml (1/2 cup + 2 tbsp) aquafaba (in my case this equaled the liquid / brine of 1 can of chickpeas)
1/2 tsp cream of tartar
125 ml (1/2 cup) non-dairy milk (I recommend almond milk or coconut milk)
25 g (1 cup)
high-quality vegan semi-sweet chocolate, roughly chopped (I use 70 %)
2-3 tbsp (1/8 cup) raw cane sugar or light sugar

2-3 tbsp high-quality cacao powder

optional garnish:
shaved vegan semi-sweet chocolate
fresh berries such as raspberries or strawberries
full-fat coconut cream (chilled overnight) or vegan whipped cream


Drain the chickpeas and reserve the liquid, aka the aquafaba. (You can use the chickpeas to make falafel burgers, or a yummy coconut curry, or even brownies!)

Place a heat-resistant bowl over boiling water, and combine chopped chocolate, sugar, cacao powder and non-dairy milk in the bowl. Stir occasionally. When the sugar has completely dissolved, and most of the chocolate has melted, turn off the heat and allow to fully melt into a smooth mixture under the residual heat.

Take the bowl off the pot with hot water to allow the mixture to cool down.

Meanwhile, take 150 ml (1/2 cup + 2 tbsp) of aquafaba and add it to a clean glass or metal bowl, along with the cream of tartar. Using an electric whisk, whip whip whip the liquid until you achieve stiff peaks similar to whipped cream, and you can even turn the bowl upside down without the whipped aquafaba moving – this takes about 10 minutes.

Gently fold the melted and cooled down chocolate into the whipped aquafaba mixture with a spatula and very slightly stir it until well incorporated. You will be left with a thick, but still quite liquid foam.

Pour the foamy chocolate mousse into jars and place in the fridge.

Chill for at least 1 hour or until it is needed.

Serve with fresh berries, a bit of grated chocolate, and an optional but recommended dollop of coconut cream of vegan whipped cream on top!

It really pays off using a good quality chocolate brand when making your own mousse au chocolat as the recipe's success kind of stands and falls with great rich chocolate.
I didn't do this, but apparently it helps to use cold aquafaba to form stiff peaks faster, so you may want to place your canned chickpeas in the fridge for a few hours before beating the aquafaba.
- The cream of tartar works as a stabilizer for the aquafaba here. You could also use cream stablizier instead.