I’ve never made vegan mousse au chocolat. I never wanted to try the full-fat version with avocado, so I just contented myself with dark chocolate for the occasional chocolate fix.
Then I saw this recipe by Lara from Vanillacrunnch, which is using aquafaba (chickpea liquid) to make the mousse fluffy, and I was sold. I was surprised at how well it worked out on the first try and since then I’ve made it 4 times, including as a Christmas dessert.
Ingredients:
- fluid from 1 can of chickpeas (400g can)
- 150g dark chocolate
- 0.5 tsp vanilla extract/powder
Instructions:
- Drain the chickpeas and make sure to capture all the fluid in a big bowl. It should be about 250 ml. Refridgerate the fluid for a while.
- Break the chocolate into medium-sized chunks and melt in a pot over hot water (in a water bath).
- Add vanilla and let the chocolate cool off a little while preparing the next step.
- With an electric whisk, whisk the chickpea liquid until it is fluffy and peaks form (can take 10 minutes).
- Carefully fold in the chocolate with a spatula and mix well.
- Pour the mixture into small glasses and leave in the fridge for about an hour to a few hours before serving. Don’t leave in too long though, because the liquid might settle at the bottom.

Vegan Mousse Au Chocolat
2017-01-22 16:39:34

Yields 4
Total Time
25 min
Ingredients
- fluid from 1 can of chickpeas (400g can)
- 150g dark chocolate
- 0.5 tsp vanilla extract/powder
Instructions
- Drain the chickpeas and make sure to capture all the fluid in a big bowl. It should be about 250 ml. Refridgerate the fluid for a while.
- Break the chocolate into medium-sized chunks and melt in a pot over hot water (in a water bath).
- Add vanilla and let the chocolate cool off a little while preparing the next step.
- With an electric whisk, whisk the chickpea liquid until it is fluffy and peaks form (can take 10 minutes).
- Carefully fold in the chocolate with a spatula and mix well.
- Pour the mixture into small glasses and leave in the fridge for about an hour to a few hours before serving.
Notes
- If possible, leave the chickpea fluid in the fridge for a bit, so that it is cool when you whisk it.
- Don't leave the mousse in the fridge for too long because the liquid might settle at the bottom after several hours.
Adapted from Vanillacrunnch
Adapted from Vanillacrunnch
Our Vegan Revolution https://www.ourveganrevolution.com/
Zutaten:
- Flüssigkeit aus 1 Dose Kichererbsen (400g Dose)
- 150g dunkle Schokolade
- 0.5 TL Vanille Extrakt/Pulver
Zubereitung:
- Kichererbsen abgießen und dabei die komplette Flüssigkeit in einer großen Schüssel auffangen. Es sollte etwa 250 ml ergeben. Die Flüssigkeit wenn möglich für eine Weile im Kühlschrank kühlen.
- Die Schokolade grob zerbrechen und im Wasserbad schmelzen.
- Vanille hinzufügen und die Schokolade etwas abkühlen lassen, während du zum nächsten Schritt gehst.
- Mit einem Handrührgerät die Kichererbsen-Flüssigkeit schlagen, bis sie weiß & fluffig ist (ähnlich wie Eischnee; das kann bis zu 10 Minuten dauern).
- Vorsichtig die Schokolade mit einem Teigschaber unterheben.
- Nun die Flüssigkeit in kleine Gläser oder Schälchen geben und für 1 Stunde oder ein paar Stunden im Kühlschrank kühlen (aber nicht länger als einige Stunden, da sich eventuell Flüssigkeit unten absetzt).