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Vegan Chocolate Mousse made with Aquafaba (Chickpea Brine)

Crazy Vegan Kitchen
A creamy Chocolate Mousse made with Aquafaba (chickpea brine). GF | V and free from Coconut, Nuts and Avocado.
5 from 2 votes
Prep Time 15 mins
Total Time 15 mins
Course Dessert
Servings 6


  • 1 cup Aquafaba room temperature
  • 1/8 tsp Cream of Tartar
  • 1 tablespoon Cane Sugar use Coconut Sugar for an even healthier version
  • Seeds from 1 Vanilla Bean Pod
  • 6 oz Dark Chocolate melted (make sure it is dairy-free)
  • Raspberries to decorate


  • Melt your dark chocolate over a bain marie or in the microwave - be careful and keep an eye on it so it doesn't burn. Once melted, leave to cool whilst preparing meringue.
  • In a bowl of a stand mixer, combine Aquafaba and cream of tartar. Whisk until soft peaks form - this will take anywhere between 5-15 minutes. Once you've achieved soft peaks, add coconut sugar and vanilla bean seeds in. Continue whisking for another 1 minute.
  • Drizzle your chocolate into the meringue and gently fold it in with a spatula. Fold until all the chocolate has evenly incorporated into the meringue.
  • Pour into glasses and chill for at least 4 hours. Decorate your set mousses with raspberries and enjoy!


Adapted off Miriam's Blog
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