Vegan Chocolate Mousse
While aquafaba is mainly used in baked goods and meringue, it can also be used to make other desserts like this chocolate mousse recipe. This mousse is rich, creamy, and decadent—no eggs required.
The mousse itself is made from just four simple ingredients: chocolate chips, aquafaba, apple cider vinegar, and vanilla extract. You can also make an optional cherry sauce for added flavor and antioxidants from the frozen cherries.
Ingredients
- 1 cup (180g) chocolate chips
- ¾ cup (180ml) aquafaba (room temperature)
- ¾ teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Cherry Sauce (optional)
- ¼ cup water
- 2-3 tablespoons sugar
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
- ½ pound (227g / 1 3/4 cups) frozen cherries
Instructions
- Place chocolate in a bowl and place the bowl in the microwave and set for 30 seconds. When the time is up, remove the bowl and stir the chocolate. Scrape down the sides and repeat until just a few lumps remain. At this point, don’t put the bowl back in the microwave, just stir until all of the chocolate has melted and is completely smooth, set aside to cool. (The double boiler method can also be used to melt the chocolate, see notes below.)
- Once the chocolate is almost cooled down, add aquafaba and apple cider vinegar to a clean metal or glass bowl and begin whipping at high speed.
- When you reach the soft peaks stage, add the vanilla extract. Keep whipping until you get to the stiff peaks stage. This can take anywhere from 2.5 minutes or more, depending on your mixer and your aquafaba. Once you reach the stiff peaks stage, mix for another 2 minutes.
- Add the cooled chocolate and continue whipping with your mixer. After adding the chocolate, the mixture will deflate and become runny and then it will start to become thick. Once it starts to get thick, stop whipping.
- Divide the mousse into separate serving bowls and serve immediately or place in the refrigerator to chill.
- Serve with the topping you like such as coconut whipped cream and/or fresh berries.
Cherry Sauce (Optional)
- Add water, sugar, cornstarch, and lemon juice to a small pot. Whisk until all ingredients have been incorporated.
- Place pot over medium heat and whisk mixture continuously until it starts to thicken.
- Add frozen cherries and stir. When mixture starts to bubble, turn the heat down to low and simmer for 8-10 minutes. Stir occasionally so the mixture does not stick to the bottom of the pot.
- After the time has passed, remove the pot from the stove and allow the sauce to cool completely in the pot. Once cooled, place the cherry sauce in a jar and refrigerate. You will end up with ¾ cup of cherry sauce.
- When separating chocolate mousse into bowls, add a layer of cherry sauce in between two layers of mousse. See images above.