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Chocolate Mousse (aquafaba)

I already have a couple of chocolate mousse recipes on my channel but none using aquafaba (chickpea water). This recipe is light and fluffy, great for a dinner party.
Course: Dessert
Keyword: chocolate mousse, dairy free, egg free, vegan mousse


  • 3/4 cup aquafaba (chickpea water) unsalted
  • 2 tsp vanilla extract
  • 1/2 tsp cream of tartar
  • 1 tbsp plant milk
  • 2 tbsp coconut sugar or sweetener of your choice
  • handful of cacao nibs/chocolate drops
  • pinch of pink/sea salt
  • 200 g dark chocolate


  • Drain the liquid from the chickpeas. This should be about 3/4 - 1/2 cup of liquid. Add to a large bowl with the cream of tartar. Whisk for 5 minutes continuously until its thick and fluffy.
    Add the sugar. Whisk for another 5 minutes until the aquafaba forms stiff peaks.
    Malt the chocolate in a bain marie or slowly in a microwave (10-15 seconds then mix, repeat until melted).
    Pour into the aquafaba and add the milk. Fold them together to form a thick mousse. Its important to fold as mixing will knock the bubbles out of the mousse. Add a handful of cacao nibs or chocolate drops. Fold in then spoon into ramekins.
    Sprinkle the top with nibs/drops and refrigerate for 1 hour (minimum). Serve straight from the fridge. Enjoy!



TIP: Use unsalted aquafaba. I served it into two lager bowls but this could easily serve 4 into smaller ramekins. Use dark chocolate as I found the milk chocolate version wasn't as rich.