My Easy Chocolate Mousse with Chickpea Water (Aquafaba)

If you’re looking for a chocolate mousse that’s airy, rich, and completely dairy-free, this aquafaba chocolate mousse is a must-try. Instead of cream or eggs, this recipe uses chickpea water (aquafaba) to create an ultra-light, whipped texture; no dairy, no heaviness, just pure chocolate goodness.

I love this recipe because it feels fancy but is incredibly easy to make. Aquafaba, the liquid from a can of chickpeas, whips up just like egg whites, creating a fluffy, cloud-like consistency.

When combined with melted dark chocolate, it turns into a mousse that’s silky, decadent, and naturally vegan. Plus, you don’t even taste the chickpeas; just smooth, chocolatey perfection.

This mousse is ideal if you want a healthier chocolate dessert without sacrificing texture. It’s lower in fat than traditional mousse but still delivers that deep chocolate flavor. Whether you’re vegan, avoiding dairy, or just want to try something new, this aquafaba chocolate mousse will blow you away.

Tips for Making the Best Aquafaba Chocolate Mousse

Use room-temperature aquafaba – Cold chickpea water doesn’t whip as well, so let it sit at room temperature for about 10 minutes before using.
Melt the chocolate gently – Overheating can cause chocolate to seize, so melt it in short intervals in the microwave or use a double boiler.
Be patient when whipping – Aquafaba takes longer to whip than egg whites, so expect about 5-10 minutes of whisking for soft peaks.
Chill for at least 2 hours – The mousse needs time to firm up in the fridge for the best texture.

Ingredients

Aquafaba (chickpea water) – 120ml / ½ cup (from about one can of chickpeas)
Dark chocolate – 100g / ½ cup, melted
Unsweetened cocoa powder – 15g / 2 tbsp
Sugar or sweetener – 50g / ¼ cup
Vanilla extract – 1 tsp

Alternative Ingredients

Dark chocolate substitute: If you prefer a sweeter mousse, use milk chocolate. For an intense, slightly bitter taste, go for 70% dark chocolate or higher.
Sugar substitute: Maple syrup, agave, or coconut sugar can replace regular sugar. Stevia or erythritol works for a lower-carb option.
Vanilla extract: You can swap this for almond extract or even a splash of espresso for a deep, rich chocolate flavor.

Step 1: Melt the Chocolate

Break the dark chocolate into small pieces and melt it using one of the following methods:

Microwave: Heat in 20-second intervals, stirring in between until smooth.
Double boiler: Place a heatproof bowl over a pot of simmering water and stir the chocolate until melted.

Set the melted chocolate aside to cool slightly.

Step 2: Whip the Aquafaba

Pour the aquafaba into a clean, dry mixing bowl. Using a hand mixer or stand mixer, whip the chickpea water on high speed for 5-10 minutes until soft peaks form. The texture should resemble whipped egg whites—light, airy, and fluffy.

Step 3: Add Sugar and Vanilla

Gradually add the sugar and vanilla extract to the whipped aquafaba while continuing to mix. Keep whisking until the mixture becomes glossy with stiff peaks, similar to meringue.

Step 4: Combine with Chocolate

Slowly pour the melted chocolate into the whipped aquafaba while gently folding with a spatula. Avoid overmixing, as you want to keep as much air in the mousse as possible. Once fully combined, the mixture should be smooth and airy.

Step 5: Chill the Mousse

Spoon the mousse into serving dishes or ramekins. Cover and refrigerate for at least 2 hours to allow it to set properly. The longer it chills, the thicker and creamier it will become.