Whipped aquafaba is the secret here, taking the place of eggs to build a light, cloud-like structure that still sets up into something rich and spoonable. Melted dark chocolate and a touch of coconut milk form the silky base, deepened with vanilla and a pinch of sea salt so every bite tastes indulgent rather than diet-driven. The chickpea liquid whips up into stiff, glossy peaks just like a classic meringue, and folding it in gently keeps the mousse airy instead of dense. A few hours in the fridge is all it takes for the texture to firm into that perfect, spoon-holding set. Finish with vegan whipped cream and shaved chocolate for a dinner-party-worthy dessert that happens to work beautifully on an egg free menu.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Bring 1 inch of water to a simmer in a medium saucepan. Set a heatproof bowl over the pan, making sure the bottom does not touch the water. Add the chopped chocolate and coconut milk to the bowl and stir occasionally until the chocolate is fully melted and the mixture is smooth, about 3–4 minutes.
Remove the bowl from the heat and stir in the vanilla extract and salt. Set aside to cool until the mixture is no longer warm to the touch but still fluid, about 10–15 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
