Vegan Chocolate Mousse

Total time2 hr 25 min

Prep time20 min

Cook time5 min

4.6

(13)

Rich, deeply chocolatey, and impossibly airy, this mousse is the kind of dessert that makes people do a double-take when you tell them what's in it. The secret weapon is aquafaba — the liquid from a can of chickpeas — which whips up into stiff, glossy peaks just like egg whites, giving the mousse its signature cloud-like lift without any animal products. A double boiler gently melts 70% cacao dark chocolate with full-fat coconut milk into a silky base, and a pinch of sea salt and vanilla round out the flavor beautifully. Folding the whipped aquafaba in stages keeps all that hard-earned volume intact, so the final texture is genuinely light and mousse-like rather than dense or fudgy. Each batch makes four generous servings, and after a couple of hours in the fridge, the mousse sets into something that holds its shape and looks stunning in a glass. Finish with shaved chocolate or a dollop of vegan whipped cream and it's honestly dinner-party worthy. This is the recipe to keep in your back pocket whenever you need a showstopper that happens to be completely plant-based.

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Ingredients

4 servings

6 oz vegan dark chocolate (70% cacao), finely chopped
3 tbsp full-fat coconut milk
1 tsp vanilla extract
¼ tsp fine sea salt
¾ cup aquafaba (liquid from 1 can of chickpeas)
¼ tsp cream of tartar
3 tbsp organic cane sugar

For serving

vegan whipped cream, for serving (optional)
shaved vegan chocolate, for serving (optional)

Instructions

1
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.
2
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.

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