Vegan Dark Chocolate Mousse with Toasted Almonds
Rich, deeply chocolatey, and impossibly airy, this dark chocolate mousse is the kind of dessert that makes people ask for the recipe before they've even finished their first spoonful. The secret to its cloud-like texture is aquafaba — the liquid from a can of chickpeas — which whips up into stiff, glossy peaks just like egg whites, making the whole thing completely plant-based without any compromise on structure or elegance. A touch of coconut oil keeps the melted chocolate silky and smooth, while vanilla and fine sea salt round out the deep, bittersweet flavor of the 70% cacao chocolate. Folding the whipped aquafaba into the cooled chocolate in stages is what gives each serving that signature mousse lift — light enough to feel indulgent without being heavy. After a couple of hours in the fridge, the mousse sets into something truly luxurious, and the toasted sliced almonds scattered on top add a warm, nutty crunch that contrasts beautifully with the cool, velvety base. A pinch of flaky sea salt at the end pulls everything together and makes the chocolate flavor pop. This recipe makes four generous servings and is the kind of showstopper you can prep well ahead of time, which makes it perfect for dinner parties or whenever you want dessert to feel a little special.
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Learn more →Ingredients
4 servings
For the mousse
- 6 oz vegan dark chocolate (70% cacao or higher), roughly chopped
- 2 tbsp coconut oil
- 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 the topping
- ⅓ cup sliced almonds
- 1 pinch flaky sea salt (optional)
Instructions
- 1
Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer immediately to a plate and set aside.
- 2
Combine the chopped chocolate and coconut oil in a heatproof bowl set over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate is fully melted and smooth, about 4–5 minutes. Remove from heat, stir in the vanilla extract and fine sea salt, and let cool to room temperature, about 15 minutes — the chocolate should feel barely warm to the touch, not hot.
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