The creamiest and lightest 3-ingredient Vegan Chocolate Mousse. It's the perfect Valentine's Day dessert and you can use chickpea water (aka aquafaba) instead of tofu! This decadent dessert is gluten free, sugar-free and soy-free.
Do you love all things chocolate?
I hope you said "yes" because today you're in for a treat!
The easiest and lightest 3-ingredient vegan chocolate mousse you'll ever make! No tofu or coconut ever!
So elegant, easy and perfect for special occasions or simply when you crave something chocolaty and light.
And when you take a first bite, the mousse will literally melt in your mouth!
You won't be able to stop eating this easy plant-based dessert!
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💭 Here's Why This Recipe Works
- Aquafaba which is a liquid from cooked chickpeas makes a wonderful substitution to whipped cream or egg whites. Just like those non-vegan ingredients, aquafaba whips to stiff peaks and incorporates lots of air bubbles to give it a light and airy texture. This in return is a basis of any mousse;
- This non-dairy recipe is made with just 3 ingredients which are aquafaba, dark chocolate and Maple syrup. There's no tofu or soy. It can't get easier than this;
- Preparation time is short as well. You only need to whip the aquafaba, combine it with vegan melted chocolate, Maple syrup and voila. You plant-based Chocolate Mousse is ready. Don't forget to chill it though:)
📋 Ingredients
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
Ingredient Notes
- vegan dark chocolate. You can buy dairy-free chocolate in any grocery store in a baking aisle. Make sure it's a quality chocolate. Another option is to buy a vegan dark chocolate bar. It's usually sold in Candies and Sweets Aisle. Please notice that this recipe is sugar-free. Most chocolate chips and bars however contain sugar. If you want to keep the recipe completely free of sugar, I recommend buying sugar-free chocolate chips or bar. I recommend Hu brand; Enter the code IRYNA15 for 15% off on all Hu Kitchen products.
- Maple syrup. You can also make this sugar-free vegan mousse with Agave.
- aquafaba. It is the liquid left over from chickpeas or sometimes beans. It's low in fat and calories. You can either reserve the liquid when draining a can of chickpeas, or cook some chickpeas and save the leftover liquid.
🔪 Instructions
- Place chocolate chips in a small bowl and microwave in 10 seconds increments stirring each time until the chocolate melts.
- Meanwhile, add a room temperature aquafaba to a large dry bowl. Using a hand mixer, start beating it on a low speed until foamy, about 1 minute.
- Slowly increase the speed to high and beat aquafaba in circular motion until stiff peaks. If you lift the mixer beaters, the whipped aquafaba will not fall off but will hold steady on a beater. This might take about 5 -10 minutes so don't worry if yours is taking a little longer.
- Slowly start adding melted chocolate to a whipped aquafaba, adding ⅓ of all chocolate at a time and using a rubber spatula to fold it in circular motion.
Please note, the chocolate shouldn't be very hot. Once it melted, I waited just a few minutes for it to slightly cool before folding it into whipped aquafaba. Also note, that once you start folding the chocolate, the whipped aquafaba will slightly deflate. It's normal and you shouldn't worry about it. Just make sure not to overmix.
- Pour Maple syrup and fold again. Stop folding as soon as you combine all the ingredients. Less folding - more voluminous your vegan chocolate mousse will be.
- Distribute the mixture among 4 or 5 serving glasses and put in a refrigerator for about 2 hours to chill. Remove from the fridge and serve!
👩🏻🍳 Chef's Tip
To help aquafaba hold its shape even better, I suggest adding about ⅛ teaspoon of cream of tartar and beating it together with aquafaba.
If you have a stand mixer, you can beat your aquafaba in there. Make sure the bowl is dry.
Add the bean liquid to a bowl of a mixer attached with a whisk and whip until desired consistency.
💬 Frequently Asked Questions
There may be a few reasons for that. First - the aquafaba wasn't whipped to stiff peaks. Second - you added all melted chocolate at once. And finally, a runny mousse may be due to over-mixing it.
You either, didn't beat with a mixer long enough or you're using a liquid from home cooked chickpeas and it's not thick enough.
Room temperature is best, because if you use it cold and fold hot chocolate into it, the chocolate will firm up very fast.
Not at all.
Look for a heart-shaped "V" sign on the label. It means that the chocolate is free of animal products.
🥄 Serving Suggestions
This no tofu 3-ingredient vegan Chocolate Mousse is delicious to enjoy on its own.
However, if you want to take it up a notch, here's what you can do.
- Decorate it with some whipped coconut cream. Scoop a solid part from the can of coconut milk and add to a bowl. Whisk the cream using a hand whisk until nice and fluffy. Fill the pastry bag with a coconut cream and pipe it on top of chilled chocolate mousse;
- Sprinkle with some shaved chocolate;
- Decorate with some fruit: fresh raspberries, strawberries, cherries or mangoes are all great choices. You can even stir the pieces of fresh berries into the mousse;
- Top with chopped nuts - think silvered almonds, cashews or toasted hazelnuts. Delicious!
🍮 Substitutions
Even though this easy no tofu vegan chocolate mousse is made with only 3 ingredients, there are still some substitutions that you can make.
- aquafaba. So in this vegetarian mousse I'm using a liquid from canned chickpeas however you can make it from scratch too. After you cook the chickpeas, save the cooking liquid and then cook it down on low heat until it's slightly thickened and reduced;
- sweetener. You can replace the Maple syrup with the Agave nectar or Jerusalem Artichokes syrup.
🌡️ Storing
This vegetarian Chocolate Mousse has to be stored in the refrigerator. It should keep well for about 3 days. After that, it will start to loose some of its volume.
🍧 Similar Recipes
For a quick overview of the recipe, please check out my Vegan Chocolate Mousse web-story.
📖 Recipe
3-Ingredient Vegan Aquafaba Chocolate Mousse (No Tofu)
Ingredients
- 7 oz aquafaba
- 6.5 oz dairy free chocolate chips or bar
- 2 tablespoon Maple syrup
Instructions
- Place chocolate chips in a small bowl and microwave in 10 seconds increments stirring each time until the chocolate melts.
- Meanwhile, add aquafaba to a large dry bowl. Using a hand mixer, start beating it on a low speed until foamy, about 1 minute.
- Slowly increase the speed to high and beat aquafaba in circular motion until stiff peaks. If you lift the mixer beaters, the whipped aquafaba will not fall off but will hold steady on a beater. This might take about 5 -10 minutes so don't worry if yours is taking a little longer.
- Slowly start adding melted chocolate to a whipped aquafaba, adding ⅓ of all chocolate at a time and using a rubber spatula to fold it in circular motion.
- Pour Maple syrup and fold again. Stop folding as soon as you combine all the ingredients. Less folding - more voluminous your vegan chocolate mousse will be.
- Distribute the mixture among 4 or 5 serving glasses and put in a refrigerator for about 2 hours to chill.
- Remove from the fridge and serve!
Gail Montero says
I can't believe just 3 ingredients are all I need to a creamy-licious mousse! My kind of dessert!
Amanda Wren-Grimwood says
I can't believe how light and fluffy this is and only a few ingredients. Absolutely gorgeous!
Stacey says
So good, and fluffy (and easy)! I love that there are only 3 ingredients and no-baking required.
Claudia Lamascolo says
I need to find the ingredients here this is such an easy recipe 3 ingredients is a WOW
Emily Flint says
Everyone loved this mousse! I made it just like your recipe and it was a hit! Next time I want to try other flavors with aquafaba, what a treat!