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    Home » Vegan Desserts

    Published: Jan, 2022. Updated: Jan, 2022 by Iryna Bychkiv | This post may contain affiliate links. Read more here

    3-Ingredient Vegan Aquafaba Chocolate Mousse (No Tofu)

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    Jump to Recipe
    Chocolate Mousse is clear glasses on burlap napkin.
    Serving glass filled with dairy-free chocolate mousse.
    Fluffy chocolate mousse in glasses topped with coconut cream and raspberries.
    Pin image of chocolate mousse.

    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.

    Chocolate Mousse is clear glasses on burlap napkin.

    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!

    Jump to:
    • 💭 Here's Why This Recipe Works
    • Ingredients
    • 👩🏻‍🍳 Chef's Tip
    • 💬 Frequently Asked Questions
    • 🥄 Serving Suggestions
    • 🍮 Substitutions
    • 🌡️ Storing
    • 🍧 Similar Recipes
    • Recipe

    💭 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.

    Ingredients overview for the milk free chocolate mousse
    Vegan Aquafaba Chocolate Mousse ingredient: vegan chocolate, Maple syrup, aquafaba

    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.
    1. Place chocolate chips in a small bowl and microwave in 10 seconds increments stirring each time until the chocolate melts.
    2. 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.
    Whipping aquafaba in a large glass bowl
    1. 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.
    Stiff peaks of aquafaba.
    1. 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.

    Folding melted chocolate into whipped aquafaba.
    1. 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.
    Adding Maple syrup to whipped mousse.
    1. 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!
    Distributing chocolate mousse among serving glasses.

    👩🏻‍🍳 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

    Why is my vegan chocolate mousse runny?

    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.

    Why I can't whip aquafaba to stiff peaks?

    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.

    Should I use cold or room temperature aquafaba?

    Room temperature is best, because if you use it cold and fold hot chocolate into it, the chocolate will firm up very fast.

    Can you taste aquafaba in the chocolate mousse?

    Not at all.

    Which chocolate is vegan?

    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.

    1. 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;
    2. Sprinkle with some shaved chocolate;
    3. 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;
    4. Top with chopped nuts - think silvered almonds, cashews or toasted hazelnuts. Delicious!
    Fluffy chocolate mousse in glasses topped with coconut cream and raspberries.

    🍮 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.
    Serving glass filled with dairy-free chocolate mousse.

    🌡️ 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

    • Two vegan lemon tartlets topped with aquafaba meringue
      Vegan Lemon Tartlets
    • Canned pumpkin vegan cookies
      Soft Vegan Pumpkin Sugar Cookies
    • 2 brownie bars on a parchment paper
      No-Bake Vegan Marshmallow Brownies

    For a quick overview of the recipe, please check out my Vegan Chocolate Mousse web-story.

    Recipe

    3 ingredient dairy-free chocolate mousse in a clear glass with a spoon it it.

    3-Ingredient Vegan Aquafaba Chocolate Mousse (No Tofu)

    The coolest, creamiest and lightest Vegan Chocolate Mousse using just 3 ingredients. It's the perfect Valentine's Day dessert and you can use chickpea water (aka aquafaba) instead of tofu!
    5 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan, Vegetarian
    Prep Time: 15 minutes minutes
    Chilling time: 2 hours hours
    Total Time: 2 hours hours 15 minutes minutes
    Servings: 4
    Calories: 272kcal
    Author: Iryna Bychkiv
    Prevent your screen from going dark

    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!

    Notes

    Chocolate. You can buy dairy-free chocolate in any grocery store in a baking aisle. Make sure it's a good quality chocolate. 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.
    Adding melted chocolate. 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.
    Stand mixer instructions. 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.
    Stiff peaks. To help aquafaba hold its shape even better, I suggest adding about ⅛ teaspoon of cream of tartar and beating it together with aquafaba.
    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.

    Nutrition

    Serving: 1g | Calories: 272kcal | Carbohydrates: 37.4g | Protein: 3.1g | Fat: 12.3g | Saturated Fat: 6.1g | Sodium: 32mg | Potassium: 20mg | Fiber: 3.1g | Sugar: 33.6g | Calcium: 7mg | Iron: 5mg
    Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!
    Iryna Bychkiv
    Website

    Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
    Iryna is also a freelance writer for MSN and Associated Press Wire.

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    Comments

    1. Margery Kimbrough says

      February 19, 2024 at 1:42 pm

      I'm sorry but I feel compelled to point out that, while this recipe is free of *processed* sugar, it is not sugar free, as you claim in your opening paragraph and in your ingredient notes. Maple syrup *is* sugar. So is agave. (So is honey, while we're at it.)
      The beauty of this delicious recipe is that it is free of dairy, soy, eggs and gluten. The deliciousness of this beautiful recipe is that it is made with chocolate and sugar.

      Reply
    2. Gail Montero says

      January 31, 2022 at 11:30 am

      5 stars
      I can't believe just 3 ingredients are all I need to a creamy-licious mousse! My kind of dessert!

      Reply
    3. Amanda Wren-Grimwood says

      January 31, 2022 at 11:19 am

      5 stars
      I can't believe how light and fluffy this is and only a few ingredients. Absolutely gorgeous!

      Reply
    4. Stacey says

      January 31, 2022 at 11:18 am

      5 stars
      So good, and fluffy (and easy)! I love that there are only 3 ingredients and no-baking required.

      Reply
    5. Claudia Lamascolo says

      January 31, 2022 at 10:43 am

      5 stars
      I need to find the ingredients here this is such an easy recipe 3 ingredients is a WOW

      Reply
    6. Emily Flint says

      January 31, 2022 at 10:01 am

      5 stars
      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!

      Reply
    5 from 7 votes (2 ratings without comment)

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