If you have a sweet tooth but prefer to keep things plant-based, this Vegan Chocolate Mousse Recipe is an absolute game-changer. It’s rich, creamy, and surprisingly light, blending the deep flavors of dark chocolate with the airy texture aquafaba creates. Whether you’re looking to impress guests or just treat yourself, this mousse manages to feel indulgent without any dairy, making it a must-have recipe in your dessert arsenal.
Ingredients You’ll Need
The beauty of this Vegan Chocolate Mousse Recipe lies in its simplicity, with each ingredient playing a crucial role in delivering the perfect balance of flavor and texture. From luscious dark chocolate to the magic of whipped aquafaba, every component adds something special to this mousse.
- 180 g vegan dark chocolate (70% minimum): Provides intense cocoa richness and the base flavor of the mousse.
- 200 ml soy cream: Adds creaminess and smooth texture without dairy.
- 60 ml pure maple syrup: Natural sweetness that complements the chocolate perfectly.
- 2 teaspoons vanilla extract (or 1 teaspoon vanilla powder/vanilla bean paste): Enhances the depth of chocolate flavor with aromatic warmth.
- ¼ teaspoon sea salt: Balances sweetness and amplifies the chocolate taste.
- 120 g aquafaba: The secret plant-based egg white substitute that whips up airy peaks for a light mousse.
- ¼ teaspoon lemon juice (or apple cider vinegar/white wine vinegar/cream of tartar): Helps stabilize the aquafaba as it whips.
- 100 g vegan whipped cream (optional, to serve): Adds an extra layer of indulgence at serving time.
How to Make Vegan Chocolate Mousse Recipe
Step 1: Melt the Chocolate and Soy Cream
Start by gently melting the vegan dark chocolate together with soy cream using a double boiler setup. This slow heat approach prevents the chocolate from scorching and ensures a beautifully smooth base. Stir occasionally until fully melted and glossy. This step is where your mousse gains its luscious, melt-in-the-mouth richness.
Step 2: Sweeten and Flavor
After removing the chocolate mixture from the heat, stir in pure maple syrup, vanilla extract, and sea salt. These ingredients bring layers of flavor, balancing sweetness with a hint of saltiness and aromatic warmth. Allow the mixture to cool for about 15 to 20 minutes so it thickens slightly without setting.
Step 3: Whip the Aquafaba
In a clean bowl, whip the aquafaba with lemon juice using an electric mixer until it forms stiff peaks. This process usually takes about 10 to 12 minutes. The aquafaba acts as a vegan stand-in for egg whites, creating that fluffy, airy texture that makes mousse so delightfully light. When done correctly, you can even turn the bowl upside down without the mixture falling out!
Step 4: Fold Aquafaba into Chocolate
Gently fold a third of the whipped aquafaba into the chocolate mixture with a rubber spatula to lighten it. Then carefully fold in the remaining aquafaba in two batches. Be patient and avoid overmixing—preserving the air you just whipped in is key to keeping the mousse light and airy rather than dense.
Step 5: Chill and Set
Divide the mousse evenly into small ramekins or serving glasses. For even portions, an ice cream scoop works wonderfully. Refrigerate for at least 4 hours or, better yet, overnight to allow the mousse to fully set and develop its velvety texture and intense chocolate flavor.
Step 6: Serve
Just before serving, add a dollop of vegan whipped cream on top to enhance the creamy experience. This mousse tastes divine whether served on its own or dressed up with your favorite garnish!
How to Serve Vegan Chocolate Mousse Recipe
Garnishes
Simple garnishes can elevate this Vegan Chocolate Mousse Recipe to something truly special. Consider fresh berries like raspberries or strawberries to add a tangy contrast, a sprinkle of toasted coconut flakes for crunch, or a few shavings of extra dark chocolate for a sophisticated touch. Even a tiny pinch of flaky sea salt can make every bite pop.
Side Dishes
Pair this delightful mousse with fresh fruit or a crisp, light salad to balance its richness. A small almond biscotti or vegan shortbread cookie on the side adds an enjoyable texture contrast and makes the dessert feel even more indulgent. This mousse also shines as a finale to a plant-based dinner party, leaving everyone with something sweet and impressive.
Creative Ways to Present
Presentation is part of the fun! Serve your mousse in elegant glassware like martini glasses or mini trifle bowls for a chic look. You might even layer it with crushed nuts or fruit compotes for a beautiful parfait effect. For a party, spoon the mousse onto gluten-free crackers or as a filling inside vegan crepes for a delicious twist on the classic.
Make Ahead and Storage
Storing Leftovers
This Vegan Chocolate Mousse Recipe stores beautifully in the fridge, staying fresh for up to 3 days when covered tightly. Keep it sealed well to prevent it from absorbing any fridge odors and to maintain that lovely creamy texture.
Freezing
While you can freeze the mousse, be mindful that the texture may change slightly upon thawing, becoming less airy and a bit denser. For best results, freeze in airtight containers for up to one month and thaw slowly overnight in the refrigerator before serving.
Reheating
This mousse is best enjoyed cold and does not require reheating. Heating may cause it to lose its whipped texture and creamy consistency. Simply allow it to come to cool room temperature if needed before serving.
FAQs
Can I use other plant-based creams instead of soy cream?
Absolutely! Coconut cream or oat cream can be great substitutes, but they may slightly change the flavor and texture of the mousse. Soy cream tends to offer a neutral, creamy base that balances well with chocolate.
What if I can’t find aquafaba? Can I substitute it?
Aquafaba is pretty unique for its whipping properties, but as a vegan alternative, you could try aquafaba from chickpeas canned in water. Unfortunately, there is no perfect plant-based substitute that whips as well for a mousse.
Is this Vegan Chocolate Mousse Recipe nut-free?
This mousse is naturally nut-free if your dark chocolate and soy cream are processed in nut-free environments. Always check labels to be sure, especially if allergies are a concern.
How long does it take to whip aquafaba to stiff peaks?
Usually around 10 to 12 minutes on medium-high speed with a stand or hand mixer. Be patient, as the times can vary based on the brand of aquafaba and your mixing equipment.
Can I make this dessert sweeter?
Definitely! Feel free to adjust the maple syrup amount to your taste during step two, just be careful not to over-sweeten, so the deep chocolate flavor remains the star of the show.
Final Thoughts
This Vegan Chocolate Mousse Recipe has a way of winning hearts with its rich flavor and airy texture, all while being entirely plant-based. It’s so simple yet feels like a luxurious treat every time you make it. I highly encourage you to try whipping up a batch; I promise it will become a favorite for you and everyone you share it with!
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Vegan Chocolate Mousse Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This rich and creamy Vegan Chocolate Mousse is a decadent dessert made with dark vegan chocolate, soy cream, and aquafaba to achieve the perfect fluffy texture without any dairy. Naturally sweetened with pure maple syrup and infused with vanilla, this mousse is a delightful treat that caters to vegan diets while maintaining a luxurious chocolate flavor.
Ingredients
Main Ingredients
- 180 g vegan dark chocolate (70% minimum)
- 200 ml soy cream
- 60 ml pure maple syrup
- 2 teaspoons vanilla extract (or 1 teaspoon vanilla powder/vanilla bean paste)
- ¼ teaspoon sea salt
Aquafaba Mixture
- 120 g aquafaba
- ¼ teaspoon lemon juice (or apple cider vinegar/white wine vinegar/cream of tartar)
Optional Topping
- 100 g vegan whipped cream (optional, to serve)
Instructions
- Melt ingredients: Add the dark chocolate to a medium heatproof bowl along with the soy cream and place this bowl over a saucepan containing a little water, creating a double boiler (bain marie). Gently heat the mixture, stirring occasionally, until the chocolate has completely melted and combined with the cream.
- Mix flavorings: Carefully remove the bowl from the heat and stir in the pure maple syrup, vanilla extract, and sea salt. Set the mixture aside to cool slightly for 15-20 minutes to avoid melting the aquafaba when combined.
- Whip aquafaba: In a clean large bowl or the bowl of a stand mixer, combine the aquafaba and lemon juice. Whisk on high speed using an electric mixer or stand mixer for 10-12 minutes until stiff peaks form and the mixture is stable enough to hold when the bowl is inverted.
- Fold aquafaba into chocolate: Gently fold one-third of the whipped aquafaba into the cooled melted chocolate mixture using a rubber spatula. Then fold in the remaining aquafaba in two parts, being careful not to overmix so as to keep the mousse light and airy.
- Set mousse: Spoon the mousse into small ramekins, serving glasses, or bowls, using an ice cream scoop for even portions if desired. Chill the mousse in the refrigerator for at least 4 hours or overnight for best texture.
- Serve: Just before serving, top each portion with vegan whipped cream if using. Enjoy this luscious, dairy-free chocolate dessert!
Notes
- Aquafaba is the liquid from canned chickpeas or other legumes and acts as an egg white substitute in vegan cooking.
- Make sure the melted chocolate mixture has cooled sufficiently before folding in aquafaba to prevent deflating the foam.
- For a stronger chocolate flavor, choose dark chocolate with at least 70% cocoa content.
- Alternative plant-based creams like oat or coconut can be used if soy is not preferred.
- Refrigerate leftovers tightly covered and consume within 2-3 days for best quality.
