This vegan chocolate mousse is the best out there! Silky smooth with a fluffy texture, this dessert is made with only five ingredients and is filled with rich chocolate flavors that are irresistible and so satisfying. You will love this easy no-bake vegan recipe!
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Are you a fan of all things related to chocolate? What about five-minute vegan desserts? This chocolate mousse is one of my favorite recipes because it is so easy to make and filled with such indulgent flavors. Perfectly dairy-free and gluten-free, this quick chocolate dessert recipe is perfect for those who are wanting to enjoy a balanced mousse that is healthy and satisfying.
I like this vegan chocolate mousse recipe because it is simple and made without extra ingredients such as tofu, avocado, and coconut milk. For this recipe, I wanted to keep things quick and effortless because when that craving for chocolate hits, there’s no time to waste!
This recipe is highly versatile and perfect for all occasions such as holidays, birthdays, special dinners, etc. I even like to pair this chocolate mousse with fresh strawberries or raspberries and coconut whipped cream. However you dress it up, one thing is for certain – you will want to make this recipe over and over again!
Recommended Ingredients and Equipment
I love this recipe because it is made with basic pantry ingredients that are easy to find at most grocery stores or online shops. Effortless and minimal, you will love this quick vegan chocolate mousse.
Here is everything you need.
- Milk – You will want to use a milk that is thick, creamy, and neutral flavored. For this recipe, I recommend either soy or cashew milk.
- Aquafaba – Also known as chickpea water, aquafaba is one of the most incredible egg white replacers out there. Aquafaba is the perfect vegan base for fluffy mergines, waffles, savory dishes, and so much more. It offers the perfect whipped egg white texture with zero weird aftertastes. Aquafaba is not limited to canned chickpeas either. Liquid from other types of canned beans seem to work quite well, too.
- Chocolate – For this recipe, I used vegan chocolate chips. If you would like, you can use chocolate chunks or a dark chocolate bar broken into small pieces. Whatever you use, look for high quailty dark chocolate.
For this recipe, you will need basic cooking equipment including mixing bowls, basic kitchen utensils, microwave or saucepan with a double boiler, 4-6 ounce glasses, and a hand or stand mixer. (<<affiliate links)
Step One – Melt the Chocolate
In a bowl, mix together the chocolate chips and non-dairy milk. Melt gently in the microwave or using the double boiler method. Stir together until smooth and set aside.
Pro Tip: Be careful not to overcook the chocolate! If the chocolate is overcooked, then the mousse will not set correctly and will have a burnt flavor. Keep an eye on the chocolate by melting in ten-second intervals if using the microwave. If you’re new to melting chocolate, check out the Kitchn’s tips on how to melt chocolate in a microwave without burning.
Step Two – Make the Aquafaba
In a separate bowl, add the chickpea liquid and whip together with a handheld mixer into stiff peaks. You can also do this in a standup mixer with the whisk attachment. Slowly add the maple syrup and vanilla extract and whip again until well combined.
Pro Tip: New to aquafaba? For more tips on how to make fail-proof aquafaba, check out Minimalist Baker’s “How toMake Aquafaba” Guide.
Step Three – Combine Together
Gently, fold the aquafaba into the melted chocolate with a spatula. It’s normal for the aquafaba to deflate a bit, but try to keep as much volume as you can by not overmixing.
Transfer to serving glasses and refrigerate for at least two hours to allow the mousse to set. Serve and enjoy with freshly grated chocolate, cocoa sprinkles, or whipped coconut cream!
Serving and Storing
Serving – Serve this vegan chocolate mousse as dessert after your main course or as a mid-day snack. I like to serve this mousse with homemade whipped cream and fresh berries.
Storing – Store the leftovers in an airtight container in the refrigerator for up to four days.
Tips and Tricks
- Feel free to substitute maple syrup with agave nectar. If you are doing this, cut the amount in half. Alternatively, if you like a more bitter flavor, omit the maple syrup all together.
- You can use this vegan chocolate mousse as a frosting to any cake or cheesecake. Yum!
- To make this keto, use powdered Swerve and sugar-free chocolate chips. Fold in the swerve with the vanilla.
Frequently Asked Questions
Some mousse recipes do use egg, so always make sure to double-check the ingredients before trying new chocolate mousse recipes!
Vegan chocolate is basically dark chocolate or cacao with any animal products or dairy. Dark chocolate is pretty easy to find in almost any grocery store! If you can’t find them where you live, pick up some vegan chocolate online. (<<affiliate link)
If the chocolate mousse did not set, then it is possible that the aquafaba deflated while folding in the other ingredients or it did not chill in the refrigerator long enough. If your aquafaba deflates, just beat the mixture again with the mixer.
If your mousse becomes lumpy, then it is possible the melted chocolate got too cool prior to folding in the aquafaba. Make sure the chocolate is still smooth and pourable before adding the aquafaba.
Yes! I like to make this mousse the day before. Just make sure to store it in the refrigerator until ready to serve. Wait to top the mousse with whipped cream until just before serving.
More Vegan Dessert Recipes
- Vegan Chocolate Pudding
- Pot de Créme
- Quick Chocolate Chia Pudding
- Chocolate Peanut Butter Pudding Dessert
Be sure to check out all of my vegan dessert recipes for inspiration and ideas!
Vegan Chocolate Mousse
- 1 cup vegan chocolate chips
- ¼ cup non-dairy milk
- 1 cup chickpea brine
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- In a medium-sized bowl mix together the vegan chocolate chips and non-dairy milk. Melt gently in the microwave or using the double boiler method. Stir together until smooth. Set aside to let cool slightly.
- In a separate bowl add the chickpea liquid and whip together with a handheld mixer for about 10 minutes into stiff peaks. You can also do this in a standup mixer with the whisk attachment. Slowly add the maple syrup and vanilla extract and whip again until well combined. Note: unlike egg whites, aquafaba can't be overwhipped so keep going until you achieve a stiff texture.
- Gently fold the aquafaba to the melted chocolate with a spatula. It's normal if the aquafaba deflates a bit but try to keep as much volume as you can by not overmixing. Transfer to 4 (4-6oz) serving glasses and refrigerate for at least 2 hours to allow the mousse to set.
- Remove from the fridge, garnish with coconut whipped cream and some grated chocolate and serve immediately.
- Feel free to substitute maple syrup with agave nectar or, for a less sweet option, omit it altogether.
- For a keto-friendly dessert, use powdered Swerve and sugar-free chocolate chips. Fold in the swerve with the vanilla.