Vegan Chocolate Mousse

Don't let the secret ingredient fool you—this vegan chocolate mousse is irresistibly rich, silky, and indulgent. Aquafaba, the liquid from a can of chickpeas, whips into a light, airy foam that creates a luxuriously smooth texture without dairy or eggs. Paired with rich Pacific dark chocolate, it's a decadent dessert that's as delicious as it is surprisingly simple.

Recipe Details

Prep Time

10–15 minutes

Cook Time

0 minutes

Total Time

Chill until solid, up to 2 hours.

Ingredients

120g Ka kā wā 70%, chopped
Half cup aquafaba (the liquid from a tin of chickpeas, make hummus with the chickpeas)
2 tbsp maple syrup or sugar
Fresh berries/fruits, to serve, optional

Instructions

Melt the 70% gently over a low bain-marie. Cool for 5 min.
While it cools, whisk the aquafaba to soft peaks, three to four minutes with an electric mixer.
Beat the maple syrup or sugar into the aquafaba.
Fold a third of the whisked aquafaba into the melted 70% to loosen it, then gently fold through the rest.
Divide between four small glasses or ramekins and chill at least 30 min to set.
Serve with berries/fruits a sprinkling of cacao nibs/coconut/chocolate flake or whipped coconut cream.