Vegan Chocolate Mousse Cups
Aquafaba makes this mousse ridiculously fluffy without any eggs or dairy. You’ll whip chickpea liquid into peaks, then fold in melted chocolate.
It sounds weird but tastes incredible. The texture rivals traditional mousse once it sets properly.
Aquafaba Creates Perfect Foam
Chickpea liquid whips just like egg whites when it’s cold and fresh. Use the liquid from canned chickpeas, not cooking water from dried beans. The canned version has more protein and whips faster. Room temperature aquafaba won’t hold peaks, so chill your bowl and beaters too.
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Melt Chocolate Without Seizing
Coconut cream’s fat content prevents chocolate from turning grainy when combined. Heat the cream gently, then pour it over chopped chocolate. Let it sit for two minutes before stirring. This method creates a smooth ganache base that won’t break when you fold in the whipped aquafaba.
Folding Technique Preserves Airiness
Add one-third of the aquafaba first to lighten the chocolate mixture. Use a rubber spatula and cut down through the center, then sweep under and fold over. Work quickly but gently. Overmixing deflates the foam, while undermixing leaves streaky results.
Getting Aquafaba to Peak Properly
- If aquafaba won’t whip after 10 minutes, add 1/4 teaspoon cream of tartar to stabilize the foam.
- Make mousse up to 3 days ahead – it actually improves in texture as flavors meld in the fridge.
Frequently Asked Questions
Which chocolate percentage works best for this recipe?
Dark chocolate between 60-75% gives the best balance of richness and sweetness. Higher percentages can make the mousse too bitter.
Will the mousse hold its shape if I unmold it?
Yes, after 4 hours of chilling it’s firm enough to unmold. Run a knife around edges and invert quickly.
Does brand of canned chickpeas matter for aquafaba?
Organic brands often whip better because they contain less sodium. Avoid low-sodium varieties as they produce weaker foam.
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Vegan Chocolate Mousse Cups
Ingredients
Garnish
Equipment Needed
- Stand mixer or hand mixer
- Medium saucepan
- Large mixing bowl
- Rubber spatula
- 6 small ramekins or glasses
Instructions
- Prepare equipment: Chill mixing bowl and beaters in freezer for 15 minutes. Place chopped chocolate in a large bowl and set aside.
- Create ganache base: Heat coconut cream in saucepan over medium-low heat until just simmering, about 3 minutes. Pour hot cream over chocolate and let sit 2 minutes without stirring.
- Finish chocolate mixture: Stir chocolate mixture until smooth and glossy. Whisk in maple syrup and salt. Let cool for 10 minutes at room temperature.
- Whip aquafaba: Using chilled bowl and beaters, whip aquafaba on medium speed until foamy, about 2 minutes. Gradually add sugar and vanilla, then whip on high speed until stiff peaks form, 5-8 minutes.
- Combine mixtures: Add one-third of whipped aquafaba to chocolate mixture and fold gently with rubber spatula. Add remaining aquafaba in two additions, folding just until no streaks remain.
- Chill and serve: Divide mousse among ramekins or glasses. Cover with plastic wrap and refrigerate for at least 2 hours until set. Serve topped with berries and mint.
Nutrition Facts
Per Serving (1 serving)
