Vegan Chocolate Mousse

5 from 7 votes
Cook Time 20 minutes
Rest Time 4 hours
Total Time 4 hours 20 minutes
Course Dinner
Cuisine European
Servings 3 people


For the chocolate mass

  • 150 g Dark chocolate couverture (vegan)
  • 90 ml Soy milk (or other plant-based milk)

For the egg whites

  • 120 ml Aquafaba
  • 40 g Sugar
  • 1 tsp Lemon juice


About Aquafaba

  • Aquafaba is the cooking water from chickpeas (or other beans or legumes). You can use the liquid from canned chickpeas or the cooking water from chickpeas that you have cooked yourself. It is important that the liquid is not too salty or too thin. 120ml Aquafaba are e.g. in a 350g jar of dmBio chickpeas. I promise you won't taste anything of the chickpeas in the finished chocolate mousse!


  • First, cut off a few crumbly strips of chocolate with a sharp knife and set them aside for decoration.
  • Then melt the rest of the chocolate together with the soy milk in a water bath. The chocolate mass is supposed to cool down while the egg whites are being made.
  • Put the aquafaba together with the lemon juice and the sugar in a mixing bowl and beat it with a hand mixer until stiff. That can take 10 minutes. It is important that the bowl and stir bars are absolutely clean (especially free of grease). The lemon juice ensures that the aquafaba sets a little faster and is more dimensionally stable.
  • Now the chocolate mass should only be lukewarm at most. This is important so that the egg white does not liquefy again in the next step. Gradually add the chocolate mixture to the egg whites and carefully fold it in. Don't stir too long!
  • Now you fill the finished chocolate mousse into the containers in which you want to serve it later, and sprinkle the chocolate set aside over it. Then put the chocolate mousse in the cold for a few hours.


  • In no case should you try to replace all or part of the chocolate with cocoa powder. This makes the egg whites liquid again immediately.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Swabian Maultaschen with Homemade Sausage Meat

Buttermilk Bread with Raisins