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Aquafaba chocolate mousse texture.

2-Ingredient Aquafaba Chocolate Mousse (Vegan)

4.45 from 9 votes
This healthy aquafaba chocolate mousse is made with 2 ingredients only: dark chocolate and the liquid from canned chickpeas! It's the perfect vegan, dairy free and gluten free dessert for an occasion.
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Prep Time: 20 minutes
Resting Time: 6 hours
Total Time: 20 minutes
Servings: 4
Author: Eloïse Jennes


  • 3.5 ounces (100 g) dark chocolate (70%) choose a vegan semi-sweet chocolate (50-60%) for a sweeter chocolate mousse
  • 120 g aquafaba (liquid from canned chickpeas) it is crucial to weigh the aquafaba with a kitchen scale to get the desired contsistency
  • ¼ teaspoon cream of tartar optional, not necessary if you mix long enough


  • Melt the chocolate in a double boiler, in a saucepan over low heat or in the microwave at 30-second intervals (read notes below).
  • Transfer the chocolate to a mixing bowl and let it cool for 10 minutes. Make sure to wait the recommended amount of time.
  • In the meantime, drain the chickpeas and collect the juice by placing a fine-mesh sieve on top of a mixing bowl. Weigh 120 grams of aquafaba. Whip it with an electric hand mixer for AT LEAST 7 minutes (see notes).
  • Gently fold the aquafaba foam into the melted chocolate (see step-by-step pictures in post above).
  • Transfer the mixture to small single-portion ramekins and put them in the fridge for at least 4 hours or preferably overnight.
  • Serve with coconut cream, fresh fruit, more chocolate or any topping you love.


  • Let the melted chocolate cool down: if you incorporate the foamed aquafaba to your hot chocolate, the proteins contained in the aquafaba will "cook" and you will end up with a dense mass of chocolate. 
  • WEIGH the aquafaba with a kitchen scale: adding too much aquafaba will make the mousse too fluffy and liquidy while adding too little will make it very dense.
  • Optionally, you can add ¼ teaspoon cream of tartar to the chickpea brine to stabilize the foam but it is not necessary. We do not recommend substituting it with lemon juice or apple cider vinegar as it can impact the taste of the chocolate mousse.
  • Do not stop beating as soon as it becomes fluffy: we know that 7 minutes is quite long, especially if (like me), you’re very impatient. However, beating the aquafaba long enough will give it hold and make your mousse fluffy. So don’t stop after 4 minutes even if foam has already formed. 
  • Let it rest long enough: for the chocolate mousse to firm up, it is necessary to let it rest long enough. I recommend putting the chocolate mousse in the fridge overnight, but 4 to 6 hours should already be sufficient.
  • Transfer it to individual ramekins: by experience, we can say that the mousse does not firm up as well if left in a large bowl, while we never encountered the problem using single portion ramekins.
  • Storage tips: you can store the chocolate mousse in the fridge for up to 3 days.
  • What to do with left-over chickpeas? Try this hummus trio!


Calories: 148kcal | Carbohydrates: 11g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Fiber: 3g | Sugar: 6g
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