Vegan Chocolate Mousse

Aquafaba Chocolate Mousse with Raspberry Coulis

Course Dessert


For the mousse

  • 1 can chickpeas only the liquid is needed from each can
  • 1 cup dark chocolate roughly chopped (make sure it's dairy-free!)
  • 2 Tbsp agave nectar

For the coulis

  • 2 cups raspberries
  • 1/2 cup sugar (I use raw cane sugar)
  • 1/2 cup water


For the mousse

  1. Put the dark chocolate and agave into a microwave-safe bowl, and microwave until able to be stirred into a creamy mixture (roughly 30 seconds). If it happens to seize, start again! The water trick WILL NOT WORK with this recipe. (Unless you want watery mousse)
  2. Set the chocolate aside to cool while preparing the aquafaba. Make sure the mixing bowl and whisk are free of oil and soap residue.
  3. Add the liquid from the can of chickpeas into the mixing bowl. Mix on high until peaks form and the aquafaba is a light and fluffy consistency (as pictured above).
  4. Test to make sure that the chocolate is cool. If it is, slowly add it to the aquafaba and fold it in gently. We want to maintain as many air bubbles as possible.
  5. When fully combined, pour mixture into glasses or bowls and let it set in the fridge for at least an hour.

For the coulis

  1. While the mousse is setting in the fridge, prepare the coulis. Start by washing your raspberries.
  2. When clean, add raspberries, sugar, and water into a medium saucepan. Bring to a boil over medium-high heat.
  3. Once the mixture is boiling, reduce heat to medium, and allow it to continue cooking for 6-8 minutes. Stir occasionally.
  4. With the back of your spoon or spatula, gently squish any berry pieces on the bottom or side of the pan. Be careful as to not let any molten berry juice splash up onto you.
  5. Remove the saucepan from the heat, and let the raspberries cool.
  6. When cooled, use an immersion blender, regular blender, or food processor to blend the remaining mixture well.
  7. After blending, pour the mixture into a mesh sieve, and push it through with a spoon. Any seeds will be left behind in the sieve, and you'll be left with a smooth raspberry sauce.
  8. If you need to thin the consistency for easy pouring over your mousse, add just a little water to loosen it up.
  9. When the mousse has set, pour the coulis over the top, and enjoy!

Recipe Notes

Adapted from recipes by Vanilla Crunnch and Delishably