Aquafaba Chocolate Mousse

Preparation: 20 mins | Refrigerate: 1 to 4 hrs | Servings 4

This recipe for aquafaba chocolate mousse is surprisingly rich and simple to make. It is a classic first recipe to discover the magic of aquafaba, that liquid left over from canned chickpeas. Aquafaba can replace eggs in many recipes, which is great if you are allergic or just don’t like wasting food. It is important to pick the best chocolate available for this recipe, as it is the core ingredient.

I’d like to thank Vitamix Canada for giving me a mixer from the Ascent series so I could do the cooking tests I needed to create a series on aquafaba, and to take part in the success of Science & Fourchette!


Aquafaba Chocolate Mousse

Servings 4



200g high-quality dark chocolate

250 ml (1 cup) chickpea liquid* (choose a brand with no salt added)

1 ml (¼ teaspoon) tartar cream or lemon juice

45 ml (3 tablespoons) white sugar (if using chocolate with very high % cocoa)

2 ml (½ teaspoon) fine sea salt



Slowly melt chocolate in a microwavable bowl or a double boiler, then let it cool a few minutes.

Using your Vitamix or an electric mixer, whip the aquafaba for one minute. Add the cream of tartar or lemon juice. Whip 5-8 minutes until it turns into soft peaks. Add the sugar and whip until it forms firm peaks.

With a soft spatula, gently fold the foamy aquafaba into the melted chocolate until homogenous. Add sea salt to taste. Divide into 4 small bowls.

Refrigerate 1 to 4 hours before serving.