Vegan Chocolate Mousse

Serves: 3 Prep: 5_mins Cook: 5_mins


A delicious vegan chocolate mousse. Our simple recipe uses just five ingredients including aquafaba (the water from chickpeas that's a handy egg white substitute) and coconut whipping cream to top it in style.


Liquid from 1 tin of Biona Organic Chickpeas/Aquafaba (240ml)

140g vegan dark chocolate

Splash of Non-dairy milk

1 tbsp Biona Organic Light Agave Syrup

½ tsp vanilla extract


To serve:

1 tin Biona Organic Coconut Whipping Cream, chilled overnight

1 tbsp grated vegan dark chocolate


  1. Break the chocolate into small chunks and place it in a microwave-safe bowl, with a splash of non-dairy milk (if using).
  2. Place the bowl over a water bath and heat up the chocolate slowly.
  3. When the chocolate has melted, stir or whisk it until creamy. Take the bowl off the heat to allow it to cool down slightly.
  4. Drain chickpeas into a clean bowl and add vanilla extract. 
  5. Using an electric whisk, beat the aquafaba until stiff peaks form - this takes around 7-10 minutes.
  6. Add in the Agave syrup gradually, whilst continuing to whip.
  7. Once the chocolate has cooled down sufficiently, gently fold it into the whipped aquafaba using a spatula (it may deflate a little).
  8. Divide the mixture into 3 glasses, stirring the mixture between.
  9. Place the glasses in the fridge for at least 3 hours, or overnight, so the mousse sets.
  10. Whip the coconut whipping cream, and top the mousse with the cream and grated chocolate. Enjoy!

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