🥄 A healthy, 100% vegetable and irresistible dessert!
Who said that a mousse Does chocolate cake need eggs, milk or cream to be creamy? In this recipe, we will rescue the simplicity of homemade desserts, made with care, but with a modern and conscious look at Vegan Chocolate Mousse.
Here, the focus is on ingredients natural, affordable and respectful of both your health and that of animals. A true delight that goes with any occasion: from a family dinner to a sweet treat after lunch on Sunday.
🧾 Recipe Information
| Category | Details |
|---|---|
| 🍽️ Income | 4 medium servings |
| ⏱️ Preparation | 15 minutes + 4 hours in the fridge |
| 🍳 Difficulty | Easy |
| 🌱 Diet | Vegan, gluten-free, lactose-free |
| ⚠️ Allergens | May contain traces of soy, check the chocolate |
✍️ Vegan Chocolate Mousse Ingredients
📋 Nutritional Table (approximate per serving)
| Nutrient | Amount |
|---|---|
| Energy | 220 kcal |
| Carbohydrates | 18g |
| Proteins | 3g |
| Total fats | 15g |
| Saturated fats | 9g |
| Fibers | 4g |
| Sodium | 20mg |
👨🍳 Preparation Method — Step by Step
Golden tip: Leave the aquafaba very cold before starting. It sets up better and faster!
1. Melt the chocolate 🍫
Chop the vegan chocolate into small pieces and melt it in a bain-marie or in the microwave (30 seconds at a time, stirring between each interval). Once it is completely melted, set it aside to cool slightly.
2. Mix the liquid ingredients 🥥
In a medium bowl, combine the coconut milk, coconut sugar (or molasses), vanilla, and a pinch of salt. Stir well until the sugar is completely dissolved. Then, add the melted, warm chocolate and mix with a whisk until the mixture is smooth and shiny.
3. Beat the aquafaba until it forms firm peaks 💧
Using an electric mixer, beat the chilled aquafaba for 8 to 10 minutes, until stiff peaks form — the consistency is similar to whipped egg whites. If you want to speed up the process, add 1/4 teaspoon cream of tartar (optional).
4. Add the aquafaba to the chocolate cream 🍃
Gently and lovingly incorporate the aquafaba into the chocolate cream, in 3 steps, using a spatula and gentle movements from bottom to top. Avoid stirring too much so as not to lose the air in the mousse.
5. Refrigerate ❄️
Distribute the mousse into individual pots or onto a pretty serving dish. Refrigerate for at least 4 hours, or until firm. The texture is even better the next day.
✨ Alternative Versions
| Variation | How to do it |
|---|---|
| 🍊 With a citrus touch | Add organic orange zest to the mixture |
| ☕ With intense coffee | Mix 1 teaspoon of instant coffee into the melted chocolate |
| 🌶️ With pepper | A touch of cayenne pepper enhances the cocoa flavor |
| 🍌 With banana | Replace part of the coconut milk with mashed ripe banana (it's sweeter and thicker) |
⚠️ Common Mistakes (and how to avoid them)
| Error | How to avoid |
|---|---|
| Aquafaba does not set up | Use very cold aquafaba, without residues and beat it for long enough. |
| Chocolate “curdled” when mixed | Wait for it to cool before mixing it with the coconut milk. |
| Lost volume when incorporating | Moved too much or too hard – be gentle like origami |
| It was too bitter or too sweet | Adjust the type of chocolate and amount of sugar next time |
🧊 How to Store
- 🧼 Store in glass jars with lids or in a dish covered with plastic wrap.
- 🕒 Lasts until 5 days in the fridge without losing texture.
- ❌ Don't freeze! The mousse loses its creaminess completely when defrosted.
📜 History and Curiosities
Mousse originated in France in the 18th century as an airy dessert made with egg whites and cream.
But today it gets a healthy and modern makeover: enter the aquafaba instead of the clear, the coconut milk instead of cream and responsibly sourced dark chocolate instead of traditional chocolate drinks.
Result? A version as rich as the original, but cruelty-free, guilt-free and free from ultra-processed ingredients.
This recipe is a true synthesis between the past (the tradition of classic mousses), the present (the focus on well-being and food awareness) and the future (cleaner, more functional and sustainable foods).
📣 Share this deliciousness!
If you make this mousse, tag us on Instagram with 📸 @reeduacaoalimentar.com — we'd love to see your version!
Did you like it? Send this recipe to that friend who always says “vegans don’t eat well” 😜
Finally, keep this phrase in mind to brighten your day:
“May the sweetness of this vegan chocolate mousse inspire you to savor every moment of life with pleasure and awareness!”
❓ Frequently Asked Questions
Yes! Aquafaba, when well beaten, makes the mousse light and airy. The melted chocolate gives it the perfect creaminess. It doesn't even seem vegan!
Almond or oat milk work well, but coconut milk adds a richer, more flavorful touch.
If you want to keep the recipe vegan, it's best to use vegan dark chocolate. But if you're not vegan, you can use milk chocolate.
Aquafaba is the water used to cook chickpeas. It can be used as a substitute for egg whites. Beat with a mixer or hand blender until stiff peaks form, like meringue.
Yes! It tastes even better the next day. The flavors intensify and the texture becomes firmer.
Yes! You can use xylitol, stevia or another natural sweetener. Just adjust the amount according to your taste.
The ideal is at least 4 hours. But the best result comes when it rests for 12 hours or overnight.
Yes, totally! This recipe does not contain any animal derivatives. Zero lactose.
Yes, you can, as long as the can does not contain preservatives or seasonings. Choose canned chickpeas with just water and salt.
Yes! You can sweeten it with molasses, coconut sugar, xylitol or dates. It will still be delicious and healthy.
Yes! Add orange zest, coffee, cinnamon or even cayenne pepper. It gives an incredible gourmet touch.
Dark chocolate 70% or more, vegan. If it's organic, even better!
Not ideal. The texture changes. Store in the refrigerator for up to 5 days, tightly closed.
Yes, it does! It turns out great and maintains the natural profile of the recipe.
It is not mandatory, but it adds extra flavor. If you want, you can replace it with almond or orange essence.
EN 
PT_BR 
EN_GB 
PT 
ES