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Chocolate mousse

This chocolate mousse is just something I can't describe, but I'll try: light, intense, gluten-free and of course… Vegan!

I have slightly modified the original recipe by adding 10 more grams acquafaba and I didn't use any sugar, but it still came out as delicious as it looks!


200g dark chocolate (I used 70%)

150g cold and unsalted aquafaba

20g caster sugar (optional)

1 tsp lemon juice


Let’s start by melting the chocolate in a bowl at bain-marie and once it’s completely melted, set it aside to cool down.

In a bowl and with an electric mixer, whisk together the aquafaba with the lemon juice. Be patient, it will take a bit longer than beating eggs white, but after 10 minutes it should be ready. When it looks quite whipped and foamy, you can flip the bowl upside down: if the foam doesn’t fall then it’s done.

Slowly pour in the chocolate and with a spatula gently mix all together, doing some circular movements from the outside to the inside. Once the mousse is well combined, pour it into a glass or dessert jars and place it in the fridge to set for at least 3 hours. Before serving, garnish with chopped pistachio nuts or anything you like.

*This recipe is inspired to the chocolate mousse by

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