Vegan Chocolate Mousse (No Tofu, Nut Free)

This delicious vegan chocolate mousse is full of bubbles thanks to using aquafaba. Made using minimal ingredients, without tofu or nuts, all while being eggless and dairy-free. The perfect vegan chocolate dessert for dinner parties or special occasions.
Prep Time: 30 minutes
Chilling Time: 4 hours
Total Time: 4 hours 30 minutes
4.77 from 13 votes

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chocolate mousse in jars with caramel brittle and coconut cream on top.

This delicious vegan chocolate mousse recipe is the base I use for my Irish coffee chocolate mousse and raspberry white chocolate mousse. A combination of minimal ingredients results in a bubbly chocolate mousse that is the perfect eggless and dairy-free alternative to Mousse au Chocolat.

Traditional Mousse au Chocolat uses egg whites and dairy whipping cream or egg yolks to get its airy yet rich consistency. In this vegan chocolate mousse recipe, we’ll be using aquafaba (chickpea brine) and thick coconut milk to recreate the texture found in non-vegan mousse. Personally, I prefer aquafaba chocolate mousse to mousse made with silken tofu or avocado as those variations do not provide as good aeration – hence, no air bubbles!

Here’s what’s to love about this recipe

  • Rich chocolate flavor 
  • Light and fluffy consistency with air bubbles
  • Uses only 7 ingredients (2 of which are optional if you want to make a 5 ingredient chocolate mousse) 
  • Eggless and dairy-free (being egg-free also makes this chocolate mousse safe to eat uncooked, as many non-vegan recipes use raw eggs)
  • Nut-free, soy-free, and gluten-free
 

dairy free chocolate mousse in a jar with chocolate shavings in the background.

Ingredients overview

  • Vegan chocolate: Depending on your taste you can use vegan milk chocolate or opt to make a dark chocolate mousse. Vegan milk chocolate will give you a sweeter, milkier, and milder chocolate taste whereas dark chocolate will give a deep and intense flavor that is less sweet. 
  • Aquafaba: This is the aerator for our coconut milk chocolate mousse. This is the viscous liquid leftover from cooking chickpeas or other white legumes and is the ingredient that will create the air bubbles and “mousse” effect of the dessert. A touch of cream of tartar is added to help stabilize the aquafaba, helping to create fluffy peaks when whipped. You can also make homemade aquafaba if you don’t want to buy tinned chickpeas.
  • Coconut milk: This gives the mousse a nice thick and creamy base to work with. This cannot be substituted in the recipe, as other plant milk won’t give the correct consistency. Coconut milk is the thickener in this recipe and gives richness to your dairy-free chocolate mousse.
  • Pure maple syrup: Depending on the sweetness of the chocolate you’re using, you can add less sweetener or omit it if preferred. I especially like to add maple syrup when using dark chocolate which tends to be on the bitter side.
  • Vanilla extract: This ingredient is optional, but it enhances the sweetness and flavor of the chocolate mousse. 
  • Sea salt: This acts as a flavor enhancer and helps to bring out the best flavor in chocolate desserts. 
 

metal tray with ingredients for making dairy free chocolate mousse.

How to make vegan chocolate mousse (with step-by-step images)

(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)

Start with prepping your chocolate by chopping it into small pieces. This will allow it to melt faster and more evenly.

Add the coconut milk to a saucepan and bring to a simmer over medium heat. Be careful not to boil the coconut milk as this can cause it to split.

Pour the hot coconut milk over the chocolate and cover with a plate – this helps to retain the heat. Now allow it to sit for about 5 minutes without touching it.

Next, whisk the mixture until smooth, and add in the maple syrup, vanilla extract, and sea salt to taste. You’ll want to leave this cool to room temperature so in the meantime get your aquafaba prepped. 

whisking chocolate ganache in a clear bowl.

Using an electric whisk or stand mixer, beat the aquafaba and cream of tartar for about 8 minutes until stiff peaks have formed.

Now slowly start folding the whipped aquafaba through the cooled chocolate mixture using a spatula. I recommend doing this in 3-4 increments as not to introduce all of the aquafaba at once making it more likely to deflate all the air you have incorporated during whisking. 

Once all of the aquafaba has been incorporated into the chocolate pour it into your serving jars. This recipe will make 4 x large 290ml jars or 6 x medium 200ml jars 

Next off into the fridge to chill and set with your delicious vegan chocolate mousse. Now you just need to wait patiently for it to set.

chocolate mousse in 4 serving jars on a metal tray.

Variations

  • Mint chocolate mousse: Add a couple of drops of mint extract to the chocolate mixture for a delicious peppermint chocolate mousse (aka mint aero chocolate mousse!).
  • Orange chocolate mousse: Likewise, you can make this recipe into an orange-flavored chocolate mousse by adding a couple of drops of orange extract to the chocolate.
  • White chocolate mousse: Swap out the vegan milk or dark chocolate with vegan white chocolate for a vegan white chocolate mousse recipe.
  • Dark chocolate mousse: Use 90% dark chocolate for a deeper, more bitter flavored chocolate mousse.

 

Storage instructions

Store your vegan chocolate mousse in airtight jars in the fridge for up to 3 days. I recommend making these the day/night before you plan on serving them. I do not recommend freezing vegan chocolate mousse.

FAQs

What do you serve with mousse?

 

Does mousse have to be refrigerated?

Yes, mousse sets when chilled, and is made to be enjoyed cold from the fridge.

How long can mousse sit out?

This chocolate mousse is stable enough to keep out of the fridge for up to a couple of hours if need be.

Can you freeze chocolate mousse?

I do not recommend freezing this recipe as the freezing and defrosting process can change the consistency of the mousse.

jars of vegan chocolate mousse with caramel brittle on a a metal tray.

More dairy-free chocolate mousse recipes

 

More French-inspired vegan desserts

chocolate mousse in jars with caramel brittle and coconut cream on top.

Vegan Chocolate Mousse (No Tofu, Nut Free)

4.77 from 13 votes
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This delicious vegan chocolate mousse is full of bubbles thanks to using aquafaba. Made using minimal ingredients, without tofu or nuts, all while being eggless and dairy-free. The perfect vegan chocolate dessert for dinner parties or special occasions.
Prep Time 30 mins
Chilling Time 4 hrs
Total Time 4 hrs 30 mins
Servings 6 4 x (large 290ml jars) or 6 x (medium 200ml jars) 

EQUIPMENT

  • 4 x (large 290ml jars) or 6 x (medium 200ml jars) 

INGREDIENTS

  • 240 g chilled canned full-fat coconut milk or coconut cream
  • 180 g vegan chocolate or 190g vegan milk chocolate *see recipe notes
  • 80 g aquafaba *see recipe notes
  • ¼ tsp cream of tartar
  • 40 g pure maple syrup optional
  • 2 tsp vanilla extract optional
  • ¼ tsp sea salt optional

INSTRUCTIONS

  • Chop the chocolate finely and place it in a heat-resistant bowl. Heat the coconut milk in a saucepan until lightly simmering but not boiling, whisk well. Remove from the heat and pour it over the chocolate, cover with a plate and allow to sit for 5 minutes.
  • Whisk the mixture until the chocolate is melted through. Add the maple syrup, vanilla extract, and sea salt and stir well. Set aside and allow to come to room temperature.
  • To a clean large bowl add the aquafaba and cream of tartar. Use an electric whisk/stand mixer to beat for about 8 minutes until stiff. Use a spatula to carefully fold the whipped aquafaba into the cooled chocolate mixture, one large spoonful at a time. Once all of the ingredients have been incorporated, transfer the mousse into serving jars and place in the fridge to set for 4 hours (or overnight if preferred).
  • Store in airtight jars and consume within 3 days.

RECIPE NOTES

* Chilled coconut milk: refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can. Depending on the brand you use, you may need more than one can. I find Nature's Charm and Biona to yield the best quantity of thick coconut milk per can.
* Vegan chocolate: Use dark chocolate for an intense chocolate flavor or vegan milk chocolate for a more subtle sweet flavor. Ensure vegan milk chocolate is nut-free if required. Dark chocolate sets firmer so hence why I recommend using slightly more chocolate if you're going for vegan milk chocolate.
*Aquafaba: the liquid part from tinned chickpeas (chickpea brine)

NUTRITION

Calories: 252kcal | Carbohydrates: 24g | Protein: 3g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 103mg | Potassium: 126mg | Fiber: 2g | Sugar: 18g | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg
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