Dairy-Free Classic Chocolate Mousse
Indulge in the silky decadence of Dairy-Free Classic Chocolate Mousse—a perfect blend of rich dark chocolate and airy aquafaba that proves you don’t need dairy for a luscious treat. This recipe swaps traditional cream for chilled coconut cream and cleverly uses aquafaba (the liquid from canned chickpeas) to create a light, velvety texture akin to classic mousse. Whipped to perfection and sweetened with a touch of icing sugar and vanilla extract, this mousse delivers indulgence without compromising dietary needs. Easily prepared in under 30 minutes and set to chill, it’s the ideal dessert for plant-based, vegan, or dairy-free diets. Serve it elegantly in glasses garnished with shaved chocolate, fresh berries, or a sprig of mint for an eye-catching finish. Whether for a dinner party or a quiet evening treat, this recipe is designed to impress both in flavor and presentation.
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Recipe Information
Ingredients
- 200 grams dark chocolate (70% cocoa)
- 240 milliliters aquafaba (liquid from canned chickpeas)
- 2 tablespoons icing sugar
- 1 teaspoon vanilla extract
- 120 milliliters coconut cream (chilled)
- 1 pinch sea salt
Instructions
Place the can of coconut cream in the refrigerator for several hours or overnight so that the cream solidifies and separates from the liquid.
Chop the dark chocolate into small pieces and melt it gently using a double boiler or microwave. Stir until smooth and let it cool to room temperature.
Drain the canned chickpeas and collect the aquafaba. Transfer 240 ml of aquafaba to a large mixing bowl.
Using an electric mixer, whisk the aquafaba on high speed until it forms stiff peaks, about 8 to 10 minutes.
Gradually add the icing sugar to the whipped aquafaba, whisking continuously until incorporated. Add the vanilla extract and a pinch of sea salt, and whisk again briefly to combine.
Open the can of chilled coconut cream. Scoop out the solidified cream, discarding the liquid, and whip it in a bowl until it becomes fluffy.
Fold the cooled melted chocolate gently into the whipped aquafaba in batches, being careful not to deflate the mixture.
Add the whipped coconut cream to the chocolate mixture and gently fold until fully combined and smooth.
Divide the mousse into serving glasses or ramekins and let it chill in the refrigerator for at least 2 hours until set.
Serve chilled, optionally garnished with shaved chocolate, fresh berries, or mint leaves.
Nutrition Facts
Calories |
1625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 181 mg | 8% | |
| Total Carbohydrate | 123.5 g | 45% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 68.8 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1890 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
