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Vegan chocolate mousse – rich creamy aquafaba chocolate mousse is light and delicious. Very easy to make and perfect for all occasions.

When starting to introduce more plant-based recipes into your life, you might think that you will be missing out on all those flavours and textures that dairy products can provide. We’ve discovered that this simply isn’t true – particularly when you can still enjoy an easy vegan chocolate mousse.




Vegan desserts can often be a stumbling block for plant-based eaters and people often opt for shop-bought options. But our Easy Vegan Chocolate Mousse contains only 5 readily available ingredients and it’s a brilliant solution to this problem.




You will need to do minimal prep for this easy vegan chocolate mousse – soak a few cashew nuts in water for a couple of hours or overnight ( the longer you leave them to soak the creamier they become) and to drain the liquid  – this is called aquafaba, which means bean water – from a tin of chickpeas and pop it in the fridge to chill. Make sure you use the chickpeas for hummus, or stir them into chilli or a delicious curry.



5 ingredients for vegan chocolate mousse.

Maple syrup, cashew nuts,  unsweetened plant-based milk, dark chocolate and aquafaba – if you’ve never come across aquafaba read the section on what is aquafaba and don’t be put off.




What is aquafaba?

Aquafaba, which means bean water – is the liquid from a tin of chickpeas. It is often used as an egg substitute when baking vegan recipes. Nothing you make will taste of drained chickpea water – we promise, it’s also a good ingredient for making egg-free meringues.

We have also found that the aquafaba whisks better when chilled in the fridge.

Alternatively these days you can now buy aquafaba in cartons ( try something like Oggs – this can be bought in Sainsbury’s).

Make sure you use the chickpeas for hummus, stirring them into chilli or a delicious curry.

What is the best chocolate to use?

We love to use a really good high-quality dark chocolate – 85% is perfect for us, but the children prefer the chocolate mousse with a lower percentage chocolate  – 65% is about their max, and we add an extra tablespoon of maple syrup for them too.


How to make a vegan chocolate mousse?

For full instructions see the recipe table below.

This easy vegan chocolate mousse needs minimal ingredients and not a lot of prep, yes you will need to soak the cashew nuts for a minimum of 4 hours or overnight ( the longer you leave them to soak the creamier they become). We tend to weigh them out and soak them the night before we need them, so they are ready to use in the morning.

The chilled aquafaba is easy to whisk into stiff peaks – we’d definitely recommend a stand mixer with a whisk attachment or a handheld electric whisk – unless you have super whisking powers.

The maple syrup goes into the unsweetened almond milk and this is heated and then blended with the drained soaked cashew nuts. Pour the mix back into the pan.

The roughly chopped chocolate is then added to this tasty (try it) liquid mix and melts in, along with being stirred.

Once the aquafaba has been whisked into stiff peaks, fold gradually into the liquid chocolate mix.

Once the mix is carefully folded together, pour the mix into pots or glasses.

Place in the fridge to set.

How to serve the chocolate mousse.

If you can wait for the mousse to set, before eating it – then you can either eat it just as it is; cover the chocolate mousse with swirls of cream or sprinkle with finely chopped dark chocolate.

How long will the easy vegan chocolate mousse keep?

Store in the fridge and eat within 48 hours.



Hand whisk, free-standing food mixer with the whisk attachment or electric handheld whisk.




Measuring spoons

Jars to serve


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Easy Vegan Chocolate Mousse

  • Author: Healthy Twists
  • Prep Time: 15 minutes
  • Cook Time: 4 hours to set
  • Total Time: 15 minutes +
  • Yield: 4 1x
  • Cuisine: French
  • Diet: Vegan


Vegan chocolate mousse – rich creamy aquafaba chocolate mousse is light and delicious. Very easy to make and perfect for all occasions.


  • 100g cashew nuts
  • 3 tablespoons maple syrup
  • 200ml unsweetened almond milk
  • 6 tablespoons chilled aquafaba (drained liquid from a tin of chickpeas)
  • 100g dark 85% vegan chocolate, finely sliced


  1. Weigh out the cashew nuts, put them into a bowl and pour over hot water until it covers the cashew nuts. Set to one side to soak for 2 hours or overnight.
  2. Drain the liquid from a tin of chickpeas and place the liquid in the fridge to chill for at least 2 hours. Save the chickpeas for making curries or hummus.
  3. Pour the unsweetened almond milk and maple syrup into a medium pan. Place on the hob and gently simmer for 10 minutes. Remove from the heat and set to one side whilst you drain the cashew nuts.
  4. Meanwhile, whisk the 6 tablespoons of the chilled aquafaba into stiff peaks, this will take at least 10 minutes.
  5. Add the cashew nuts and the almond milk and maple syrup mix to a blender cup and blend until silky smooth. Return the blended mixture back to the pan. Tip the finely chopped chocolate into the mixture and stir until the chocolate has completely melted. Allow the mixture to cool for a few minutes.
  6. Now gradually pour the chocolate mixture into the whisked aquafaba and slowly fold in using a metal spoon, until all is fully combined.
  7. Pour the mix into your choice of glasses or ramekins and place in the fridge to set for 4 hours or over overnight


To make the chocolate mousse a little sweeter add another tablespoon of maple syrup.

To store, keep covered in the fridge for up to 48 hours.

Keywords: vegan chocolate mousse, chocolate mousse, vegan dessert, vegan mousse


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