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Chocolate Aquafaba Mousse

Prep Time 25 minutes


  • aquafaba, liquid from one can of chickpeas
  • 1/4 cup sugar
  • 1/2 tsp cream of tartar
  • 2 cups chocolate chips, dark
  • 1/2 cup coconut milk, canned
  • coconut whipped cream, to garnish
  • 1/2 cup raspberries, fresh; to garnish
  • 3 tbsp chocolate, shavings; to garnish


  • Pour the chickpea liquid into the bowl of a stand mixer. Use the whisk attachment to beat mixture on high until soft peaks form. Add in sugar and cream of tartar and whisk until stiff peaks form.
  • Melt the dark chocolate chips in the microwave or over a double boiler. Pour in canned coconut milk and stir to combine.
  • Pour the chocolate mixture into the whipped chickpea meringue and fold to combine.
  • Divide mixture between 4 (1-cup) jars and refrigerate for 2-4 hours to set.
  • Serve mousse with coconut whipped cream, fresh raspberries, and chocolate shavings. Enjoy!