Elegant Vegan Dark Chocolate Mousse

Elegant Vegan Dark Chocolate Mousse
Recipe by Renee Cade
Yields six, 2.5oz ramekins


2/3 cup (3.5 oz) TCHO Bittersweet 66% Dark Chocolate
1/2 cup Aquafaba (See Recipe Note)
2 T Sugar
1/4 cup Oat Milk
1/2 tsp Vanilla Extract (optional)
Pinch of Salt (optional)

Whipped Aquafaba
1/4 cup Aquafaba
1/2 T Sugar


  1. Melt the chocolate over a double boiler, then let cool to room temperature.
  2. In a standing mixer (or electric hand mixer), whip aquafaba with a whisk until stiff peaks form (approximately 5-7 minutes).
  3. Add sugar and vanilla extract when stiff peaks start to form.
  4. Fold in a third of the aquafaba to the chocolate.  Try not to add the hot melted chocolate to the whipped aquafaba or your mousse will deflate or have a grainy texture!
  5. Pour oat milk over the aquafaba and melted chocolate mixture and mix in to create a smooth ganache.
  6. Fold the rest of the aquafaba into the ganache.
  7. Pour the mousse into desired ramekins/glass/cup.
  8. Chill for at least 3 hours before serving and top it off with your favorite garnish!

Whipped Aquafaba

  1. In a stand mixer or electric hand mixer, whip aquafaba and sugar with a whisk until stiff peaks (approximately 5-7 minutes).
  2. Add a dollop to your chilled mousse and enjoy!

    Recipe Note:  For the aquafaba, use the liquid from a can of chickpeas, preferably salt-free if you can find at your local grocery store.  A can of low sodium will work as well, just leave out the pinch of salt in the mousse!