Carbohydrates per serve: approx. 4g. This Vegan Chocolate Mousse is not only, well, vegan, it’s also sugar-free, gluten-free and nut-free! It’s incredibly easy and quick to make – the longest part is leaving it in the fridge for an hour to set – it’s light, airy, and most importantly, rich, decadent and delicious! So you might be thinking, isn’t mousse traditionally loaded with dairy and eggs not to mention sugar? And you would be correct! I had to do some tweaking on the traditional chocolate mousse recipe in order to make this version but as I mentioned it’s just, if not more so, delicious. 

So What is Mousse?

I’m sure most, if not all of you reading this have eaten some kind of mousse and are familiar with the taste. But for anyone who hasn’t, mousse can be sweet (as in the chocolate version) but it can also be savoury. It’s always a soft texture which is often light and fluffy. It is traditionally made with cream and egg white. 

How can Chocolate Mousse be Vegan and Sugar-Free?

Good question! This recipe obviously sways quite a bit from the traditional chocolate mousse recipe, but as I said earlier I promise it’s still delicious and mousse-like! 

The base of this vegan chocolate mousse is made from silken tofu. It might sound weird but tofu has a really neutral flavour and once the chocolate is mixed in you can’t taste it at all. It adds a really nice creaminess and thickness.

The other ingredient which contributes to the texture of this mousse is something called aquafaba. Aquafaba is chickpea water, literally the water which is in a can of chickpeas. It has a really similar protein make up to egg white so can be used as a vegan replacement for egg white! This is what makes my vegan chocolate mousse nice and light and airy, and it’s essential! America’s Test Kitchen talks a lot more about aquafaba including other ways to use it in this post. 

The only other ingredient (yup that’s right, just 3 ingredients in this recipe!) is sugar-free, dairy-free chocolate. I use Healtheries 99% sugar-free baking bits. They are dark chocolate so don’t have milk, and are sweetened with natural sweeteners stevia and erythritol. Of course any other dairy-free and sugar-free chocolate will be fine too! I recommend looking for dark chocolate as it’s often naturally dairy-free. Using sugar-free chocolate which is sweetened without sugar creates the sweetness for this mousse, you don’t need to add any sugar!

How Do I Make Vegan Chocolate Mousse?

Step One – Start by melting the chocolate. You can do this on the stove top either using a double boiler or in a bowl over a pot of simmering water. Stir as you go so it melts evenly. If you are using a block of chocolate, make sure you roughly chop it into smaller pieces before melting it. 

Step Two – Roughly chop or break up the tofu and add to a food processor or blender along with the melted chocolate and aquafaba. Blitz until well combined and evenly mixed. If you are using a blender or NutriBullet (like I did) you may need to stop and scrape down the sides and give it a stir before blitzing again. 

Step Three – Spoon mixture evenly between 4 ramekins. Put into the fridge to set for at least 1 hour. 

What Kitchen Tools Do I Need?

• Either a double boiler or a small pot and heat-safe bowl
• Food Processor or Blender (I used a NutriBullet)
• 4x Ramekins