Aquafaba Chocolate Mousse

Did you know that you can make a luscious vegan dessert with an ingredient people throw away every day? 

It’s true.

The trick: save the water drained from your next can of chickpeas! That liquid, called “aqua faba” or “bean water,” whips up fluffy as egg whites and can be used as an egg white replacer in dessert recipes! You have to see it to believe it. 

My favorite way to use it to make the fluffiest chocolate mousse. When I transitioned to a plant based diet over 7 years ago, mousse was the dessert I missed most– but not enough to forget the way ingredients like the excessive cream, butter, refined sugar and eggs made me feel afterwards. This version is just as velvety and decadent, but actually leaves you feeling good!

The concept here is the recipe is very similar to a traditional chocolate mousse, but with avocado replacing the egg yolks and aqua faba replacing the egg whites. The coconut yogurt also helps lighten the mixture, as well as provide a pleasant, subtle tang to help cut through the richness of the dark chocolate.

Benefits include: no cholesterol, packed with protein, vegan-friendly, allergy-friendly, & lots of healthy fat from the avocado (plus vitamins and minerals) to keep you satisfied!


Anita’s Vegan Chocolate Mousse


1/4 cup aqua faba (liquid from a can of chickpeas)*

pinch of salt

3 tablespoons maple syrup, divided use**

2 cups Anita’s coconut yogurt

6 ounces semisweet chocolate, finely chopped

1 teaspoon instant coffee, dissolved into 1/4 cup hot water

1/3 avocado, smashed with a fork until smooth

1 teaspoon vanilla extract

*Tip: If you need the beans for something and you don’ t have time to make this, you can freeze the aqua faba and defrost when you are ready to use it.

**Tip: important to make sure your syrup says “pure maple syrup”. If it is labelled “pancake syrup” or doesn’t say “pure” it may primarily contain high fructose corn syrup or other synthetic sweeteners.


Place the aqua faba and salt in the bowl of a stand mixer with the whisk attachment, and beat on high until stiff peaks form. Beat in 1 tablespoon maple syrup. Pour the whipped aqua faba into another bowl and add the yogurt to the bowl of the stand mixer. Beat until light and fluffy, then beat in the remaining 2 tablespoons maple syrup.

Place the chopped chocolate in the bowl of a double boiler or a bowl that sits snugly atop a small pot. Fill the pot with an inch of water and bring to a simmer. Place the bowl over the pot and stir the chocolate until melted. Remove the bowl from the heat and stir in the coffee, avocado, and vanilla extract.  Let the mixture cool until barely warm to the touch.

Stir half of the aquafaba into the chocolate to lighten the mixture. Add the remaining aquafaba and 1/3 cup of the yogurt and fold in just until most of the white streaks are incorporated.

Refrigerate for an hour, giving the mousse a stir every 15 minutes, then serve, layered with the whipped yogurt.

Serves 4.