Vegan Chocolate Chickpea Mousse

Chef's Delight

Rosie Morgan,

The Pink Haired Pastry Chef


Are you trying out Veganuary and starting to miss some of your favourite desserts? This vegan chocolate chickpea mousse is a deliciously light and airy mousse made without any dairy, eggs or gluten.

This recipe uses “aquafaba” which is the juice from a can of chickpeas which takes the place of eggs to aerate the mousse. Surprisingly, the aquafaba doesn’t taste like chickpeas at all.


75 grams dark chocolate

75 grams coconut milk -the solid part

1/2 tsp vanilla extract

55 grams juice from canned chickpeas, (aquafaba)

50 grams icing sugar

Topping (Optional)

50 grams coconut milk- the solid part

10 grams icing sugar

1 tsp cocoa powder


In a microwave safe bowl, add the dark chocolate, the solid part of the coconut milk and vanilla.

Melt in the microwave, starting with 45 seconds. Remove and mix, then heat on 10 second bursts until completely melted and smooth. Alternatively, you can melt the chocolate in a heat safe bowl over a saucepan half filled with water set on medium heat. Leave the melted chocolate and coconut milk to one side to cool while you prepare the rest of the ingredients.

In a mixing bowl, add the chickpea juice (aquafaba). Whisk on high for two to three minutes until the aquafaba has become frothy and thick.

Add in the icing sugar, one tablespoon at a time and whisking well between additions. Once all the icing sugar has been added, whisk on high for a further four to five minutes until thick and stiff.

Take a large spoonful of the whipped aquafaba and add to the cooled chocolate mix. Whisk together and gently pour over the remaining whipped aquafaba.

Gently fold the ingredients together using a wooden spoon or rubber spatula. To "fold" the ingredients, gently mix things together by scraping the sides of the bowl and lift the spoon or spatula up through the middle. Repeat until there are very little lumps of white left.

Gently pour the mousse into the serving glasses or ramekins.

Place into the fridge to chill for at least 2 hours before serving.

Topping (Optional)

To decorate, add the solid part of coconut milk and icing sugar to a mixing bowl. Whisk together until thick.

Add a big spoonful of the whipped coconut on top of each mousse. Using a small sieve or tea strainer, lightly dust the tops with cocoa powder.


To get the solid part of coconut milk, place the entire can of coconut milk into the fridge or a cold place overnight. Do not shake the can. When cold, open the can and carefully spoon out the solid part. Use the remaining liquid in smoothies or curries.


Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef

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