Aquafaba Chocolate Mousse

Cooking time
Serves4-6 people
Vegetarians Vegans Gluten-free diets
Aquafaba Chocolate Mousse

This fluffy vegan chocolate mousse is made with aquafaba – the water leftover from a tin of chickpeas. Whisk it into a meringue. Then fold with fresh orange zest and melted chocolate. The aquafaba turns into a deliciously light mousse. At Easter, top with chopped mini eggs, The perfect pud to round off your Sunday roast.

1 rating


  • 150g dark chocolate
  • 150ml aquafaba, drained from 400g can of chickpeas
  • 4 tbsp caster sugar
  • Finely grated zest of 1 orange
  • A handful of sugar-shelled chocolate mini eggs

Prep: 15-20 mins + chilling | Cook: 2-3 mins

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1. Break the chocolate into small pieces and tip into a heatproof bowl. Microwave for 10-15 secs, stir, and repeat till the chocolate is smooth and melted. Be careful the chocolate doesn't catch and burn – it can overheat quickly in the microwave. Alternatively, pop the chocolate in a heatproof bowl and set it over a pan of simmering water – making sure the bowl doesn't touch the water. Gently warm till the chocolate has melted. Set aside to cool.
2. Pour the aquafaba into a clean, grease-free bowl. Use electric beaters to whisk till stiff peaks form. This will take 3-5 mins. When the aquafaba is stiff, beat in the sugar 1 tbsp at a time. The sugar should be fully incorporated, like a meringue. If you turn the bowl upside down the aquafaba will stay in place.
3. Finely grate in the zest from 1 orange. Add the cooled, melted chocolate. Use a metal spoon or a spatula to gently fold the aquafaba, chocolate and zest together. Spoon the chocolate mousse into a serving dish. Chill for 2 hrs or overnight.
4. Just before serving, roughly chop a handful of mini eggs. Scatter them over the mousse. Scoop the chocolate mousse into 4 small glasses to serve. This mousse is best eaten within 48 hours of being made.
5. Flavour Swaps
You can leave the orange zest out of this mousse, or swap in another flavour. Try adding 1 tsp vanilla extract or ½ tsp ground cinnamon, ground ginger or ground cardamom.
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