Serves 6

A creamy Chocolate Mousse made with Aquafaba (chickpea brine). GF | V and free from Coconut, Nuts and Avocado.

15 minPrep Time

15 minTotal Time 


  • 1 cup Aquafaba (room temperature)
  • 1/8 tsp Cream of Tartar
  • 1 tablespoon Cane Sugar (use Coconut Sugar for an even healthier version)
  • Seeds from 1 Vanilla Bean Pod
  • 6 oz Dark Chocolate, melted (make sure it is dairy-free)
  • Raspberries, to decorate


  1. Melt your dark chocolate over a bain marie or in the microwave – be careful and keep an eye on it so it doesn’t burn. Once melted, leave to cool whilst preparing meringue.
  2. In a bowl of a stand mixer, combine Aquafaba and cream of tartar. Whisk until soft peaks form – this will take anywhere between 5-15 minutes. Once you’ve achieved soft peaks, add coconut sugar and vanilla bean seeds in. Continue whisking for another 1 minute.
  3. Drizzle your chocolate into the meringue and gently fold it in with a spatula. Fold until all the chocolate has evenly incorporated into the meringue.
  4. Pour into glasses and chill for at least 4 hours. Decorate your set mousses with raspberries and enjoy!

Recipe Type: Dessert

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