Tag Archive for easy vegan chocolate mousse recipe

Vegan Peanut Butter Mousse #Aquafaba

Bean juice! It never fails to amaze me.

Yup, even after writing an entire cookbook about it, every single time I whip some up in my stand mixer, it still feels like a miracle that I can make meringue with a waste product.

Okay! So today’s recipe is a riff on the very first aquafaba recipe I ever made, and for many people, it’s their gateway drug to the aquafaba universe.


Vegan Peanut Butter Mousse Aquafaba

I normally make this with melted dark chocolate, and it rocks. But if there’s one thing I love almost as much as dark chocolate, it’s peanut butter. Even better when they are together.

I recently got this powdered peanut butter. I’d been reading about this product for a while, and I was curious about it, and how it worked. Lots of folks in the paleo community are loving it, because it can act as a kind of flour sub, but it also adds protein. I’m simply for anything that tastes like peanut butter.

So I’ve been using it the last couple of weeks in my smoothies (yassss!), but I thought I’d try it in some other things as well. Would it work when added to mousse?

Oh yeah it does!

Vegan Peanut Butter Mousse


  • 1/3 cup aquafaba
  • 1/4 cup organic sugar
  • 1/4 tsp cream of tartar or 1/16 tsp of xanthium gum
  • 1/4 cup peanut butter powder (I’m using PB & Me)


  1. Add the aquafaba to the bowl of your stand mixer and attach the whip. Add the cream of tartar or xanthium, and begin to whip at low speed for 2 minutes. Increase speed to medium and whip for 2 minutes more. Slowly add the sugar in a stream while whipping, and then turn the speed on high for 2 minutes. Check the mousse at this point, you should have nice stiff peaks. If not, whip it a little longer on high. Remove the bowl from the mixer.
  2. Sift the peanut butter powder into the mousse. Carefully fold it in using a spatula. Spoon into glasses, then allow to set up in the refrigerator for at least a couple of hours. Best if eaten fairly quickly–the mousse will start to deflate after a day or so.

Vegan Chocolate Mousse #Aquafaba

Well, ever since I discovered aquafaba, I’ve been having so much fun playing with it! This really is a game-changer for those who have egg allergies, or who are vegan. It opens up a whole world of possibilities!

vegan chocolate mousse

Earlier, I made meringues, and I’m looking forward to trying macarons, souffles, even drinks!

Want more Aquafaba recipes? Check out my new cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)


Last night, I made this super easy, delicious vegan chocolate mousse. It took about 10 minutes to make, and my son didn’t even know it was vegan. It disappeared in about 10 seconds.

The greatest thing about this recipe is that it creates a true mousse that is light and airy. You just can’t get this kind of texture with silken tofu!

vegan chocolate mousse

Vegan Chocolate Mousse


  • can of chickpeas
  • 1/4 cup sugar
  • 1/4 tsp cream of tartar
  • 1/2 cup good quality dark chocolate


  1. Drain the chickpeas and reserve the liquid. Use the chickpeas for something else. Take 2/3 cup of the chickpea liquid, and add it to the bowl of your stand mixer, along with the sugar and cream of tartar. Turn it on, slowly at first, and then building up to a high speed. Whip the aquafaba for about 10 minutes, or until it peaks.
  2. Meanwhile, melt the chocolate in a bowl over boiling water, until it is smooth. Allow to cool slightly.
  3. Carefully fold the melted chocolate into the aquafaba. Pour into individual ramekins and refrigerate until solid, about 30 to 60 minutes. Garnish with coconut cream, grated chocolate or coconut flakes, if desired.

If you liked this recipe, check out this variation: Raspberry Chocolate Mousse Pie!