Vegan chocolate mousse

Fantastic gluten-free dessert – one serving is neveer enough!

Yields: 4 portions Difficulty: Medium Prep Time: 30 Mins


0/6 Ingredients


0/6 Instructions
  • Cooled in the fridge aquafaba whip well until stiff.
  • Keep whipping aqufaba and add agave syrup in small portions.
  • Place the chopped chocolate with coconut milk in a hot water bath. To do this, place the bowl with chocolate on a pot with boiling water and stir regularly.
  • Cool the chocolate mass. Add small portions to the aquafaba mousse whipping continuously,
  • Pour the mass into the cups or small bowls.
  • Put in the fridge for 3-4 hours. Longer cooling improves texture of mousse.


You can put few raspberries or nuts on the bottom of the cups / bowls. They perfectly matches with bitter taste of chocolate mousse. You can sprinkle the top of the cream with chopped roasted nuts.

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