Aquafaba Chocolate Coffee Mousse

25 mins
26 mins
4 1x
The Tasty K


  • 1/2 cup aquafaba (liquid from canned unsalted chickpeas), chilled
  • 2 Tbsp maple syrup
  • 1 Tbsp coffee extract(optional)
  • 100gr vegan dark chocolate (70% cacao)


  1. Place a sieve over a medium sized glass bowl and drain your canned chickpeas. Measure 1/2 cup of aquafaba and place it into the fridge to chill for 15 minutes.
  2. In the meantime, melt your dark chocolate in a water bath and set aside to cool down to room temperature.
  3. Take the bowl with aquafaba out of the fridge and use a stand or electric hand mixer to beat the aquafaba on high until stiff peaks form. This can take anywhere from 5-10 minutes (good thing: you can’t over beat aquafaba so better do it a bit longer).
  4. Add in the maple syrup and coffee extract and continue beating for another 1-2 minutes. You know it’s done when you turn the bowl upside down and the aquafaba stays in place (see video).
  5. Pour the cooled down melted chocolate into your aquafaba mix and carefully use a spatula to combine (don’t use the mixer or you’ll loose all the fluffiness).
  6. Spoon the chocolate mousse into 4 small serving bowls and place into the fridge for at least 1 hour (for extra firm results better 3-4 hours).
  7. Top with coconut whipped cream, chocolate shavings and berries and serve!


As in all of my recipes, 1 cup equals 250 ml.