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Eggless Chocolate Mousse

Prep Time20 mins
Resting time6 hrs
Course: Dessert
Cuisine: French
Keyword: dairy-free, egg-free, gluten-free, nut-free, peanut-free
Servings: 6 people
Author: Miss Allergist


  • Electric egg beater
  • Spatula
  • 6 ramekins


  • cup Aquafaba chickpea juice
  • 1 tsp cream of tartar
  • 2+ tbsp granulated sugar
  • 4 to 5 oz semisweet chocolate vegan or regular
  • 1 tsp vanilla extract
  • 1 tbsp plant-based milk optional


  • Get the juice of cooked chickpeas and reduce it to 2/3 cup.
  • Pour it into a large mixing bowl and add the cream of tartar.
  • Beat the liquid like you would with egg whites.
  • Add the sugar while beating, and then place it in the fridge while preparing the chocolate.
  • Put the chocolate in a pan with the vanilla extract and melt on low heat, mixing constantly.
  • If too dry, add milk and keep mixing until all melted.
  • In a large mixing bowl, use a spatula to fully mix the chocolate with 1 big spoonful of your chickpea whites.
  • Repeat the process very delicately until all the whites have been folded into the chocolate.
  • Pour the mousse evenly into 6 ramekins.
  • Place in the fridge for at least 6 hours before serving.