Salted Chocolate Mousse


Salted Chocolate Mousse

This recipe makes a delicious and light mousse and not only that it uses an ingredient that most of us would pour away without a second thought…’aquafaba’ or ‘bean water’. The liquid that is drained from a can of beans or chickpeas whips up perfectly and provides a great egg replacement. Now those of us who have been hankering for a chocolate mousse but have not been able to can finally indulge from time to time like everybody else!
5 from 1 vote
Prep Time 15 mins
Setting time 30 mins
Course Dessert
Servings 4


  • 50 g 70% dairy free dark chocolate I use Lindt
  • 1 tbsp unperfumed coconut oil
  • 1 can chickpeas liquid only (aquafaba)
  • 1/8 tsp cream of tartar
  • flavourings: pinch sea salt 5 drops of orange or peppermint Oil
  • extra chocolate and berries for garnish


  • Break up the dark chocolate into small pieces and place into a small bowl with the coconut oil. Sit the bowl over a pan of barely simmering water and melt, stirring occasionally. Do not let the steam from the pan condense into the bowl otherwise your chocolate will seize.
  • Once there are no solid pieces of chocolate remaining, remove the bowl from over the pan and set down to cool.
  • Drain and reserve the liquid from the chickpeas and pour into a large bowl.
  • Add the cream of tartar.
  • Using an electric whisk, beat the chickpea liquid until it triples in volume and resembles stiff egg whites. This can take up to 10 minutes.
  • Add one third of the beaten aquafaba to the chocolate bowl and stir in thoroughly.
  • Now add in the rest of the aquafaba but this time taking care not to knock out all of the air. Fold through gently using a metal spoon until combined well.
  • Add chosen flavouring to taste.
  • Divide between bowls and refrigerate for at least ½ hour.
  • Top with berries and grate a little dark chocolate over the top before serving.


Allergy advice:  Soya (chocolate)