Silky Vegan Chocolate Coconut Mousse Recipe

This vegan layered chocolate and coconut mousse uses very few ingredients and tastes incredible.

In my last post I promised to share more Christmas recipes, and this festive vegan aquafaba chocolate mousse is worth the wait. I’d wanted to publish it earlier but wasn’t happy with the photos, so I’m glad I held off. Waiting also gave me the chance to collaborate with Ceri from Natural Kitchen Adventures. We’ve met a few times and even worked together on a book project this summer—she handled the cooking and styling while I did the photography and props.

Working from home as a blogger or freelancer is wonderful in many ways, but it can be lonely. I’m lucky to have Brutus keeping me company and a circle of online blogger friends to chat with, yet nothing replaces the energy of spending a day working and sharing ideas with someone in person.

Ceri and I decided to create a Christmas pairing: I made the mousse and she baked gluten-free Lebkuchen cookies. Both recipes are vegan; they stand alone perfectly but also complement each other beautifully.

This vegan chocolate mousse needs only two essential ingredients: chocolate and aquafaba (the liquid drained from a can of chickpeas). It’s surprisingly easy to make, has a wonderful texture, and tastes amazing. I think it even rivals traditional chocolate mousse—you’ll have to try it to judge for yourself.

For a festive twist I’ve added warming spices, orange zest and a splash of maple syrup, though you can omit these if you want a more neutral flavour. The coconut layer is equally simple: chilled full-fat coconut milk combined with aquafaba makes a light, creamy coconut mousse.

If you’d like the Lebkuchen recipe, check Ceri’s blog for her gluten-free, vegan version and explore her recipe app for more ideas.

Vegan Chocolate and Coconut Mousse

By Lucy Parissi | Supergolden Bakes

This delicious vegan layered chocolate and coconut mousse requires very few ingredients and tastes simply amazing!

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 2 large servings

Ingredients

aquafaba – liquid drained from 1 x 400g (14oz) can of chickpeas
100 g 70% dairy-free chocolate (3.5 oz)
400 g full-fat coconut milk (14oz tin), chilled overnight
3–5 tbsp maple syrup, to taste
1 tsp vanilla paste
¼ tsp cream of tartar
1 tsp mixed spice (cinnamon, cloves, nutmeg)
finely grated zest of 1 orange
cocoa nibs or edible stars and grated chocolate, to decorate

Instructions

The night before, chill a can of full-fat coconut milk in the fridge. Avoid tins containing guar gum or emulsifiers so the cream separates from the liquid.
Melt the chocolate over a pot of barely simmering water, then set aside to cool slightly.
Drain the chickpea liquid into the bowl of a stand mixer and add the cream of tartar.
Whisk on low, increasing speed as the aquafaba begins to foam and double in volume.
Add the vanilla, maple syrup and mixed spice and continue whisking until firm peaks form. Transfer about 150g (5.3 oz) of this aquafaba meringue to a separate bowl.
Gently fold the reserved aquafaba into the melted chocolate, then stir in the orange zest.
Spoon the solid coconut cream from the chilled tin into the mixer bowl (save or discard the leftover liquid) and whisk until fluffy.
Fold the remaining aquafaba meringue gradually into the whipped coconut cream on medium-low speed until combined.
Layer the chocolate and coconut mousses in glasses, alternating between the two. You can pipe the top layer for a neat finish. Chill for at least two hours or overnight to set.
Bring the mousse briefly to room temperature before serving, then finish with cocoa nibs, edible stars and a little grated chocolate.

Nutrition

Nutritional information is approximate and will vary with ingredients and portion sizes.

Like this recipe? Leave a comment below!