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14 Comments

  1. Hit the spot, the mousse was smooth , airy and full of flavor. Make sure to use a good dark chocolate. It was my first time using The aquafaba and i’m beyong impressed! Thank you!






    1. I’m so glad you enjoyed it, Asmaa! It’s a great little hack aquafaba 🙂 Thank you for the lovely review x

  2. Hi hi, what a great coconut substitute (coconut milk can get a bit dense if you’re using it all the time, totally agree with you!) I had great success, and am wondering if you know how long it will store in the fridge or if separation is an issue (had a lot of liquid in mine after a day). Maybe it’s just a dessert that needs to be devoured day of?






    1. If I understand you correctly, the aquafaba hasn’t formed a stiff peak? Don’t add in the rest of the ingredients yet. I would keep whisking it. Are you using an electric one? It can take a little longer than 10 minutes. Sometimes if there is any oil residue on the equipment that you’re using, it won’t work. I’m not sure what the issue is besides it not rising, but I hope that these tips help!

  3. This recipe was the first time I tried a real cooked mousse. The aquafaba performed exceptionally with your tips in mind. I was able to produce a small serving for seven people to try in the vegan test kitchen I work at. Absolutely phenomenal recipe that requires a bit of technique to perfect!






  4. This did not work for me!!!! Tastes good but didn’t thicken up…..every time I was excited it got thick…..it would go back to watery.

    1. Sorry it didn’t turn out for you, Katrina. How long did you whip the aquafaba for? Or it could be that when you folded in the chocolate you potentially over mixed it. There are so many different factors that play into it, unfortunately. Let me know if you want to troubleshoot this further so that you have better success next time.

  5. Hi Masa and Michael! I hope you guys are enjoying your move down south. It seems as though it was a great decision for you both (well, three). Thanks so much for the post (as always). You have opened my eyes to aquafaba! What a revelation. Really excited to try it. Much love.

  6. Thanks for the great info about aquafaba. I’m allergic to chocolate, and don’t like carob, so I can’t comment on the recipe…