Vegan Mousse au Chocolat 

Probably the simplest and most delicious Mousse au Chocolat there is – made without eggs, tofu or any substitute ingredient. It is a soft dreamy mousse that simply melts in your mouth. And a just like our motto – Climate Positive, Delicious and Vegan!
  • Prep Time:

    30 minutes

  • Category:


  • Servings:



  • 150g Original Beans Esmeraldas 50% Vegan M!lk
  • 240ml chickpea water (liquid from a can of chickpeas)
  • 1-2 tablespoons of sugar (optional)
  • 1 can of unsweetened coconut milk
  • 2 tablespoons of maple syrup
  • 1 teaspoon vanilla extract


Chocolate Mousse
  1. For the vegan egg whites, whip up the chickpea water briefly. Optional: Add the sugar.
  2. Continue whipping the vegan egg whites until they becomes fully stiff (if you turn the bowl upside down, the egg whites should not move) Set the vegan egg whites aside.
  3. Chop the Original Beans Esmeraldas 50% Vegan M!LK into small pieces, melt in a water bath and let the melted chocolate cool down as much as possible.
  4. Carefully fold old in the melted chocolate into the chickpea egg whites.
  5. Caution: The chocolate should not have cooled down and not stirred in for too long, otherwise the mousse could collapse.
  6. Fill the cream into pretty bowls and place in the refrigerator for at least 3-4 hours or overnight.

  1. Put the coconut milk (still inside can) in the refrigerator overnight. Before preparing the coconut whipped cream, place a freezer-safe bowl in the freezer for 10 minutes.
  2. Take coconut milk out of the fridge, turn it upside down and open it with a can opener. The liquid should have separated from the solid coconut fat.
  3. Pour off the liquid and add the coconut fat into the chilled bowl. Add the maple syrup and vanilla extract and whisk with a hand mixer for approx. 4 minutes.
  4. Garnish the Mousse au Chocolat immediately with the coconut whipped cream plus some chocolate rasps and serve!
  5. Enjoy!!!