Vegan Aquafaba Chocolate Mousse - Good Chef Bad Chef
by Rosie Mansfield

Recipe by: Rosie Mansfield 

Time: 20 minutes 

Serve: 4



  • 1 can chickpea liquid
  • tsp cream of tartar
  • 200g vegan dark chocolate, chopped
  • ½ cup Lakanto Classic Monkfruit Sweetener 
  • 100ml coconut milk

To serve

  • 1 punnet raspberries
  • 2 tbsp cacao nibs 
  • Lakanto No Added Sugar Chocolate Topping


  1. In a heat-proof bowl above simmering water, melt the chocolate. Then, fold in the coconut milk and set aside to cool.
  2. In a bowl whip chickpea liquid and cream of tartar with a hand mixer, alternatively in a stand mixer, for 3-5 minutes or until light and fluffy. 
  3. Add sweetener and whip for around 10 minutes until the mixture forms stiff peaks. 
  4.  Fold the slightly cooled melted chocolate mixture into the whipped aqua faba. 
  5. Chill for an hour in serving glasses. 
  6. Serve with raspberries, cacao nibs and a drizzle of Lakanto chocolate topping. 

Topics: Vegan Monkfruit Sweetener Classic Lakanto Chocolate Topping