Protein Mousse: Light Chocolate Vegan Dessert
You want a dessert that feels a bit fancy, but there is nothing in the fridge except a tin of chickpeas and some dark chocolate. That is all you need for this protein mousse. Whipped chickpea water (aquafaba) gives it a light, airy texture, while chocolate plant protein adds richness and body. It is completely dairy free and egg free, and it looks beautiful served in little glasses.
Why Make a Protein Mousse?
Traditional chocolate mousse uses eggs and cream, which makes it rich but heavy. This version uses aquafaba, the liquid from a tin of chickpeas, which whips up like egg whites. Folding in melted chocolate and plant protein powder gives a mousse that is light on the spoon but satisfying, with more protein than a classic recipe. It is a clever way to use something you would normally pour down the sink.
Ingredients
Makes 4 small serves
- Liquid from 1 x 400 g tin chickpeas (about 1/2 cup aquafaba), chilled
- 1/4 teaspoon cream of tartar or 1/2 teaspoon lemon juice
- 2 tablespoons caster sugar
- 100 g dark chocolate (dairy free), chopped
- 1 scoop (30 g) chocolate plant protein powder
- 3 tablespoons plant milk
- 1 teaspoon vanilla extract
- A pinch of salt
Toppings:
- Fresh raspberries
- Shaved dark chocolate
- A spoonful of coconut yoghurt
Method
- Melt the chocolate gently in a heatproof bowl over simmering water, or in the microwave in 20-second bursts. Let it cool until just warm.
- In a small bowl, mix the protein powder, milk, vanilla and salt into a smooth paste. Stir it into the melted chocolate.
- Put the chilled aquafaba and cream of tartar in a clean, dry bowl. Beat with electric beaters on high for 4 to 6 minutes, until it forms soft white peaks.
- Add the sugar a spoonful at a time and keep beating until the peaks are stiff and glossy, like meringue.
- Fold a large spoonful of the whipped aquafaba into the chocolate to loosen it.
- Gently fold in the rest in two batches, using a large metal spoon. Fold until no white streaks remain, but do not stir hard, or you will lose the air.
- Spoon into four small glasses or jars. Chill for at least 4 hours, or overnight, until set.
- Top with raspberries and shaved chocolate before serving.
Tips for an Airy Protein Mousse
- Use a spotless bowl. Any grease stops the aquafaba from whipping.
- Chill the aquafaba first. Cold aquafaba whips faster and holds its shape better.
- Cool the chocolate. Hot chocolate will deflate the foam.
- Fold gently. Use a figure-of-eight motion and stop as soon as it is even.
Quick Tofu Protein Mousse
Short on time? Blend 300 g silken tofu, 1 scoop chocolate protein powder, 100 g melted dark chocolate, 2 tablespoons maple syrup and a pinch of salt until silky. Spoon it into glasses and chill for 1 hour. The texture is denser and creamier than the aquafaba version, closer to a pot de crème, and it has even more protein.
Flavour Variations
- Mocha: add 1 teaspoon instant coffee to the chocolate.
- Choc-orange: fold in the zest of half an orange.
- Salted caramel: use salted caramel powder and top with flaky salt.
- Choc-mint: add 2 drops peppermint extract and top with mint leaves.
- Raspberry ripple: layer the mousse with crushed raspberries in the glasses.
Serving Ideas
Serve the mousse in small glasses for a dinner party, or in jars for a lunchbox treat. Layer it with crushed biscuits and berries for a simple trifle, or pipe it onto a baked tart shell. A small serve is rich enough, so this recipe goes further than you might expect.
Storage
Keep the mousse covered in the fridge for up to 3 days. The aquafaba version may soften slightly after the second day, but it still tastes great. The tofu version keeps its texture well for 3 days. Neither is suited to freezing.
What Is Aquafaba?
Aquafaba is simply the liquid that chickpeas are cooked or tinned in. It contains starches and a small amount of protein that trap air when whipped, much like egg whites. It is a staple in vegan baking for meringues, macarons and mousses. Keep the chickpeas for a salad, hummus or curry, so nothing goes to waste.
Quick FAQ
Does protein mousse taste like chickpeas? No. Once whipped and mixed with chocolate, the aquafaba has no chickpea flavour.
Why did my mousse not whip? The bowl had a trace of grease, or the aquafaba was too thin. Use a clean bowl and chilled liquid.
Can I make protein mousse ahead? Yes. Make it the day before and keep it chilled until serving.
The Protein in This Mousse
This mousse was made with our Chocolate Flavoured Protein Powder, a plant-based powder with a deep cocoa flavour that blends smoothly into melted chocolate. It keeps the dessert completely vegan. Next time you open a tin of chickpeas, save the liquid for this.
