Chocolate Mousse

by Edward Daniel
Caption of Chocolate Mousse. Image by Edward Daniel (c).

Chocolate Mousse is one of my more decadent desserts and temperamental in nature.  For my chocolate mousse I tend to go for the organic non-sugar, non-salt chick pea brands. Drain the can and use the chick pea water aka aquafaba.  For this Chocolate Mousse I use a combination of sugar and maple syrup to add that softness and lushness. Perfect for dinner parties or if you’re wanting something sneaky at home.

Caption of Chocolate Mousse. Image by Edward Daniel (c).
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Water retained from chickpeas drained from can
  • 1/2tsp vanilla extract
  • 2tsp arrowroot
  • 1tsp xanthan gum
  • 50g raw unrefined cane sugar
  • 5tsp cocoa powder
  • 2tbs maple syrup


  1. Using a mixer, whisk at medium speed the water until it goes fluffy. This will take around 5 minutes.  Add the vanilla extract.
  2. Add the arrowroot and xanthan gum. Continue whizzing but increase the speed to high speed.  The mousse should turn into a lush white colour.
  3. Add 2tsp of the cocoa powder. Continue whizzing.
  4. Place the sugar in a grinder and pulse until fine. Add to the mixer. The mousse should be thick.  Switch off the mixer and leave to stand for about 10 minutes.
  5. Return to the mixer. Start the whizzing and add the remaining cocoa powder teaspoon at a time.  The mousse should start changing colour.
  6. Finally add the maple syrup. The chocolate mousse should be a rich lush colour.
  7. Transfer the mousse to a serving bowl or into bowls and place in the fridge for about 30 minutes.
  8. Serve chilled. Garnish with some chocolate flakes, if preferred.


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