Eggless Chocolate Mousse

Egg-free vegan chocolate mousse - Lilie Bakery

Notice to chocolate lovers, this Chocolate mousse without egg will make you melt! 3 ingredients only for this rich and melting mousse. Very simple to prepare in a few minutes, it also keeps much better than traditional chocolate mousse.

An almost magical ingredient allows us to recreate the meringue effect, but without the eggs… Canned chickpea juice (aquafaba) yes, you read that right! No fear: its taste is imperceptible in the eggless chocolate mousse. And the result is truly stunning.

What you will like with this recipe

Flavor : 100% chocolate!

Texture : it depends on the time spent in the refrigerator. After an hour it is still supple, beyond that it becomes denser, and that's what I personally prefer.

Difficulty level : very easy ! You just need to plan a electric mixer or an pastry robot to mount the famous meringue without egg...

Chocolate mousse without egg - Lilie Bakery

Only 3 ingredients for this eggless chocolate mousse!

  • dark chocolate : it's the star of the recipe! Opt for a dark pastry chocolate with 64% cocoa (that's what I used) to get the chocolate taste.
  • canned chickpea juice : it's the magic ingredient that replaces eggs! It sounds crazy but the cooking juice of chickpeas once whipped has the same properties as egg white. It is called “aquafaba”. To recover it, simply drain canned chickpeas (without additives except salt). It should be at room temperature.
  • light brown sugar : I love the caramelized side of brown sugar which goes perfectly with chocolate. Here I put very little: just enough to counterbalance the bitterness of the chocolate. However, if you take a less strong chocolate, you can skip it.

NB: find the exact dosages in my recipe at the bottom of the page.

Chocolate mousse without yolk - Lilie Bakery

How to make chocolate mousse without egg?

  1. To melt chocolate : I advise you to do it in a bain-marie here, the chocolate must melt slowly, and not overheat. We let it cool down while we do the rest.
  2. Whisk chickpea juice : like egg whites, whip the chickpea juice at room temperature, adding the sugar halfway. It takes a total of 10 minutes. We get a nice white mousse like a meringue.
  3. Combine the two textures : to avoid having lumps in the final mousse, I recommend first adding a little of this white mousse to the chocolate and whisking vigorously to combine the two well.
  4. Gently add the rest of the white foam : with a spatula, carefully add the rest of the chickpea mousse.
  5. Pour into glasses : pour this eggless chocolate mousse into the glasses and refrigerate for at least an hour.

Ideas to decorate your mosses

To decorate this vegan chocolate mousse, I advise you to add a nice spoonful of whipped coconut cream on top (I tell you about it in my recipe). Otherwise there are other options:

  • crumbled cookies
  • raspberries, blueberries
  • crushed pecans, cashews…
  • grated coconut

How to store vegan chocolate mousse?

Unlike traditional chocolate mousse, this egg-free chocolate mousse can be kept up to 4-5 days in the refrigerator. I advise you to cover your small containers so that they keep their flavor well (and not that of the fridge).

Chocolate mousse recipe without egg - Lilie Bakery

Other recipes to try

If you are looking for egg-free (vegan) treats, then take a look at these other recipes from the blog:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful chocolate mousses!

Chocolate mousse without egg - Lilie Bakery
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5 on 3 votes

Eggless Chocolate Mousse (3 Ingredients Only)

Tasty and melting, this egg-free chocolate mousse is very easy to make, with only 3 ingredients!
Prep time15 minutes
Cook time5 minutes
Total20 minutes
Recipe type: Dessert, Snack
Cuisine: French
Keyword: Mousse
Yield: 5 verrines


Chocolate mousse without egg

  • 270 g full-bodied dark pastry chocolate (64% cocoa)
  • 240 g canned chickpea juice (without additives, except salt)
  • 25 g light brown sugar to adjust according to your preferences


  • 20 cl coconut cream
  • 2 cs icing sugar to adjust according to your preferences
  • Finely crushed chocolate


Chocolate mousse without egg

  • Melt the chocolate in pieces in a bain-marie. Let cool while you do the rest.
  • In a large container or food processor bowl, whisk the chickpea juice on medium/high speed for 5 minutes.
  • Add the brown sugar then continue beating for another 5 minutes to obtain the appearance of a meringue (10 minutes of beating in total).
  • Add about 1/4 of this white mousse into the melted chocolate, whisking briskly (I use a hand whisk). This makes it possible to combine the two textures to put them at the same temperature and to prevent them from making lumps afterwards.
  • Then very gently add the rest of the white mousse with a spatula, coating the chocolate so as not to break the mousse.
  • Pour this chocolate mousse into glasses and refrigerate for at least 1 hour. The longer the mousse stays in the refrigerator, the denser it becomes (mine in the photos spent overnight in the refrigerator).


  • Whip the very cold coconut cream into whipped cream with the icing sugar. Place a spoonful of whipped cream on each verrine, with crushed chocolate.


This egg-free chocolate mousse keeps much better than the version with egg: up to 4-5 days in the refrigerator.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)



  1. Reply


    6th May 2022

    5 stars
    Enjoy this chocolate mousse.

    • Reply

      Lilie bakery

      6th May 2022

      Thank you Lady! :)

  2. Reply


    7th May 2022

    5 stars
    thank you thank you very much for this recipe, and with this one I have just discovered that you have several super cool vegan recipes, I am not vegan but lactose intolerant so for me this kind of top recipes!
    I absolutely have to try this chocolate mousse recipe!
    thank you have a nice weekend

    • Reply

      Lilie bakery

      9th May 2022

      Thank you Veronique! Indeed I made a vegan section, where you will find several recipes. See you soon :)

  3. Reply

    Susan Victoria

    16th May 2023

    I look forward to trying this. I would like to incorporate mandarins. Do you think it would be fine to have some at the bottom of the verrine or would they change moussr texture? I plan to prepare these a day in advance of serving.

    • Reply

      Lilie bakery

      26th May 2023

      Hello Susan Victoria, you can incorporate mandarins, but I would put them on top of the mousse at the last moment (chopped for instance) as they will release some juice. See you soon!


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