Chocolate Cherry Mousse! Made with aquafaba. A light and creamy dessert, perfect for Valentine's Day. Vegan, Gluten-Free and Nut-free. |

Vegan Chocolate Cherry Mousse

  • Author: Alex


Chocolate Cherry Mousse! Made with aquafaba. A light and creamy dessert, perfect for Valentine’s Day. Vegan, Gluten-Free and Nut-free. 

  • Author: Alex
  • Author: Alex


  • 3 cups frozen cherries, thawed (I love the ones from Trader Joe’s) 
  • 3/4 cup chickpea cooking liquid (drained from 1 15-ounce can) 
  • 1/4 teaspoon cream of tarter
  • 1/3 cup confectioners sugar
  • 1/3 cup almond milk 
  • 14 ounces chopped chocolate (I used 1 dark chocolate bar, 1 regular chocolate bar. Use dairy-free chocolate for vegan version) 


  1. Place the thawed and drained fruit in a medium saucepan over medium heat. Cook the fruit, stirring and mashing often for 10-12 minutes, until reduced and thick. There should be enough liquid in the frozen fruit for it not to stick, but if it becomes too thick, add in a tbsp. or two of orange juice or cherry juice. Set aside and let cool. 
  2. In the bowl of a stand mixer, place the chickpea liquid, cream of tarter and sugar. Beat on medium-high speed for 13-15 minutes until liquid has tripled in volume and able to hold stiff peaks. 
  3. While the aquafaba is being whipped, melt the chocolate. Heat the almond milk in a double boiler along with the chocolate over medium-low heat. Stir to combine until chocolate is smooth and completely melted. Alternatively, melt the milk and chocolate in a microwave-safe bowl in 30 second intervals. 
  4. Place the cooled chocolate in a large bowl, then fold in the aquafaba, bring as delicate as possible. Divide 1/2 of the cherry mixture in the bottom of 4-6 small bowls and transfer the chocolate mousse on top. Place in the fridge to set for at least 1 hour. 
  5. Before serving, dollop the remaining cherry mixture and more shaved chocolate, if desired. 

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