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Shannon Martinez's vegan chocolate mousse

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  • Vegan

Craving something sweet? This vegan chocolate mousse will hit the spot. It's rich, creamy and hard to resist.

  • Serves4
  • Cook time5 minutes
  • Prep time15 minutes, + 30 min chilling time


  • 400g can chickpeas
  • Pinch of citric acid
  • 200g caster sugar
  • 200g dark chocolate, chopped
  • 50g Nuttelex or butter
  • 1/2 tsp ground cinnamon
  • Pinch of salt
  • Raspberries, to serve
  • Grated chocolate, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Drain the chickpeas, reserving the liquid in a large bowl. Store the chickpeas in an airtight container in the fridge for up to 2 days. Add the citric acid to the bowl and use an electric mixer to whisk for 3-5 mins or until firm peaks form. Slowly add the sugar, whisking to combine, until the sugar dissolves and mixture is thick and glossy.
  2. Step 2

    Place the chocolate, Nuttelex or butter, cinnamon and salt in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon for 3-4 mins or until the chocolate melts and the mixture is smooth and combined.
  3. Step 3

    Add the chocolate mixture to the meringue mixture in the bowl and use a large metal spoon to gently fold until combined. Spoon the mousse evenly among serving glasses. Place in the fridge for 30 mins or until to set.
  4. Step 4

    Top chocolate mousse with raspberries and grated chocolate to serve.