This vegan chocolate mousse has honestly flipped my dessert world upside down!
It’s rich, creamy, silky-smooth - and the best part? No one ever guesses it’s made with black beans.
Yep, black beans. Blend them up with hazelnut butter, cocoa powder, and a hint of coconut oil, and suddenly you’ve got the most luxurious dairy-free chocolate mousse on the table.
I usually serve it in little jars or small bowls, such as ramekins, with a dollop of vegan crème fraîche, a sprinkle of chocolate shavings, and some crunchy toasted hazelnuts.
It looks like you’ve gone full dinner-party gourmet, but really, it only takes five minutes to prep. The food processor does the heavy lifting, and the fridge handles the rest while you get on with your evening.
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❤️ What's Great About this Recipe
- 🍫 Rich, indulgent vegan chocolate mousse made with simple ingredients
- 🌱 Uses black beans as a surprising base for a silky, creamy texture
- ⏱️ Quick prep time - just 5 minutes before chilling
- ☕ A splash of espresso enhances the chocolate taste without making it coffee-flavored
- 🥄 No cooking required - just blend and chill
- 🍽️ Perfect for serving at a dinner party in individual jars
- 💪 More protein than traditional mousse thanks to the black beans
- 🌡️ Make-ahead friendly - can be prepared 2 days in advance
🌱 Ingredients & Notes
Here is everything you need for this recipe:
For the Mousse:
- Black Beans - Make sure to rinse and drain thoroughly to remove any canned flavor. These create the surprisingly smooth base of the vegan chocolate mousse. Swap for a can of chickpeas if needed.
- Hazelnut Butter - Adds richness and nutty depth to complement the chocolate. You can substitute almond or cashew butter if needed.
- Agave Syrup - Provides natural sweetness with a neutral flavor. Maple syrup works well as an alternative.
- Coconut Oil - Helps create a silky texture and firms up when chilled. Make sure it's melted before adding.
- Vegan Chocolate Spread - Enhances the chocolate flavor and creaminess. Choose a good quality spread for best results. Alternatively, swap for melted chocolate.
- Espresso - Intensifies the chocolate flavor without making it taste like coffee. Freshly brewed works best.
- Plant Milk - Hazelnut milk or almond milk pair perfectly with the other flavors, but any plant milk will work for this vegan chocolate mousse.
- Cocoa Powder - Adds deep chocolate flavor. Use unsweetened for best control over sweetness.
- Sea Salt, Cinnamon, and Lemon Juice - Salt enhances sweetness, cinnamon adds warmth, and lemon juice brightens the overall flavor profile of the mousse.
For Decorating:
- Vegan Crème Fraîche - Creates a beautiful contrast on top of the chocolate mousse. Can substitute coconut cream if unavailable.
- Vegan Chocolate Shavings - Adds visual appeal and extra chocolate flavor. Use a vegetable peeler on a chocolate bar for easy shavings.
- Toasted Hazelnuts - Provides crunchy texture contrast. Toast briefly in a dry pan to enhance flavor before using as topping.
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
🔪 Equipment
Here is all the equipment you need to make this recipe:
- High-speed blender - Essential for creating a smooth, silky chocolate mousse texture without any bean chunks
- Spatula - Helpful for scraping down the sides of the blender to ensure all ingredients get thoroughly mixed
- Small serving jars or glasses - Perfect for individual servings
- Can opener - For opening the tin of black beans
- Fine mesh strainer - For thoroughly rinsing the black beans
🧑🍳 Instructions (Step-by-Step)
Step 1: Prepare Ingredients
Rinse and drain black beans thoroughly. Measure hazelnut butter, agave syrup, and other ingredients.
Step 2: Blend Everything
Combine beans, hazelnut butter, agave, melted coconut oil, chocolate spread, espresso, plant milk, cocoa powder, salt, cinnamon, and lemon juice in a blender. Process until completely smooth.
Step 3: Chill the Mousse
Transfer the chocolate mixture to small jars or serving glasses. Refrigerate for at least 2 hours to set.
Step 4: Decorate and Serve
Top with vegan crème fraîche (optional), chocolate shavings, and toasted hazelnuts. Serve cold straight from the refrigerator.
📌 If you love Pinterest you can pin any of the images to your boards!
🍽️ Serving
Serve your Vegan Chocolate Mousse chilled straight from the refrigerator for the best creamy texture.
Portion into small jars or serving glasses for an elegant presentation. Top each serving with a dollop of vegan crème fraîche (optional), a sprinkle of toasted hazelnuts, and some vegan chocolate shavings just before serving.
This creamy dessert works wonderfully as an after-dinner treat or as part of a vegan desserts table for guests. For extra indulgence, pair with fresh berries or a small espresso on the side.
❄️ Storage
Store this Vegan Chocolate Mousse in the refrigerator for up to 3-4 days.
Keep it in the original serving jars or transfer to an airtight container. The mousse will maintain its creamy texture when properly chilled.
💡 Expert Tips & Tricks
Rinse Beans Thoroughly - Rinse black beans under cold running water until no more foam appears to completely remove the canned flavor. This step is essential for a clean-tasting vegan chocolate mousse.
Use Room Temperature Ingredients - Allow hazelnut butter and plant milk to come to room temperature before blending for smoother incorporation and better texture.
Blend in Stages - For the silkiest texture, blend in 30-second increments, stopping to scrape down the sides of the food processor between each blend. This prevents air bubbles and ensures a smooth mousse.
Coffee Enhancer - The espresso intensifies the chocolate flavor without making the mousse taste like coffee. For an even deeper flavor, use instant coffee powder dissolved in hot water.
Coconut Oil Technique - Make sure your coconut oil is completely melted but not hot when adding to the mixture. This helps it incorporate evenly and set properly when chilled.
Texture Troubleshooting - If your mousse seems too thick after blending, add an additional tablespoon of plant milk. If too thin, add an extra teaspoon of cocoa powder.
Did you make this recipe? If so, will you do me a huge favor and leave a review and star rating & let me know how you liked this recipe? THANK YOU! ❤️
🔜 Related Recipes
If you enjoyed this Vegan Chocolate Mousse, you might also love my other plant-based chocolate treats, such as this rich Vegan Chocolate Tart or this fun Vegan S'mores Crunchwrap.
Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
📖 Recipe Card
Black Bean Chocolate Mousse
Equipment
- 1 high-speed blender
- 1 spatula
- 1 Small serving jars or glasses
- 1 Can Opener
- 1 Fine mesh strainer
Ingredients
For the Vegan Chocolate Mousse:
- 1 8.5-oz can black beans (240g drained weight) drained & rinsed well
- 3 tablespoons hazelnut butter
- 2 tablespoons agave syrup
- 1 tablespoon coconut oil melted
- 1 tablespoon vegan chocolate spread
- 2 tablespoons espresso (1 fl oz / 30 ml)
- 1.7 fl oz plant milk (3.5 tablespoons / 50 ml) e.g. hazelnut
- 1 tablespoon cocoa powder
- 1 pinch salt
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon juice
For Decorating:
- 1-2 teaspoons vegan crème fraîche
- dark chocolate shavings
- toasted hazelnuts
Instructions
- Drain the black beans from the tin and rinse them thoroughly under cold water until no more foam appears. This step is crucial to remove any canned flavor that might affect your vegan chocolate mousse.
- Transfer the rinsed beans to your blender. Add the hazelnut butter, agave syrup, melted coconut oil, vegan chocolate spread, espresso, plant milk, cocoa powder, salt, cinnamon, and lemon juice. Make sure the coconut oil is fully melted for the best incorporation.
- Blend on high speed until completely smooth and creamy. Stop the blender regularly to scrape down the sides with a spatula. Continue blending until you achieve a silky, mousse-like texture with no bean pieces visible.
- Carefully spoon or pour the chocolate mousse mixture into small individual serving jars or glasses. Fill them about three-quarters full to leave room for toppings.
- Cover each jar with a lid or plastic wrap and place them in the refrigerator for at least 2 hours. This chilling time is essential for the mousse to set properly and develop its full flavor profile.
- While the mousse is chilling, prepare your toppings. If using hazelnuts, lightly toast them in a dry pan over medium heat for 3-4 minutes until fragrant, then roughly chop them.
- Just before serving, add a small spoonful (1-2 tsp) of vegan crème fraîche on top of each mousse. Sprinkle with the toasted hazelnuts and add some vegan chocolate shavings for an elegant finish.
- Enjoy your vegan chocolate mousse straight from the refrigerator for the best creamy texture and chocolate flavor. Serve with small spoons to savor every bite of this indulgent plant-based dessert.
Notes
- Storage - Keep any leftover mousse in the refrigerator for up to 3-4 days in an airtight container. The flavors actually develop further after the first day.
- Make Ahead - This vegan chocolate mousse can be prepared up to 2 days in advance, making it perfect for dinner parties or meal prep.
- Serving Size - This recipe makes 2-4 servings depending on the size of your jars. For dinner parties, smaller portions in shot glasses work beautifully.
- Texture Tips - For an extra silky texture, ensure your blender is completely clean and dry before starting. Any moisture can affect the consistency.
- Presentation - Layer the mousse with fresh berries in clear glasses for a beautiful visual effect that complements the rich chocolate flavor.
- Substitutions - If hazelnut butter isn't available, almond or cashew butter works well too. The flavor profile will change slightly but remain delicious.
- Allergen Information - This recipe is naturally dairy-free and egg-free. Ensure your chocolate products are certified vegan if serving to strict vegans.
- Flavor Variations - Add a drop of peppermint extract for a mint chocolate version, or orange zest for a chocolate orange variation.
- Kid-Friendly Version - Omit the espresso and increase the chocolate spread by 1 tablespoon if making for children.
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