This vegan chocolate hemp mousse is the best out there! Silky smooth with a fluffy texture, this dessert is made with only six ingredients. It is filled with rich chocolate flavors and powerful superfoods for an irresistible vegan dessert that tastes good AND is good for you.
Disclosure: This post may contain affiliate links.
This post was sponsored by Eaton Hemp. All thoughts and opinions are mine.
Are you a fan of all things related to chocolate? What about 10-minute vegan desserts? This chocolate hemp mousse is one of my favorite recipes because it is filled with indulgent flavors and powerful superfoods. Dairy-free and gluten-free, this quick chocolate dessert recipe is perfect for those who are wanting to enjoy a balanced mousse that is healthy and satisfying.
I like this vegan chocolate mousse recipe because it is simple and made without extra ingredients such as tofu, avocado, and coconut milk. For this recipe, I wanted to keep things quick and effortless because when that craving for chocolate hits, there’s no time to waste!
I like to pair this chocolatey dessert with fresh strawberries or raspberries and coconut whipped cream for a decadent Valentine’s Day dessert. However you dress it up, one thing is for certain – you will want to make this recipe over and over again!
Recommended Ingredients and Equipment
I love this recipe because it is made with basic pantry ingredients that are easy to find at most grocery stores or online shops. Effortless and minimal, you will love this vegan mousse recipe!
Here is everything you need.
Ingredient Notes
- Hemp Hearts – The hemp seeds give this mousse a big nutritional punch. For the best quality, I recommend Eaton Hemp Organic Hemp Hearts (read more about them below).
- Milk – You will want to use a milk that is thick, creamy, and neutral flavored. For this recipe, I recommend either soy or cashew milk.
- Aquafaba – Also known as chickpea water, aquafaba is one of the most incredible egg white replacers out there. Aquafaba is the perfect vegan base for fluffy mergines, waffles, savory dishes, and so much more. It offers the perfect whipped egg white texture with zero weird aftertastes.
- Chocolate Chips – Most well stocked grocery stores should carry at least one brand of vegan chocolate chips. Make sure to check the back for ingredients.
Go-To Hemp Hearts
Adding hemp hearts to this chocolate mousse takes this recipe to the next level! Hemp hearts are one of nature’s most nutrient-dense foods. Packed full of iron, magnesium, B vitamins, vitamin D, E, and zinc, they are truly what I would consider a superfood. And they are the only vegan food with the same Omega 3:6 ratio as fish oil (the body’s ideal omega ratio).
Beyond that, they have all 20 amino acids, including each of the 9 essential amino acids. This makes hemp seeds a complete high-quality protein.
There are a lot of hemp hearts on the market but not all hemp hearts are created equal. That’s why I recommend Eaton Hemp Organic Hemp Hearts.
Here are a few reasons why they outperform their competitors. Eaton Hemp Organic Hemp Hearts are:
- 100% USA grown, processed, and packaged
- USDA Certified Organic
- Farmer-owned, Farm to table.
- Processed with 100% clean energy.
Eaton Hemp stems from the first farmed licensed to grow hemp in New York State and is the only brand to use the Hemp Plant in its ENTIRETY. Nothing goes to waste! By choosing Eaton Hemp Hemp Hearts, you’re supporting organic hemp farmers across America to: significantly reduce our carbon footprint, rejuvenate our soil, purify the air we breathe, and make significant strides towards a healthier and cleaner planet.
Wanna try them for yourself? Use the code “MYDARLINGVEGAN” and get 30% off all Eaton Hemp Organic Hemp Hearts and their other food products.
Recommended Equipment
For this recipe, you will need basic cooking equipment including mixing bowls, basic kitchen utensils, microwave or saucepan with a double boiler, 4-6 ounce glasses, and a hand or stand mixer. (<<affiliate links)
Step-By-Step Instructions
Step One – Soak and Blend the Hemp Hearts
Combine the hemp hearts and the soy milk in a small glass jar. Let soak for 10 minutes for the hemp hearts to become soft. Transfer to a high-powered blender and blend until you have a smooth paste. Set aside.
Step Two – Melt the Chocolate
Gently melt the chocolate in a double boiler or the microwave. Stir together until smooth. Once all the chocolate is completely smooth and melted, stir in the blended hemp hearts.
Pro Tip: Be careful not to burn the chocolate! If the chocolate is overcooked, then the mousse will not set correctly and will have a burnt flavor. Keep an eye on the chocolate by melting in ten-second intervals if using the microwave. If you’re new to melting chocolate, check out the Kitchn’s tips on how to melt chocolate in a microwave without burning.
Step Three – Make the Aquafaba
In a separate bowl, add the chickpea liquid and whip together with a handheld mixer into stiff peaks. You can also do this in a standup mixer with the whisk attachment. Slowly add the maple syrup and vanilla extract and whip again until well combined.
Pro Tip: New to aquafaba? For more tips on how to make fail-proof aquafaba, check out Minimalist Baker’s “How to Make Aquafaba” Guide.
Step Four – Combine and Chill
Gently fold the aquafaba into the melted chocolate with a spatula. It’s normal for the aquafaba to deflate a bit, but try to keep as much volume as you can by not overmixing.
Transfer to serving glasses and refrigerate for at least four hours to allow the mousse to set. Serve and enjoy with freshly grated chocolate, extra hemp hearts, and whipped coconut cream!
Serving and Storing
Serving – Serve this vegan chocolate mousse as dessert after your main course or as a mid-day snack. I like to serve this mousse with homemade whipped cream and fresh berries.
Storing – Store the leftovers in an airtight container in the refrigerator for up to four days.
Tips and Tricks
- Feel free to substitute maple syrup with agave nectar. If you are doing this, cut the amount in half. Alternatively, if you like a more bitter flavor, omit the maple syrup all together.
- Make sure to soak the hemp hearts for 10 minutes first so that they blend up smoothly.
- Use high quality vegan chocolate for best flavor.
- You can use this vegan chocolate mousse as a frosting to any cake or cheesecake. Yum!
- To make this keto, use powdered Swerve and sugar-free chocolate chips. Fold in the swerve with the vanilla.
Frequently Asked Questions
Head over to Eaton Hemp’s website to pick up these high-quality hemp hearts. Use the code “MYDARLINGVEGAN” and get 30% off all their other food products!
Vegan chocolate is basically dark chocolate or cacao with any animal products or dairy. Dark chocolate is pretty easy to find in almost any grocery store! If you can’t find them where you live, pick up some vegan chocolate online. (<<affiliate link)
If the chocolate mousse did not set, then it is possible that the aquafaba deflated while folding in the other ingredients or it did not chill in the refrigerator long enough. If your aquafaba deflates, just beat the mixture again with the mixer.
If your mousse becomes lumpy, then it is possible the melted chocolate got too cool prior to folding in the aquafaba. Make sure the chocolate is still smooth and pourable before adding the aquafaba
Yes! I like to make this mousse the day before. Just make sure to store it in the refrigerator covered in plastic until ready to serve. Wait to top the mousse with whipped cream until just before serving.
More Vegan Dessert Recipes
- Vegan Chocolate Pudding
- Pot de Créme
- Quick Chocolate Chia Pudding
- Chocolate Peanut Butter Pudding Dessert
Be sure to check out all of my vegan dessert recipes for inspiration and ideas!
Vegan Chocolate Hemp Mousse
Ingredients
- 1/2 cup Eaton Hemp Hemp Hearts
- 1 cup vegan chocolate chips
- 1/2 cup non-dairy milk
- 1 cup chickpea brine
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
Instructions
- Combine the hemp hearts and the soy milk in a small glass jar. Let soak for 10 minutes for the hemp hearts to become soft. Transfer to a high-powered blender and blend until smooth. Set aside.
- Gently melt the chocolate in a double boiler or the microwave. Stir together until smooth. Stir in the blended hemp hearts and set aside.
- In a separate bowl add the chickpea liquid and whip together with a handheld mixer for about 10 minutes into stiff peaks. You can also do this in a standup mixer with the whisk attachment. Slowly add the maple syrup and vanilla extract and whip again until well combined. Note: unlike egg whites, aquafaba can't be overwhipped so keep going until you achieve a stiff texture.
- Gently fold the aquafaba into the melted chocolate with a spatula. It's normal for the aquafaba to deflate a bit, but try to keep as much volume as you can by not overmixing.
- Transfer to 4 (4-6oz) serving glasses and refrigerate for at least 2 hours to allow the mousse to set. Remove from the fridge, garnish with coconut whipped cream and some grated chocolate and serve immediately.
Notes
- Feel free to substitute maple syrup with agave nectar. If you are doing this, cut the amount in half. Alternatively, if you like a more bitter flavor, omit the maple syrup all together.
- Make sure to soak the hemp hearts for 10 minutes first so that they blend up smoothly.
- Use high quality vegan chocolate for the best flavor.
- To make this keto, use powdered Swerve and sugar-free chocolate chips. Fold in the swerve with the vanilla.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
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