• Servings : 8
  • Preparation : 30 minutes
  • Cook time : 15 minutes
  • Calories : 330 cal
  • Carbohydrate : 36 g
  • Lipid : 18 g
  • Fiber : 8 g
  • Protein : 9 g
La meilleure des mousses véganes (végétaliennes) au chocolat sur le blogue santé d'Isabelle Huot Docteure en nutrition


  • 2 canned 540 ml of chickpeas, drained (keep the liquid)
  • 2 ml (1/2 tsp) of tartar powder
  • 200 g (about 350 ml) of Dark chocolate 65 %, finely chopped
  • 125 ml (1/2 cup) of coconut cream
  • 5 ml (1 tsp) of vanilla essence
  • 45 ml (3 tsp) sugar
  • pinch of sea salt


  • whipped cream of coconut cream
  • dark chocolate 65 %, chopped


1 - In a pot, pour the liquid of the canned (use the chickpeas for a next recipe) and the tartar powder. Bring to a boil and allow to reduce by half about 10-12 minutes. Reserve. Place in the refrigerator.

2 - in a large bowl, gently melt the chocolate, coconut cream and vanilla essence in a double boiler. Mix until everything is melted (do not heat too much to do not not to separate). Remove from a double boiler. Let temper.

3 - in another bowl, place the reduced aquafaba (canned liquid) and half the sugar. Using the electric drummer , whisk for 1 minute. Add the rest of the sugar and continue to whisk until firm peaks are formed (this can take 10-15 minutes, do not despair!).

4 - add a third parties of this melted chocolate preparation. Fold gently using a spatula. Add the rest of the preparation and continue to fold gently to leave volum e.

5 - Pour into pretty verrines. Refrigerate minimum 4 hours.

6 - Serve with coconut whipped cream and grated chocolate as a garnish.

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  • Isabelle Huot Docteure en nutrition

    @Louise La crème de noix de coco peut se remplacer par de la crème 35% ou par des blancs d’œufs. Cependant, dans ce cas, la recette ne sera plus végane.

  • Louise

    Bonjour, par quoi pourrait-on remplacer la crème de noix de coco? Par de la crème 35%, est ce qu’on pourrait? Où s’il y a autre chose

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