top of page

Aquafaba Chocolate Mousse

Malin Nilsson

Photographer, Blogger and Chef



Wellness + the importance of gratitude

Wellness to me is a combination of many different things, and I think it’s very individual as well. In general, I’d say it’s feeling fulfilled and at ease—being physically well, mentally and psychologically at ease, and having a rich social life or one that suits your needs. It’s not simply about what I eat, although this makes a big impact, but how I lead my life at large. Finding environments that stimulate me and being around people who bring positivity and calm into my life are important. Making sure I practice listening to my body and mind is important, as is finding ways in which I can leave them for a minute to float into another space as well, through meditation for example. In general, I think wellness is a practice where I always remind myself to be grateful for what I have and fulfill my needs and wants as best I can while not getting frustrated when there’s an obstacle. Maybe wellness to me is being flexible while staying true to what is in my heart.

Nourishing yourself

I make sure I eat whole foods from all the different vegan food groups: vegetables, fruits, grains, legumes, and nuts and seeds. To feel my best, I focus on vegetables especially and make sure the biggest part of my plate is full of them. If I’m feeling very hungry, I focus on eating more grains and legumes. To make sure I get healthy fats and feel fuller for longer, I eat nuts, seeds and nut butters, which I also really enjoy, so it’s a soul treat as well. To make sure I feel truly nourished, though, I make sure that I don’t restrict myself and allow myself to tune in to what I feel like eating rather than simply letting my mind completely rule what goes on my plate.

Latest food discovery

Furikake is a Japanese seasoning made from sesame seeds, salt, nori and dried shiso leaf and/or sometimes slightly different ingredients. It’s delicious on salads, rice, sushi and any bowl taking on a Japanese flavor theme. Watch out for dried shrimp, though, as some brands include it in the ingredients, unfortunately. When you find a vegan version, I’m sure you’ll find it hard to stop sprinkling it on everything!


¾ cup (roughly 1 can) aquafaba (chickpea water)

80 g 70% dark chocolate, chopped finely

Small pinch of sea salt


¹⁄³ cup coconut cream, chilled and whipped

10 pistachios, slivered

Edible flowers (I used violas, pansies and daisies)


Bring water to a boil in a saucepan and then turn the heat off, but leave the pan sitting on top of the residual heat. Place the chopped chocolate into a glass or metal bowl and place on top of the boiled water. You have now made a so-called bain-marie for your chocolate to melt. Shift the chocolate around a few times in the melting process to make sure it melts evenly, but do not stir. While your chocolate is melting, whip your aquafaba in a medium to large bowl using an electric whisk. Whip until it’s very stiff and you can make shapes/patterns that stay in the aquafaba when untouched. When your chocolate has melted, add a small pinch of sea salt and mix it through before slowly pouring it into your whipped aquafaba while using the electric whisk to combine. Pour or ladle the mousse into 4 small glasses or pots and place in the refrigerator to set for roughly 3 hours or longer. If topping with coconut cream, use only the solid parts of the cream (no coconut water) and whip with the electric whisk until firm and fluffy. When the mousse is set, scoop or spritz the coconut cream on top and decorate with pistachios and edible flowers, if you wish.

bottom of page