Close this search box.

Vegan chocolate Mousse

On My Table with Tess Prince
Tess Prince is the Nativ Food Editor and the founder of 

With blood orange and pistachio cacao crumb. 

If you’re in need of a guilt-free fix, this is for you. Chocolate and orange is a done deal, but cardamom picks out its enigmatic citrus, floral and eucalyptus warmth. The result is spectacularly delicious and it’s hard to believe it’s vegan.

Serves 4

Prep and cooking time, 25 minutes.
125g (70% cocoa) organic dark chocolate chopped into small pieces 
1 tbsp coconut oil
4-6 cardamom pods 
Approx. 120ml aquafaba (chickpea water, drained from a 570g jar)
2 tbsp coconut sugar
Zest and juice of one orange (blood orange if possible)

Crunch topping

2 tbsp chopped pistachios
2 tbsp chopped almonds
1 tbsp cacao nibs


Gently melt the chocolate and coconut oil in a metal bowl set over a pan of simmering water. Stir frequently until melted. Take off the heat and allow the chocolate to cool for 10 minutes.

In the meantime, beat the aquafaba with an electric mixer until stiff, adding the sugar gradually teaspoon at a time. It should resemble a stiff meringue.

Crush the cardamom pods to release the seeds then grind in a pestle and mortar until you have a fine powder. Add the ground cardamom and the grated orange zest and juice to the melted chocolate and then very gently fold the chocolate into the aquafaba.

Spoon the mixture into small glasses and refrigerate for least four hours or until set. Sprinkle with the chopped nuts and cacao nibs.