Main image of Tea-Infused Chocolate Mousse

Tea-Infused Chocolate Mousse

1 hr + 20 min



10 ingredients or less


We've added a little twist to the classic chocolate mousse by infusing it with one of our favourite tea flavours. To make it even more unique, we're whipping it up using aquafaba, which is the fancy name given to the liquid in a jar or can of chickpeas, or the liquid the chickpeas is cooked in. Topped with some fresh fruits, this chocolate mousse is an easy and tasty dessert that also looks the part!



1 hr + 20 min


15 min


5 min


1 hr

Free from

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Optional garnish

  • fresh mint leaves
  • fresh raspberries
  • lemon zest
  • pomegranate seeds
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  1. Add the aquafaba to a saucepan over medium-high heat.
  2. Add a flavoured tea bag of your choice to the saucepan.
  3. Heat the aquafaba to let the flavour of the tea steep in the liquid for about 5 minutes.
  4. Remove the pan from the heat just before it starts to simmer, and transfer the liquid to a large bowl to cool.
  5. Make sure your bowl and electric hand mixer are grease-free. Whisk the aquafaba until stiff peaks are formed, this should take around 6 - 8 minutes. You can check the stiffness by turning the bowl carefully sideways; the mixture should not move.
  6. Melt the chocolate next. If using a microwave: add the chocolate to a bowl, and microwave at 20-second intervals, stopping to stir in between. When the chocolate is nearly fully melted, stop microwaving, and continue to stir with your spoon. The heat from the bowl will melt the remaining bits of chocolate. If using a stove: fill a saucepan halfway with boiling water, and allow the water to remain at a simmer. Add a bowl to the top of the saucepan, and add the chocolate to the bowl. Continuously stir until the chocolate is fully melted.
  7. Let the chocolate cool off a bit. Then, in a slow and steady stream, add chocolate to the aquafaba, carefully stirring with a rubber spatula. Be careful not to over mix, as the mousse can lose its air.
  8. Scoop the mixture into some glass jars and refrigerate for at least 1 hour or overnight.
  9. When ready to serve, top with your desired garnish, and enjoy!


  • * Aquafaba is the liquid from a jar or can of chickpeas, or the liquid that chickpeas were cooked in
  • ** We really enjoyed using lemon-infused green tea for this recipe, but use whatever flavour you like. You can also omit the tea-infusion entirely, and therefore, no need to warm up the aquafaba either.


  • The chocolate mousse can be stored in an airtight container in the fridge for up to 2 days.

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Meha - May 12, 2021, 4:07 p.m.

Can I switch chocolate with cacao powder?

PUL Team - May 13, 2021, 5:04 a.m.

Interesting idea, Meha! We can't say for certain as we haven't tested it out, but you could try cocoa powder in melted coconut oil with a dash of sugar to taste. Do let us know if you experiment with this one 😃

Jacqui - May 12, 2021, 5:11 a.m.

I heated the aquafab and nearly all of it evaporated. Is this normal? I'm struggling here as to what to do. Just use less chocolate?

PUL Team - May 12, 2021, 6:09 a.m.

Hey Jacqui, thanks for the question and patience with the recipe! The aquafaba shouldn't evaporate too much, so either the heat was too high or it was on the stove for too long! Did it evaporate when the teabags were in the aquafaba on the stove top?

You’ll want to make sure the tea bags are removed from the aquafaba before it simmers or starts to boil and then transfer the aquafaba to a bowl to allow it to cool. This should help reduce the evaporation. Let us know if you have any other questions 😃

Jacqui - May 12, 2021, 6:15 a.m.

It was on low and about 5 minutes. The tea bag was in there. I'm not sure what happened. I'll try again.

PUL Team - May 12, 2021, 6:45 a.m.

Very weird! So sorry to hear, Jacqui, that must have been quite frustrating. Using a smaller saucepan may help so the aquafaba isn't as swallow in the pan against the heat. Stirring it a bit may also help make sure the aquafaba doesn't heat up too much. Do let us know how it goes when you try again! Fingers crossed this does the trick 😊

Stephanie - April 14, 2021, 3:45 p.m.

Delicious and super easy to make! Took me around 13-15 minutes to fully whip the aquafaba. Thank you for your amazing recipes!

PUL Team - April 16, 2021, 6:52 p.m.

We're so happy to hear you enjoyed it, Stephanie! Thanks for sharing this with us 🤩