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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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tree nut

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Optional garnish

  • pomegranate seeds
  • lemon zest


  1. Add the aquafaba and tea bags* to a saucepan over medium-high heat. Remove the pan from the heat just before it starts to simmer.
  2. Make sure your bowl and electric hand mixer are grease-free. Transfer the liquid and tea bags to a large bowl to cool. When cooled, remove the tea bags.
  3. Melt the chocolate using a microwave or on the stove, using a double boiler. Let the chocolate cool off a bit.
  4. Beat the cooled aquafaba until stiff peaks are formed, this should take around 6 - 8 minutes.
  5. In a slow and steady stream, add the melted chocolate to the aquafaba, carefully folding with a rubber spatula. Be careful not to over-mix, as the mousse can lose its air.
  6. Scoop the mixture into some glass jars and refrigerate for at least 1 hour or overnight. When ready to serve, top with your desired garnish, and enjoy!


  • 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.
  • * Skip warming up the aquafaba if omitting the tea.


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

Let us know what you think

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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Yume - March 1, 2024, 10:30 p.m.

Very fun recipe! I will try again with some sweeter chocolate because it was intense but loved it ! Very simple to make as well !

Claire Whittaker - Feb. 26, 2024, 12:39 a.m.

Tried this and found that, although it had a good mousse texture when first mixed, after it had been in the fridge it went dry and slightly crumbly. Giving it a quick blast in the microwave turned it back to a better texture but I wondered if the chocolate I used had too high a Cocoa percentage (its an 80% one) and that could be adding to the texture when the chocolate resolidified?

PUL Team - Feb. 26, 2024, 4:55 a.m.

Hey there, Claire, we often use 70% chocolate so it's possible that a higher percentage could contribute to a drier texture when it solidifies. Adjusting the chocolate-to-aquafaba ratio can help achieve the desired consistency, so you could add slightly more aquafaba next time if you give the recipe another try 🤗

Catie - Dec. 28, 2023, 8:58 a.m.

Does the chocolate need to be completely cool before adding it to the aquafaba? When I tried to combine the two, the chocolate was still warm and the mixture became clumpy, grainy, and didn't incorporate well.

PUL Team - Dec. 29, 2023, 7:56 a.m.

Hey Catie, the chocolate should be cool but still fluid when adding to the aquafaba to prevent seizing and clumping. If it's too warm, the moisture in the aquafaba can cause the chocolate to seize, resulting in a grainy texture. Aim for a lukewarm temperature where the chocolate is melted but not hot to the touch. This should help ensure a smooth incorporation without deflating the aquafaba. I hope this helps!

Jana - Dec. 17, 2023, 1:52 p.m.

I made this recipe yesterday infused with black tea. Taste was good, no chickpea taste. Texture was a bit off. I used Belgian chocolate from Trader Joe, and it was a bit grainy. Beat aquafaba for 8 minutes and it was still a bit soft. Overall, the mousse is very light but runny.

Ana - July 20, 2023, 6:22 p.m.

I am french and I bake a lot and I’ve been looking for a way to make my recipes vegan. After tries and tries I gave up on a way to replace “crème montée” with a vegan version. But now Aquafaba is my new friend lmao.
Also, I was super skeptical because after adding the chocolate to the Aquafaba, it did not hold as well as regular cream, and also tasted weird. But after letting it sit in the fridge, chemistry did it’s thing, the Aquafaba taste is gone, and the texture is pretty similar to a non-vegan mousse. It is a little bit more liquidy, so I’m not sure how it would do in an entremet, but I’ll give it a try !

PUL Team - July 22, 2023, 11:35 p.m.

Hey Ana, aw we're so happy the mousse was enjoyed! Entremet is a super cool idea and we'd love to hear how it goes 😃

Martunia - May 24, 2023, 12:38 a.m.

Made it in the morning for an after dinner dessert. It came out nice, I topped it with pomegranate seeds, blueberries and strawberries. I was wondering if maybe adding cream of tartar would be a good idea in this recipe 🤔 what do you think?

PUL Team - May 24, 2023, 1:11 a.m.

Hey Martunia, thanks for sharing your experience with it! Adding cream of tartar could stabilize the mousse but we didn't find it was needed in the version we made. Cream of tartar can affect the taste slightly due to its acidic nature. But you know best! If you'd like to experiment with it, start with a small amount and take it from there. Let us know if you test it out 🤗

Sarah - May 2, 2023, 8:12 a.m.

So delicious and easy. Any time I use chickpeas I look forward to making this too.

Rebecca A - Feb. 11, 2023, 11:39 a.m.

SO delicious! Easy to make and decorate. I usually make them after a chickpea curry so I can use the aquafaba! :)

PUL Team - Feb. 11, 2023, 5:12 p.m.

A lovely idea, Rebecca! We're so happy to hear :D

Clara - May 28, 2022, 5:17 p.m.

Amazing!!! It's suuuuuper-delicious!! No one would tell it just has those three ingredients, no sugar, no butter, no...
Thank you very much!! It's another delicious PUL recipe I have already saved and will repeat and do to many people!

PUL Team - May 28, 2022, 11 p.m.

Oh, we're so happy it's being enjoyed! Thank you, Clara 💛

Anna - April 25, 2022, 8:31 p.m.

Anyone who is going down to the comments to see if it is worth trying – oh my goodness, YES!!!
I love the traditional mousse and this tastes exactly like that! Amazing combinations with homade coconut whip and blueberries. Only few ingredients and such a yummy outcome. Thank you PUL team. 🙂

PUL Team - April 26, 2022, 4:35 p.m.

Oh, Anna, thank YOU for the glowing review! It means so much the mousse is being enjoyed 🙂

Maitry - March 24, 2022, 4:27 p.m.

Always a delight to watch & try your recipes Sadia! I can’t believe I didn’t try this recipe earlier. A quick question though..
Can I whisk is by hand as I don’t have an electric hand beater?


PUL Team - March 25, 2022, 1:16 a.m.

Hey Maitry, we need to whisk until stiff peaks form so it will require a lot of arm strength and time compared to an electric whisk! If you're feeling quite strong and determined it could work though. We hope you enjoy the mousse if you're able to give it a try 😊

Madalina Sacultanu - Nov. 10, 2021, 6:25 p.m.

So so good! I look forward to making hummus now as it means leftover aquafaba, which means I get to make and eat this mousse! I tried it with mint tea as well, but found I had to add more tea bags for the minty flavour to go. The best one by far was with black tea though!

PUL Team - Nov. 11, 2021, 1:27 a.m.

Mmm black tea sounds lovely, Madalina, we're so glad the infused chocolate mousse was enjoyed!

Gesa - Sept. 16, 2021, 4 p.m.

Such an easy and delicious chocolate mousse! I have tried to make this recipe with different tea flavours, but the PUL suggestion (Earl Grey tea) was definitely the best!
I also tried to use flavoured chocolate instead of adding a tea bag, e.g. chilli-flavoured chocolate or mint-flavoured chocolate. Both were very nice too (and it saves the step of heating the aqua faba with the tea bag and waiting for it to cool down). But I would say it did not top the Earl Grey version.

PUL Team - Sept. 16, 2021, 5:05 p.m.

Ooo thanks a bunch for sharing your experience with the recipe, Gesa! We appreciate the insight a bunch 🤗

Hannah - July 25, 2021, 11:21 p.m.

This was so easy and really tasty, it really gets a nice mouse texture and is great to make. I would definitely recommend this and make again (:

PUL Team - July 27, 2021, 6:31 p.m.

Thanks, Hannah, this means so much ☺️

Amelia - July 24, 2021, 10:01 p.m.

This recipe. Is. The. Best. I cannot stress how much I appreciate recipes for using leftover foods - the aquafaba is not only a healthy vegan alternative but also ensures you have a yummy dessert after falafel or another chickpea dish!! I fed this to my family that was super hesitant about the aquafaba feature and they loved it. I used earl gray tea and it was delightful! Highly recommend adding lemon zest and fresh berries! My favorite part is when the chocolate doesn’t quite mix in all the way and turns into little slices of chocolate in the fridge.

PUL Team - July 26, 2021, 8:25 p.m.

We appreciate this so much, Amelia, thank you! Love the idea to add lemon zest and berries 😍

Leene - July 24, 2021, 6:25 p.m.

This was delicious and rich! :)

Victoria - July 8, 2021, 8:10 p.m.

I'm so impressed! This was so light yet chocolatey! Also, yes, please make sure your aquafaba whipping bowl is clean, otherwise it won't whip up. I agree with another reviewer, this would make a lovely topping for a cake!

Jenna - July 8, 2021, 6:13 p.m.

It always feels like a waste to get rid of aquafaba, so I am so grateful to have something decadent to do with it! This recipe is easy and makes for a dessert that feels luxurious while being pretty healthy too!

PUL Team - July 10, 2021, 3:05 p.m.

We're so glad you're enjoying this one, Jenna!

Cris S - June 5, 2021, 6:18 p.m.

I'd use this as a mousse to fill a cake, for it's slightly bitter taste!

Kerime - May 22, 2021, 2:35 p.m.

I always keep cooked chickpeas in my freezer for hummus, falafel and just for eating with salads. Last night I kept remaining water after cooked chickpeas in pressure cooker.
This morning I tried your recipe without tea infusion. Amazing! My very picky husband couldn’t realize any difference. It was delicious! I am glad I doubled the recipe🤤

PUL Team - May 22, 2021, 11:24 p.m.

We're so glad you and your husband enjoyed the mousse, Kerime! So wonderful to hear 🤗

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 🤩