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Dairy Free Chocolate Mousse

No matter what the occasion for dessert, this dairy free chocolate mousse will hit the spot while also giving you a boost nutrients from the garbanzo beans. Try the Best Choice spin on chocolate mousse.


  • 3/4 C. Aquafaba Juice of 1 15 oz Best Choice garbanzos
  • 2 cans of Best Choice coconut milk (about 2 cups) separated Chilled overnight (use the hard cream only)
  • 4 tsp. Best Choice Vanilla Extract
  • 4 Tbsp. Always Save Cocoa Powder
  • 1/2 C. Best Choice Honey


Place a can of garbanzo beans, and two cans of coconut milk in the refrigerator for 6+ hours or overnight.

After chilled, strain the juice from the can of garbanzos in a bowl. Place in a medium-sized bowl and begin to whip with an electric beater. Whip for approx 6-8 minutes. Mixture will be white and fluffy.

Once you notice nice peaks form, stop whipping to prevent overwhipping.

Spoon the hard coconut cream (not the clear liquid) into a new medium-sized bowl.  Using your same beaters, whip the hard cream for just a few seconds or until it starts to smooth out.  Add the cocoa, honey, and vanilla extract and whip until cocoa is dissolved and the mixture is smooth.

Carefully combine whipped aquafaba and coconut cream mixture.  Whip together with beaters for just a few seconds. Be careful not to overmix! The more airiness you can retain, the fluffier your mousse will be!

At this point, the mixture will be a bit runny. It will set up beautifully in the fridge. Place in your freezer to chill 4+ hours or overnight, and serve cold with a garnish of berries!


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