Chocolate Orange Mousse with Ginger Crumb Recipe by The Honest Project

This chocolate orange mousse recipes makes a perfect dessert for vegetarians and carnivores alike, replacing traditional egg whites with aquafaba. The hint of orange and a ginger crumb gives this luscious mousse a festive feel, making it a great way to end a Christmas feast.


For the chocolate orange mousse
Drained juice of 1 can of chickpeas (a.k.a. aquafaba)
160g dark chocolate
4 tbsp orange juice
½ tsp sea salt
½ teaspoon lemon juice

For the ginger crumb
100g ground almonds
1 tsp ground ginger
Pinch sea salt
Zest of half an orange
50g butter
2 tbsp maple syrup


1. Pour the drained liquid from the can of chickpeas into a mixing bowl and add the lemon juice. Whisk into soft peaks.
2. Melt the chocolate in a heatproof bowl over a saucepan ¼ full with simmering water. Add the orange juice and sea salt once the chocolate has melted and stir to combine.
3. Gradually fold the aquafaba into the melted chocolate in three separate batches until fully incorporated. Try to do this in as little folds as possible.
4. Transfer to individual serving glasses and place in the fridge for an hour to allow to set.
5. To make the ginger crumb, preheat the oven to 180C/Gas 4. Mix together the ground almonds, ground ginger, sea salt and orange zest. Melt the butter and add it along with the maple syrup to the dry ingredients. Spread over a baking sheet lined with parchment paper and bake for 20 minutes, until golden. Allow to cool.
6. To serve, sprinkle the ginger crumb on top of the chocolate mousse, grate a little orange zest on top and add a sprig of fresh mint.

Adapt to Vegan: For a vegan version of this dessert, use 30g of coconut oil instead of 50g of butter in the ginger crumb.



Frances Walsh Frances Walsh is the creator and writer behind healthy lifestyle blog, The Honest  Project. The Honest Project focuses on plant based eating and cooking, using  vegetables, fruits and wholefoods. Frances’ interest is in preparing  and eating foods that are made from scratch but are practical and easy to make for even the most inexperienced cook.

For more information visit

The Honest Project The Honest Project

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