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5 from 1 vote

Vegan chocolate mousse pops

These vegan chocolate mousse pops are easy to make in a silicone mould or in mini foil cupcake cases.
Prep Time20 mins
Total Time20 mins
Course: Chocolate lollipops
Servings: 4 -5
Author: Lucy Parissi | Supergolden Bakes


  • 200 g | 7oz | 1 1/4 cups dark non dairy/vegan chocolate chips
  • ideally at least 60-70% cocoa
  • 180 ml | 6 fl oz | 3/4 cup aquafaba chickpea brine
  • 115 g | 4 1/2 oz | 3/4 cup dark non dairy/vegan chocolate chips
  • 1/2 tsp gingerbread spice or ground cinnamon
  • 1 tsp vanilla extract or dark rum


  • Melt 150g (6oz/1 cup) of chocolate chips in a bowl suspended over a pot of barely simmering water. Allow the chocolate to melt slowly, stirring occasionally until completely smooth.
  • Add the remaining chocolate chips, leave for a couple of minutes and then stir until completely melted.
  • Transfer the melted chocolate into a piping bag and snip a small hole at the end. Fill the bottom of the silicone moulds (or foil cupcake cases) with the melted chocolate.
  • Use a small spoon or small brush (the type used in sugar craft) to gently push the melted chocolate up the sides of the mould /cups.
  • Melt 115g | 4 1/2 oz | 3/4 cup dark (non dairy/vegan) chocolate chips using the double boiler method as above. Set aside to cool slightly.
  • Drain the chickpea brine from 1x400g (14oz) can of chickpeas. You will have around 180ml (6 fl oz) of aquafaba. You mind not need to use it all.
  • Whisk it until you have soft peaks – this can take several minutes in a stand mixer. Add the spices and vanilla extract at the end, mixing them in.
  • Mix a little of the whisked aquafaba into the melted chocolate to loosen. Mix in the rest using a balloon whisk until you have a smooth, glossy mousse. You might not need to add all the whisked aquafaba.
  • Transfer the mousse into a piping bag and snip a small hole at the end.
  • Carefully fill the moulds (or cupcake cases) until almost to the top. If you are using the Silikomart moulds, add the lollipop sticks now.
  • Use the remaining melted chocolate (in the other piping bag) to cover the pops.
  • Leave to harden at room temperature for a couple of hours or overnight.
  • Gently pop out of the moulds and share.


Giving exact measurements for this recipe is not easy as it will depend on the type of mould that you use. A good quality silicone mould will yield the best results but you can also use small foil cupcake cases.