This vegan espresso martini chocolate mousse is quick, easy, delicious and ultra rich. A sophisticated dessert for grown ups only! This vegan espresso martini chocolate mousse is quick, easy, delicious and ultra rich. A sophisticated dessert for grown ups only! I am a coffee addict and a cocktail fanatic – these two things certainly came into play to create this vegan espresso martini chocolate mousse. A dessert of few ingrediends but remarkably intense flavour, it is perfect as a last minute addition to your dinner party. Vegan chocolate mousse is made with aquafaba and melted chocolate with a little maple syrup for sweetness. It doesn't sound like it would create a delicious chocolate mousse but amazingly the ingredients blend together to create a mousse with fantastic texture that simply melts in your mouth. This vegan espresso martini chocolate mousse is quick, easy, delicious and ultra rich. A sophisticated dessert for grown ups only! You can flavour the mousse however you like – or layer it with coconut mousse as I have done in this recipe. But I wanted to create an Espresso Martini style mousse so I added strong coffee, vodka and coffee liqueur. Needless to say this makes it a decidedly adult dessert in the best possible way. You could replace the coffee with decaff if you like and leave the alcohol out for a virgin mousse! [amazon_link asins='B00UJTNH52,B01DMDB85M,B017XN397M,B004EAL2XQ,B003QDCBW8,B005UXQHM2,B004Z4PPJ8' template='ProductCarousel' store='superbakes0e-21' marketplace='UK' link_id='04bb05c1-fc69-11e6-aa4b-214892105014'] This vegan espresso martini chocolate mousse is quick, easy, delicious and ultra rich. A sophisticated dessert for grown ups only! Vegan espresso martini chocolate mousse Recipe Type: Dessert Author: Lucy Parissi | Supergolden Bakes Prep time: 10 mins Total time: 10 mins Serves: 4-6 servings This vegan espresso martini chocolate mousse is quick, easy, delicious and ultra rich. A sophisticated dessert for grown ups only! Ingredients 200g | 7oz good quality dark chocolate (dairy-free) aquafaba drained from a 400g/14oz tin of chickpeas 3 tbsp maple syrup 3 tbsp strongly brewed espresso (or use espresso powder mixed with hot water) 3 tbsp vodka 1 tbsp coffee liqueur such as Kahlua or Tia Maria 1 tsp vanilla extract 1/4 tsp cream of tartar coffee beans or chocolate shavings to garnish Instructions Drain the aquafaba into the bowl of your stand mixer. Add the cream of tartar. Start mixing on low speed until frothy. Increase the speed to maximum until you have firm peaks. Add the maple syrup, vodka, coffee liqueur and vanilla extract. Whisk to incorporate. Melt the chocolate over a bowl of barely simmering water, stirring until smooth. Add the coffee and stir using a small balloon whisk – the chocolate will thicken slightly. Add a third of the aquafaba meringue into the melted chocolate, stirring with a ballon whisk to combine. Gently fold in the remaining meringue until no streaks remain. Divide between 4 glasses or bowls or 6 smaller containers as it is very rich. Leave to set at room temperature or chill in the fridge. Serve at room temperature. Serve garnished with coffee beans or chocolate shavings. This vegan espresso martini chocolate mousse is quick, easy, delicious and ultra rich. A sophisticated dessert for grown ups only!
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5 from 1 vote

Vegan espresso martini chocolate mousse

This vegan espresso martini chocolate mousse is quick, easy, delicious and ultra rich. A sophisticated dessert for grown ups only!
Prep Time10 mins
Total Time10 mins
Course: Dessert
Servings: 4 -6 servings
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • 200 g | 7oz good quality dark chocolate dairy-free
  • aquafaba drained from a 400g/14oz tin of chickpeas
  • 3 tbsp maple syrup
  • 3 tbsp strongly brewed espresso or use espresso powder mixed with hot water
  • 3 tbsp vodka
  • 1 tbsp coffee liqueur such as Kahlua or Tia Maria
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • coffee beans or chocolate shavings to garnish

Instructions

  • Drain the aquafaba into the bowl of your stand mixer.
  • Add the cream of tartar. Start mixing on low speed until frothy.
  • Increase the speed to maximum until you have firm peaks.
  • Add the maple syrup, vodka, coffee liqueur and vanilla extract. Whisk to incorporate.
  • Melt the chocolate over a bowl of barely simmering water, stirring until smooth.
  • Add the coffee and stir using a small balloon whisk – the chocolate will thicken slightly.
  • Add a third of the aquafaba meringue into the melted chocolate, stirring with a ballon whisk to combine.
  • Gently fold in the remaining meringue until no streaks remain.
  • Divide between 4 glasses or bowls or 6 smaller containers as it is very rich.
  • Leave to set at room temperature or chill in the fridge. Serve at room temperature.
  • Serve garnished with coffee beans or chocolate shavings.