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!
Lucy Parissi | Supergolden Bakes
| 7oz good quality dark chocolate
aquafaba drained from a 400g/14oz tin of chickpeas
strongly brewed espresso
or use espresso powder mixed with hot water
coffee liqueur such as Kahlua or Tia Maria
cream of tartar
coffee beans or chocolate shavings to garnish
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.