Vegan espresso martini chocolate mousse
User Reviews
5
6 reviews
Excellent
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4 -6 servings
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Course
Dessert
Vegan espresso martini chocolate mousse
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This vegan espresso martini chocolate mousse is quick, easy, delicious and ultra rich. A sophisticated dessert for grown ups only!
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Ingredients
- 200 g dark chocolate dairy-free, 7oz, good quality
- aquafaba drained from a 400g/14oz tin of chickpeas
- 3 tbsp maple syrup
- 3 tbsp espresso or use espresso powder mixed with hot water, strongly brewed
- 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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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