"As we’ve been eating a lot of chickpeas lately I feel like I always have some aquafaba left in my fridge (if you’re not familiar with it – it is the liquid leftover from cooked chickpeas). Do you know what is one of my favorite things to do with it? This very easy vegan chocolate coffee mousse. It’s so amazingly foamy and airy and tastes like the most decadent, luxurious chocolate dessert with a hint of coffee (I can’t help it – I’m a coffee addict). Topped with coconut yogurt, hazelnuts and some more chocolate it tastes just heavenly! It’s healthy and so easy to make! So – who wants a jar?"
Vegan Chocolate Coffee Mousse
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- Recipe Card
Prep time 20mins
Serves or Makes: 3
Recipe Card
ingredients
- 180 milliliters aquafaba
- 140 grams vegan dark chocolate
- 1 1/2 tablespoons maple syrup or honey (optional)
- 3 tablespoons strong brewed espresso
- 1 teaspoon vanilla essence
Method
Step 1
Melt chocolate with a splash of plant milk over a water bath or in the microwave in a microwave safe bowl. Once melted, add maple syrup and espresso. Mix with a spoon until creamy and set aside to cool.
Step 2
Drain aquafaba into a bowl (make sure it’s grease-free) and using an electric mixer beat until whipped and stiff peaks form (this can take 10-15 minutes).
Step 3
Once the peaks are formed and chocolate has cooled, gently fold the chocolate into the whipped aquafaba using a spatula. Gently mix until well combined. Divide the mixture into glasses/jars and place them in a fridge for 3 hours to set. Before serving, decorate with coconut cream/yogurt and sprinkle with shredded chocolate, coffee beans and hazelnuts.