Description
This vegan Irish Coffee Chocolate Mousse combines rich dark chocolate with the bold flavors of coffee and whiskey, topped with a creamy coconut topping. Made without dairy or eggs, this mousse is light, airy, and perfect for a sophisticated dessert that caters to vegan diets. It requires a few hours of chilling to set, resulting in a luscious, indulgent treat that serves six.
Ingredients
Scale
Chocolate Mousse
- 1 cup chilled canned coconut milk or coconut cream
- 1 tablespoon instant coffee granules
- 6.5 oz vegan dark chocolate, finely chopped
- 2 tablespoons whiskey
- 1 tablespoon pure maple syrup
- Pinch of sea salt
- â…“ cup aquafaba
- ¼ teaspoon cream of tartar
Cream Topping
- 1 cup chilled canned coconut milk
- 2 tablespoons pure maple syrup
- 2 teaspoons whiskey
- 1 teaspoon vanilla extract
- Dark chocolate shavings (for garnish)
Instructions
- Prepare the Chocolate Mixture: Chop the vegan dark chocolate finely and place it in a heat-resistant bowl. In a saucepan, heat the chilled canned coconut milk combined with the instant coffee granules until it just begins to simmer—avoid boiling. Whisk well to fully combine the coffee infusion.
- Melt Chocolate and Add Flavorings: Pour the hot coconut milk and coffee mixture over the chopped chocolate and whisk continuously until the chocolate is completely melted and smooth. Stir in the whiskey, pure maple syrup, and a pinch of sea salt. Set this mixture aside to cool to room temperature.
- Whip Aquafaba: In a clean large bowl, combine the aquafaba and cream of tartar. Using an electric mixer or stand mixer, whip the aquafaba on high for approximately 8 minutes, or until stiff peaks form, mimicking whipped egg whites.
- Fold Aquafaba into Chocolate: Gently fold the whipped aquafaba into the cooled chocolate mixture one large spoonful at a time using a spatula. This careful folding maintains the airy texture of the mousse. Once fully incorporated, transfer the mousse into individual serving jars or dishes.
- Chill the Mousse: Place the mousse in the refrigerator to set for at least 4 hours, or use overnight for best results, allowing the flavors to meld and the texture to firm up.
- Prepare the Cream Topping: Combine the chilled canned coconut milk, pure maple syrup, whiskey, and vanilla extract in a large bowl. Gently whisk with an electric or handheld whisk until the mixture is smooth and creamy.
- Assemble and Garnish: Spoon the coconut cream topping over the set mousse. Garnish with dark chocolate shavings to add an elegant finishing touch.
- Storage: Store the mousse in airtight jars in the refrigerator and consume within 3 days for optimal freshness and flavor.
Notes
- Use full-fat canned coconut milk or coconut cream chilled overnight for the best creamy texture in both the mousse and the cream topping.
- Aquafaba is the liquid from canned chickpeas; it is whipped here as an egg white substitute to create the mousse’s airy texture.
- For a stronger coffee flavor, use a high-quality instant coffee or espresso powder.
- The mousse improves in flavor and texture when allowed to set overnight, but a minimum of 4 hours is required.
- If whiskey is not preferred, a coffee liqueur or maple extract can be used as an alternative.
