Vegan espresso martini chocolate mousse¶
 Serves |
 Total Time |
|---|---|
| 4 | 0 minutes |
Ingredients¶
- some aquafaba drained from one 400g tin of chickpeas
- 0.25 tsp cream of tartar
- 3 tbsp maple syrup
- 3 tbsp vodka
- 1 tbsp coffee liqueur
- 1 tsp vanilla extract
- 200 g dark chocolate
- 3 tbsp strongly brewed espresso
- some coffee beans or chocolate shavings
Cookware¶
- 1 bowl
- 1 stand mixer
- 1 bowl
- 1 whisk
- 1 whisk
Instructions¶
Step 1¶
Drain the aquafaba drained from one 400g tin of chickpeas into the bowl of a stand mixer.
Step 2¶
Add the cream of tartar. Start mixing on low speed until frothy.
Step 3¶
Increase the speed to maximum until you have firm peaks.
Step 4¶
Add the maple syrup, vodka, coffee liqueur and vanilla extract. Whisk briefly to incorporate.
Step 5¶
Melt the dark chocolate over a bowl of barely simmering water (double boiler method), stirring until smooth. Remove from heat.
Step 6¶
Add the strongly brewed espresso and stir using a small balloon whisk – the chocolate will thicken slightly.
Step 7¶
Add a third of the whipped aquafaba meringue into the melted chocolate, stirring with a balloon whisk to combine.
Step 8¶
Gently fold in the remaining meringue until no streaks remain.
Step 9¶
Divide the mixture between 4 glasses or bowls (or 6 smaller containers as it is very rich).
Step 10¶
Leave to set in the fridge.
Step 11¶
Serve garnished with coffee beans or chocolate shavings.
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