If you adore the rich and comforting flavors of a classic Irish coffee but also crave something creamy, decadent, and completely plant-based, then this Irish Coffee Chocolate Mousse (Vegan) Recipe is exactly what you need. Melding the bold notes of instant coffee with smooth vegan dark chocolate and a splash of whiskey, this mousse brings a delightful twist to your dessert repertoire. It’s luxuriously silky yet light, topped off with a velvety coconut cream that makes every spoonful a heavenly experience. Whether you’re entertaining guests or treating yourself, this mousse impresses with its sophisticated flavors and effortless charm.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that work beautifully together to create a mousse that’s rich in flavor yet light in texture. Each element—from the creamy coconut milk to the robust coffee and the hint of whiskey—builds layers of complexity, while the aquafaba whips up to provide that airy mousse magic without a trace of dairy.
- 1 cup chilled canned coconut milk or coconut cream: The base that lends a luscious, creamy texture essential for that silky mousse.
- 1 tablespoon instant coffee granules: Delivers a strong coffee kick, deepening the flavor complexity.
- 6.5 oz vegan dark chocolate: Choose high-quality chocolate for the richest, most decadent flavor.
- 2 tablespoons whiskey: Adds warmth and a traditional Irish coffee spirit note to the dessert.
- 1 tablespoon pure maple syrup: A natural sweetener that balances the bitterness of coffee and chocolate harmoniously.
- Pinch sea salt: Enhances all the flavors and gives a subtle depth to the mousse.
- ⅓ cup aquafaba: The magical chickpea liquid that whips up like egg whites to create a fluffy mousse.
- ¼ teaspoon cream of tartar: Helps stabilize the aquafaba whisking process for perfect peaks.
- 1 cup chilled canned coconut milk: Used again for the decadent vegan cream topping that crowns the mousse.
- 2 tablespoons pure maple syrup: Sweetens the coconut cream topping naturally and lightly.
- 2 teaspoons whiskey: Reinforces the signature Irish coffee flavor in the cream topping.
- 1 teaspoon vanilla extract: Adds a subtle cozy aroma and rounds out the cream topping flavor.
- Dark chocolate shavings (for garnish): Gives a visually striking and flavorful finishing touch to each serving.
How to Make Irish Coffee Chocolate Mousse (Vegan) Recipe
Step 1: Melt the Chocolate with Coffee and Coconut Milk
Start by chopping your vegan dark chocolate into fine pieces and placing them in a heatproof bowl—this helps it melt evenly. Gently heat the coconut milk with the instant coffee granules in a saucepan until just simmering, but be careful not to let it boil. Pour this hot mixture over the chocolate and whisk vigorously until you achieve a smooth, glossy chocolate coffee blend. This step is crucial for that rich but airy texture.
Step 2: Add Whiskey, Maple Syrup, and Salt
Next, stir in the whiskey, maple syrup, and a pinch of sea salt into your melted chocolate mixture. These ingredients elevate the flavors, bringing in that warm, spirited essence and balancing out the sweet and bitter notes. Once combined, set the mixture aside to cool to room temperature—this will ensure it won’t deflate when folded with the aquafaba later.
Step 3: Whip the Aquafaba to Stiff Peaks
In a clean, dry bowl, pour in the aquafaba and add cream of tartar. Using an electric whisk or stand mixer, beat them for about 8 minutes until glossy, stiff peaks form. This step is where the magic happens—aquafaba is a fantastic vegan substitute for egg whites, giving the mousse its characteristic light, airy texture without any dairy.
Step 4: Fold Aquafaba into the Chocolate Mixture and Chill
Using a spatula, gently fold the whipped aquafaba into the cooled chocolate coffee blend, one large spoonful at a time. Taking your time here helps retain as much air as possible, keeping the mousse fluffy and light. Once everything is beautifully incorporated, spoon the mixture into serving jars or glasses. Pop these in the fridge for at least 4 hours, or better yet, overnight, so the mousse can fully set and develop its luscious texture.
Step 5: Prepare the Vegan Whipped Cream Topping
While the mousse chills, make your topping by combining the chilled coconut milk, maple syrup, whiskey, and vanilla extract in a large bowl. Gently whisk until you get a smooth, slightly thickened cream. This dairy-free whipped cream adds a silky, rich finish and a lovely complement to the bold flavors beneath.
Step 6: Assemble and Garnish
Once your mousse has set nicely, spoon the whipped coconut cream over each serving and generously sprinkle dark chocolate shavings on top. The garnish not only adds a lovely texture contrast but also enhances the chocolate intensity with every bite.
How to Serve Irish Coffee Chocolate Mousse (Vegan) Recipe
Garnishes
Simple garnishes can elevate this gluten-free plant-based dessert to a whole new level. Besides dark chocolate shavings, consider dusting a pinch of cocoa powder or adding a few coffee beans on top for an elegant, aromatic touch. Fresh mint leaves also add a refreshing note and a burst of color.
Side Dishes
This Irish Coffee Chocolate Mousse (Vegan) Recipe pairs beautifully with light, crisp companions. Fresh berries like raspberries or blackberries provide a tart contrast, while vegan shortbread cookies or oat biscuits offer a welcome crunch on the side. For a lavish touch, a shot of black coffee or a vegan Irish cream liqueur can make the experience even more authentic and enjoyable.
Creative Ways to Present
Turn your mousse presentation into an eye-catching centerpiece by layering it in clear glasses or mason jars, which showcase the deep coffee-chocolate hue alongside the white whipped cream topping. For a festive occasion, add edible gold leaf flakes or serve in small espresso cups to keep the Irish coffee theme front and center. Sprinkling cinnamon or nutmeg on top can also add warmth and a seasonal twist.
Make Ahead and Storage
Storing Leftovers
Your Irish Coffee Chocolate Mousse (Vegan) Recipe keeps wonderfully in airtight containers in the refrigerator for up to 3 days. This makes it a perfect make-ahead dessert for dinner parties—just remember to add the whipped coconut cream topping right before serving to keep it fresh and fluffy.
Freezing
While mousse is delicate, you can freeze leftovers in airtight containers for up to one month. Thaw overnight in the fridge and gently re-whip the coconut cream topping to restore its texture before serving. Freezing might slightly alter the mousse’s lightness, but the deep flavors will remain beautifully intact.
Reheating
This dessert is best enjoyed chilled, so reheating is not recommended. If your mousse has been frozen, allow it to thaw fully in the refrigerator and serve cold to keep that silky, luscious texture and rich flavor profile intact.
FAQs
Can I use regular coffee instead of instant coffee granules?
Instant coffee granules dissolve quickly and blend seamlessly into recipes, giving a concentrated coffee flavor ideal for mousse. If you only have brewed coffee, reduce the liquid in the recipe accordingly and ensure it’s strong and concentrated for the best taste.
What is aquafaba and where can I find it?
Aquafaba is the viscous water in which chickpeas have been cooked or canned. It whips up like egg whites, making it a fantastic vegan egg substitute. You can use the liquid from a can of chickpeas—just be sure it’s unsalted—or find it in specialty stores or online.
Is the whiskey flavor very strong in this mousse?
The whiskey adds a warm, subtle kick that complements the coffee and chocolate rather than overpowering them. If you prefer a milder taste or are serving kids, you can reduce or omit the whiskey altogether and still enjoy a delicious mousse.
Can I substitute the coconut milk with another plant-based milk?
For the mousse’s creamy texture, canned coconut milk or cream is preferred because of its high-fat content, which thickens properly. Other plant-based milks may not yield the same silkiness or whip into a stable cream topping as effectively.
How do I make the cream topping if I don’t have an electric whisk?
While an electric whisk speeds up the process, you can hand whisk the chilled coconut milk mixture vigorously. It will take longer and require some muscle, but patience will reward you with a lovely airy topping.
Final Thoughts
I can’t recommend this Irish Coffee Chocolate Mousse (Vegan) Recipe enough for anyone looking to wow their guests or indulge in a moment of pure, plant-based decadence. Its rich coffee-chocolate flavor combined with that boozy Irish coffee twist is utterly irresistible. Plus, it proves that vegan desserts can be just as luxurious and satisfying as traditional ones. Treat yourself to this luscious mousse, and I promise it’ll become a cherished favorite in your dessert lineup!
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Irish Coffee Chocolate Mousse (Vegan) Recipe
- Total Time: 4 hours 30 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This vegan Irish Coffee Chocolate Mousse combines rich dark chocolate with bold coffee and a hint of whiskey, creating a luxurious and creamy dessert topped with a smooth coconut whipped cream. Perfectly chilled and naturally dairy-free, this mousse is elegant and indulgent without any animal products.
Ingredients
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 sea salt
- ⅓ 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 base: Chop the vegan dark chocolate finely and place it in a heat-resistant bowl. In a saucepan, heat the chilled canned coconut milk with instant coffee granules until it is lightly simmering but does not boil. Whisk the mixture well to dissolve the coffee.
- Melt the chocolate: Pour the hot coffee-coconut milk mixture over the chopped chocolate and whisk vigorously until the chocolate is fully melted, creating a smooth mixture. Stir in the whiskey, pure maple syrup, and a pinch of sea salt. Set aside to cool to room temperature.
- Whip aquafaba: In a clean large bowl, combine the aquafaba and cream of tartar. Using an electric whisk or stand mixer, beat the mixture for approximately 8 minutes until it forms stiff peaks, similar to whipped egg whites.
- Fold aquafaba into chocolate: Carefully fold the whipped aquafaba into the cooled chocolate mixture one large spoonful at a time using a spatula. This gentle folding preserves the airy texture.
- Chill the mousse: Transfer the mixed mousse into serving jars or dishes. Refrigerate for at least 4 hours or overnight to allow it to set and develop flavor.
- Prepare the cream topping: In a large bowl, add the chilled canned coconut milk, maple syrup, whiskey, and vanilla extract. Gently whisk with an electric or handheld whisk until smooth and slightly thickened.
- Assemble and garnish: Spoon the coconut cream topping over the set mousse. Garnish with dark chocolate shavings for an elegant finish.
- Storage: Store any leftovers in airtight jars in the refrigerator and consume within 3 days for best freshness.
Notes
- Use canned coconut milk with a high-fat content or coconut cream for the richest mousse and topping.
- Aquafaba is the liquid from canned chickpeas; it acts as an egg white substitute for vegan recipes.
- Adjust the whiskey quantity to taste or leave it out for a non-alcoholic version.
- Allow mousse to set overnight if possible for enhanced texture and flavor development.
- Use a heat-resistant bowl when melting chocolate to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Irish-inspired
