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
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 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
