• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Cookbook
  • eBook
  • Recipes
  • Contact
  • About Me
  • English
    • Deutsch

Carlo Cao | Plant Based Recipes That Make You Feel Great

menu icon
go to homepage
search icon
Homepage link
  • Home
  • Cookbook
  • eBook
  • Recipes
  • Contact
  • About Me
  • English
    • Deutsch
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Dessert

    Published: Jul 16, 2021 by carlocao · This post may contain affiliate links · This blog generates income via ads

    Vegan Espresso-Hazelnut Chocolate Mousse

    Diesen Beitrag gibt es auch auf: Deutsch

    Jump to recipe
    schoggi mousse ohne ei

    This espresso-hazelnut vegan chocolate mousse is absolutely DELICIOUS! It's not a traditional mousse because it has a lighter, fluffier texture and it doesn't get quite as firm as traditional mousse does. The creamy texture is the perfect contrast to the crunchiness of the hazelnuts. And let me tell you, the combination of hazelnuts, espresso and chocolate is absolutely mind blowing!

    schoggi mousse ohne ei

    How to make vegan mousse?

    The traditional chocolate mousse is prepared with beaten eggs and/or whipped cream, to which melted chocolate is then added. In a vegan chocolate mousse, cream and eggs are replaced by a single ingredient: Aquafaba.

    schoggi mousse ohne ei

    What's aquafaba?

    Aquafaba is the thick water in which chickpeas were cooked. Because of its ability to mimic egg whites during cooking/baking, aquafaba can often be used as a direct substitute for them.

    To get aquafaba, all you have to do is buy a can of chickpeas. The liquid in the can is aquafaba.

    Aquafaba steif schlagen

    How to make vegan chocolate mousse

    The first step is to whip the aquafaba until stiff peaks form. To do this, simply beat the aquafaba with a hand mixer for about 5 minutes. Once it's glossy and firm you can set it aside and go to the next step.

    Aquafaba steif schlagen

    Bain-Marie

    The second step is to melt the chocolate and butter in a bain-marie. Once melted, add a shot of coffee and mix well. Once everything is perfectly combined, remove the mixture from the bain-marie and start incorporating the aquafaba. Mix the first few spoonfuls of aquafaba vigorously and then incorporate it more gently.

    schoggi mousse ohne ei
    vegane Schokolade geschmolzen
    schoggi mousse ohne ei

    Resting time

    Fill 4-5 small glasses with mousse and let them rest in the refrigerator for 2 hours before serving. It is normal for the mousse to settle a bit. In fact, a chocolate coffee shot forms at the bottom of the glasses and it is absolutely delicious!

    schoggi mousse ohne ei

    Serving

    It is important to serve the chocolate mousse the same day you prepare it. This is because the mousse tends to separate. Therefore, I do not recommend letting it rest overnight in the fridge.

    schoggi mousse ohne ei

    More Delicious Desserts

    • Italian Custart Tart (Torta della Nonna)
    • Super Creamy Vegan Pumpkin Cheesecake
    • Extra Fudgy Vegan Butter Beans Brownies

    If you try this recipe...

    If you try this Focaccia (no knead) let me know! Leave a comment, rate it, and don’t forget to tag a photo #carlocao or #vegaliciously on Instagram. Cheers, friends!

    If you have Pinterest...

    Feel free to pin the following picture and to follow me by clicking here 😌

    Espresso-Hazelnut Mousse

    Carlo Cao
    5 from 1 vote
    Print Recipe
    Prep Time 20 mins
    Ruhe Zeit 2 hrs
    Total Time 2 hrs 20 mins
    Course Dessert
    Cuisine French
    Servings 4

    Ingredients
      

    • 150 ml aquafaba
    • 2 tbsp sugar
    • 100 g vegan hazelnut chocolate
    • 20 g vegan butter
    • 1 espresso shot

    Instructions
     

    • Whip the aquafaba until stiff. Set aside.
    • Melt the chocolate and butter in a water bath. Once melted add the coffee and mix until incorporated.
    • Remove from the water bath and gradually add the aquafaba. Mix vigorously at first, then more and more gently.
    • Portion into 4-5 small glasses and refrigerate for at least 2 hours before serving.
    Keyword Mousse
    Tried this recipe?Let us know how it was!

    More Dessert

    • Vegan Custard Slices
    • Vegan Crème Brûlée
    • Vegan Pistachio Cheesecake with Cookie Crust
    • Vegan Pavlova with Lemon Curd and Berries

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    My cookbook "Party Food Vegan" is out now!

    Hi everyone!

    I'm Carlo Cao a Swiss-Italian foodie! I started cooking for my whole family when I was 12 and since then I have never stopped. Welcome to my kitchen and let my recipes inspire you!

    Footer

    ↑ back to top

    Contact ∿ Privacy Policy ∿ Terms of service

    Copyright © 2022 Carlo Cao