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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!
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.
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.
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.
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.
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!
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.
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!
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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.
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