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5 from 1 vote

Espresso-Hazelnut Mousse

Prep Time20 mins
Ruhe Zeit2 hrs
Total Time2 hrs 20 mins
Course: Dessert
Cuisine: French
Keyword: Mousse
Servings: 4
Author: Carlo Cao


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


  • 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.