Rich and decadent Espresso Martini Vegan Chocolate Mousse – melted chocolate folded into whipped up aquafaba with a splash of vodka and coffee liqueur and topped with a light and airy coconut cream whip. This boozy dessert comes together with ease, making for a simple yet elegant dessert! | Gluten Free + Vegan + Soy Free

You know you’re in for a good time when you’ve got coffee, chocolate and liquor all whipped up and mixed together in one dessert. This chocolate mousse is classy, boozy and insanely indulgent without ever feeling too heavy.

Not to mention it’s pretty easy to make with a surprising ingredient if you’re not familiar with it: aquafaba! (which literally just means bean water). Don’t hate me if you hate the name – I didn’t come up with it.

If you’re not It’s the goopy brine/water you find in cans of beans. So all that weird bean water that you and I once use to pour down the drain actually has the ability to replace eggs in some instances. So yeah…don’t dump it out anymore! Save it, freeze and be in awe of it!

How to Make Boozy Vegan Chocolate Mousse

Much like my standard aquafaba chocolate mousse, the key to this mousse is to whip up your aquafaba well. It’s not difficult, but it can take a little time and patience to get it right.

The process can be broken down into a few main steps:

1. Melt chocolate. I recommend doing this step first because you need to give your chocolate to cool to room temperature before adding it to the aquafaba.
   • Stir in the coffee powder in with the melted chocolate.
2. Drain the aqaufaba (bean water) from your beans and add to a large mixing bowl.
   • Chickpeas seem to be the choice bean most people go to, but so far I haven’t had any issues with other white beans including butter beans and cannelini beans. Just make sure whatever type of bean you’re using it’s not in salted brine.
3. Beat the aquafaba.
   • You’ll want to use a stand mixer or an electric mixer here and beat on high. Continue beating until stiff peaks form. Scoop out a big spoonful of whipped up aquafaba and hold the spoon upside down over the bowl. When the aquafaba stays intact on the spoon you’re good to go.
   • This part can take anywhere from 5-15 minutes. From my own experience, some aquafaba just whips up easier/faster than others. On rare occassions I’ll end up with a can of aquafaba that just doesn’t whip but that’s only happened once or twice. If your aquafaba just isn’t whipping up at all after about 15 minutes it may be time to try another can of beans.
4. Add everything together.
   • Start out by adding the vodka, coffee liqueur and maple syrup.
   • Once the flavours are mixed in, gently pour in the cooled chocolate. Use a rubber spatula to gently fold the chocolate in. The mousse will decrease in volume by about 30%.
5. Divide between glasses.
   • If you have martini glasses, divide the mousse between 4-6 glasses. If you don’t have martini glasses you can use another type of serving glass. Espresso cups would go well, but any small cup or ramekin will also do.
6. Top & Set.
   • All that’s left to do at this point is to top with whipped cream and any additional toppings that might spruce it up. I include a quick how-to below for making your own coconut whipped cream, but you can also use a store bought dairy free whipped cream if you want to cut corners a little bit. I recommend sprinkling on a little cocoa powder, some chocolate shavings, and maybe a few coffee beans over the top for good measure.
   • Finally, place in the fridge for at least 15 minutes to set. You can keep these stored in the fridge up to 3-4 days with the coconut cream or 1 week without if you want to make them for an occasion ahead of time.

How to Make Coconut Whip Cream

• Place a can of full-fat coconut milk in fridge for a couple of hours.
  • Tip: Make sure to use a coconut milk brand that is free of guar gum so that the cream will separate from the water easily.
• Scoop out the solid cream at the top of the can and leave behind the coconut water. Try to get only cream and no water. Add the cream to a mixing bowl along with some powdered sugar.
  • Tip: Chill your mixing bowl and beaters for about 10-15 minutes before using for faster whipping.
• Use a a handheld whisk or electric mixer and beat the coconut cream on hight until thick and creamy.
  

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Recipe

Espresso Martini Vegan Chocolate Mousse

Yield: 5-6 servings Prep Time: 30 minutes Total Time: 30 minutes

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Rich and decadent Espresso Martini Vegan Chocolate Mousse - melted chocolate folded into whipped up aquafaba with a splash of vodka and coffee liqueur and topped with a light and airy coconut cream whip. This boozy dessert comes together with ease, making for a simple yet elegant dessert! | Gluten Free + Vegan + Soy Free

Ingredients

Mousse

• 200 g dairy free dark chocolate
• 1 tsp instant coffee powder
• 1 14 oz (400g) can chickpeas in water (unsalted)
• 2 tablespoons maple syrup
• 1 tablespoon | 15 ml vodka
• 2 tablespoons | 30 ml coffee liqueur
• 1 tbsp cocoa powder, optional + more for topping
• Chocolate shavings for topping
• Coffee beans for topping

Coconut Whipped Cream

• 1 14 oz (400g) can full fat coconut milk
• 1 tablespoon powdered sugar - you can also use maple syrup or agave here(optional)

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Place the chocolate in a microwave safe bowl. Melt in 30 second increments whisking after each segment until the chocolate is completely melted and smooth. Stir in the coffee powder until it's melted into the chocolate. Set aside to cool completely.
2. Add the aquafaba to a large mixing bowl (see notes). 
3. Use electric beaters or a stand mixer to beat the aquafaba on high until stiff peaks form. This can take anywhere from 15-20 minutes depending on the quality of the aquafaba. Just keep beating and scraping down the sides until the aquafaba has at least tripled in volume and stiff peaks form. Your aquafaba should be beaten and stiffened up so much that if you flip your bowl upside down it stays in place or the aquafaba sticks to the beaters when lifted up.
4. Add the the vodka, coffee liqueur and maple syrup to the aquafaba. Once mixed in, pour in the cooled chocolate. Fold the chocolate in with a rubber spatula and then mix again with the electric mixer until fully combined. The volume will decrease as you add in the chocolate by about a third. Add a tablespoon of coconut powder for a slightly darker chocolate taste.
5. Scoop out the mousse and divide between serving glasses. Martini glasses or espresso cups are ideal, but any small cup or ramekin will also work.
6. Top with a couple of spoonfuls of whipped cream and sprinkle over a pinch of cocoa powder, chocolate shavings and coffee beans if desired.
7. Place in the fridge to firm up for at least 15 minutes and enjoy.

Coconut Whipped Cream

1. Place a can of full-fat coconut milk in fridge for a couple of hours. Make sure to use a coconut milk brand that is free of guar gum so that the cream will separate from the water easily.
2. Scoop out the solid cream at the top of the can and leave behind the coconut water. Try to get only cream and no water. Add the cream to a mixing bowl along with some powdered sugar.
3. Use a a handheld whisk or electric mixer and beat the coconut cream on hight until thick and creamy. Use as topping when needed.

Notes

Aquafaba Mousse Tips

• Pop your aquafaba & mixing bowl in the fridge for at least 10 minutes before you begin mixing. Aquafaba whips up much easier when everything is cold to begin with.
• Make sure that your chocolate is completely cooled or at room temperature before adding it to your whipped aquafaba otherwise it will end up looking a bit grainy and decrease too much in volume.
• Mix on HIGH until the aquafaba forms stiff peaks as seen in the bottom right photo just above. You should be able to flip your mixing bowl upside down without the aquafaba falling out. Please be careful if you want to test that though because you don't want to accidentally dump out your hard work.

Coconut Whipped Cream Tips:

• Make sure to use a coconut milk brand that is free of guar gum so that the cream will separate from the water easily.
• Chill your mixing bowl before use

How Long Will This Keep?

• With the coconut whipped cream topping, 3-4 days in the fridge.
• Without the coconut topping, up to a week

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Desserts Cuisine: Cocktail

More Cool Recipes to Make with Aquafaba

• Aquafaba Chocolate Mousse (if you want a non boozy option)
• Vegan Meringues made with Aquafaba
• Chocolate Mousse Pretzel Pie
• Aquafaba French Toast Casserole
• Vegan French Bread

What to Make with Leftover Beans

• Mediterranean Stuffed Sweet Potatoes with Chickpeas & Avocado Tahini
• Golden Cauliflower Quinoa Curry
• Sriracha Lime Hummus
• Ginger Turmeric Hummus
• Chocolate Covered Peanut Butter Eggs
• Peanut Butter Chickpea Cookies