Vegan Guilt Free Chocolate Espresso Mousse Recipe

Vegan Guilt Free Chocolate Espresso Mousse Recipe is a classic combination of chocolate and coffee put together in the form of a creamy mousse that uses no dairy products at all. Serve this dessert at dinner parties or make it just because over the weekends to treat your loved ones.

Jyothi Rajesh
Vegan Guilt Free Chocolate Espresso Mousse Recipe
277 ratings.

Vegan Guilt Free Chocolate Espresso Mousse Recipe is one of the easiest desserts you can make. Whip it up in just about 5 minutes and allow it to set, wow your family or guests at a dinner party. What’s more? It’s vegan and relatively guilt free.

A look at the ingredient list - bananas, ripe avocados, dark melted chocolate, coffee decoction, and dark cocoa powder with minimal sugar - will make you wonder how such a decadent mousse is the end result. The mousse gets it’s thickness and consistency from the bananas and avocados so it also eliminates the need for gelatine, making it even more natural and tasty. End your Weekend Dinner or Dinner Party on a sweet note with this Vegan Guilt Free Chocolate Espresso Mousse.

Did you know: While most fruit contain primarily carbohydrates and fibre, avocados are high in what we call healthy fats. They include 20 different vitamins and minerals, do not contain any cholesterol or sodium. Though they are buttery and creamy to touch and taste, they are low in saturated fat and have high amounts of monounsaturated fatty acids that are great for the healthy functioning of the heart.

Serve Vegan Guilt Free Chocolate Espresso Mousse Recipe as dessert after a meal of  Loaded Veggie Nachos Recipe - A Delicious Mexican Appetizer and Red Bean Mexican Burrito Bowl Recipe - Roz Ka Khana With Figaro Olive Oil

You can try more party dessert recipes like-

  1. Dark Chocolate Pots De Crème Recipe
  2. Vegetarian Watermelon Jello Recipe
  3. Dairyfree Balsamic Strawberry Ice-cream Recipe
  4. No-Bake Strawberry Cream Cheese Dessert Recipe

Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Equipments Used: KitchenAid Diamond Blender
Prep in

20 M

Cooks in

40 M

Total in

60 M

Makes:

4 Servings

Ingredients

  • 3 Ripe Bananas
  • 2 Avocados
  • 200 grams Dark chocolate
  • 1/2 cup Cocoa Powder
  • 4 tablespoons Instant Coffee Powder
  • 2 tablespoons Sugar
  • Ingredients for Vegan Whipped Cream
  • 200 ml Coconut milk , (refrigerated for 6 to 8 hours)
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Icing Sugar
  • Ingredients for Garnish (any one)
  • Chocolate Shavings
  • Decorative sugar (Cake/ Candy Sprinkles)

How to make Vegan Guilt Free Chocolate Espresso Mousse Recipe

  1. To begin making this Vegan Guilt Free Chocolate Espresso Mousse Recipe, first melt the chocolate in a microwave safe bowl.

  2. Place all the dark chocolate in the bowl and microwave it at 20 seconds intervals until it has just melted.

  3. Take care not to overheat the chocolate. Once melted, remove it from the microwave and give it a quick mix. Set it aside in the bowl to cool down a bit.

  4. While the chocolate is melting, make a coffee decoction as below or prepare the espresso in a coffee machine using fresh coffee beans.

  5. To make the decoction add 1/4 cup warm water to 4 tablespoons of instant coffee powder and stir well to make a coffee decoction.

  6. When ready, and the chocolate has cooled, add coffee decoction to melted chocolate and mix it well.

  7. Next add the ripe bananas, ripe avocados, melted chocolate with coffee, cocoa powder and sugar into a blender and blitz into a smooth paste. Do not add any water at this stage as we want the mixture to be thick. This will help it set like mousse.

  8. Transfer the fruit and chocolate espresso mixture for the mousse into 6 individual serving cups or a large serving bowl and chill it in the refrigerator, until it is set (about 8 hours). Pouring it into individual bowls will help set it faster, whereas a big serving bowl may take a while longer.

  9. While the dessert is getting set we will proceed to make the Vegan Coconut Milk Whipped Cream. 

  10. To make the Coconut Whipped Cream, it is important for the coconut milk to be refrigerated for 6 to 8 hours. This refrigeration process helps thicken the coconut milk. 

  11. Remove the excess liquids after refrigeration and use only the solids. Using a cloth mesh strainer will help separate the whey.

  12. Place the refrigerated coconut milk in a chilled mixing bowl, add the icing sugar and vanilla essence. 

  13. Using an electric beater, whisk until it forms stiff peaks. Refrigerate this coconut cream until you are ready to use it.

  14. When you are ready to serve, garnish the Vegan Chocolate Espresso Mousse with whipped coconut milk cream and some chocolate shavings.

  15. Enjoy the guilt free Vegan Chocolate Espresso Mousse at the end of a Weekend Dinner or Dinner Party.

  16. Serve Vegan Guilt Free Chocolate Espresso Mousse Recipe as dessert after a meal of  Loaded Veggie Nachos Recipe - A Delicious Mexican Appetizer and Red Bean Mexican Burrito Bowl Recipe - Roz Ka Khana With Figaro Olive Oil.

Jyothi Rajesh

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Last Modified On Friday, 12 October 2018 09:07
     
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