I baked this Vegan Coffee Mousse for my friend’s dinner party last weekend. The espresso gave it a bold flavor, and my book club asked for the recipe.
The recipe is easy to follow and perfect for impressing guests or enjoying a sweet pick-me-up at home. Whether served in individual cups or as part of a larger dessert spread, it provides a sophisticated yet simple option for any occasion.
Light and Airy Vegan Coffee Mousse
This vegan coffee mousse features whipped aquafaba that gives it a fluffy consistency, complemented by the rich taste of brewed espresso. The recipe takes approximately 20 minutes to prepare and sets in the refrigerator for an hour, serving about 4 people.
Ingredients
- 1/2 cup aquafaba (chickpea liquid)
- 1/2 cup powdered sugar
- 1 cup brewed espresso, cooled
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Prepare the Espresso: Brew a strong espresso and allow it to cool to room temperature.
- Whip the Aquafaba: In a mixing bowl, use an electric mixer to whip the aquafaba on high speed until it forms stiff peaks (about 7-10 minutes).
- Combine Ingredients: Gradually add the powdered sugar while continuing to whip, then add the cocoa powder, vanilla extract, and a pinch of salt. Mix until well combined.
- Fold in the Espresso: Gently fold the cooled espresso into the whipped aquafaba mixture until fully incorporated. Be careful not to deflate the mixture.
- Chill: Spoon the mousse into serving dishes and refrigerate for at least 1 hour to allow it to set.
- Serve: Enjoy the mousse chilled, optionally garnished with cocoa powder or vegan chocolate shavings.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 20 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 120kcal
- Fat: 1g
- Protein: 2g
- Carbohydrates: 26g
I store the mousse in the fridge for up to three days. The stay bold, and I serve chilled.
