Vegan Mocha Mousse

If you have around 10 minutes to spend in the kitchen, Vegan Mocha Mousse might be an awesome gluten free and lacto ovo vegetarian recipe to try. For 93 cents per serving, you get a side dish that serves 6. One portion of this dish contains approximately 1g of protein, 11g of fat, and a total of 135 calories. This recipe from Go Dairy Free requires Espresso Shot, coffee beans, cornstarch, and dairy free chocolate chips. 6 people were impressed by this recipe. Taking all factors into account, this recipe earns a spoonacular score of 8%, which is very bad (but still fixable). If you like this recipe, you might also like recipes such as Vegan Mocha Mousse, Mocha Mousse with Sichuan Peppercorns (Mousse au Mokan et Poivre), and Mocha Mousse.

Servings: 6

Preparation duration: 10 minutes

 

Ingredients:

1-3/4 cups Regular Coconut Milk (not light!)

18 Fresh Coffee Beans

1 Level Tablespoon Cornstarch

6 Teaspoons Coconut Cream (can also skim thick cream from top of settled can of regular coconut milk), Nut Cream, Oat Cream, or Soy Cream, divided

50g (1-3/4 ounces) Dairy-Free Dark Chocolate, 70-85% cocoa solids

2 Tablespoons Dark Muscovado Sugar, Coconut Palm Sugar, or Dark Brown Sugar

1 x 2 Shot Espresso or 3/8 cup Very Strong Black Coffee

2 Tablespoons Brandy or Ginger Wine

Equipment:

Cooking instruction summary:

Mix the cornstarch with some of the coconut milk to make a smooth paste. Gradually add the rest of the coconut milk and the coffee while gently heating the mixture, stirring continuously, until it thickens. Add the sugar and chocolate, in pieces, and continue to stir until both are melted.Remove from the heat, cool slightly and then add the brandy or ginger wine.Spoon into individual expresso cups or small glasses, cover and put in the refrigerator to chill.To serve, gently pour a teaspoon of dairy-free “cream” onto the top of each mousse and place three coffee beans in the middle.

 

Step by step:


1. Mix the cornstarch with some of the coconut milk to make a smooth paste. Gradually add the rest of the coconut milk and the coffee while gently heating the mixture, stirring continuously, until it thickens.

2. Add the sugar and chocolate, in pieces, and continue to stir until both are melted.

3. Remove from the heat, cool slightly and then add the brandy or ginger wine.Spoon into individual expresso cups or small glasses, cover and put in the refrigerator to chill.To serve, gently pour a teaspoon of dairy-free “cream” onto the top of each mousse and place three coffee beans in the middle.


Nutrition Information:

Quickview
135k Calories
1g Protein
11g Total Fat
8g Carbs
0% Health Score
Limit These
Calories
135k
7%

Fat
11g
18%

  Saturated Fat
9g
58%

Carbohydrates
8g
3%

  Sugar
6g
7%

Cholesterol
6mg
2%

Sodium
8mg
0%

Alcohol
0.52g
3%

Caffeine
56mg
19%

Get Enough Of These
Protein
1g
2%

Manganese
0.3mg
15%

Iron
1mg
9%

Magnesium
18mg
5%

Copper
0.09mg
4%

Phosphorus
40mg
4%

Potassium
97mg
3%

Calcium
19mg
2%

Zinc
0.23mg
2%

Vitamin A
73IU
1%

Folate
5µg
1%

Vitamin B3
0.26mg
1%

Fiber
0.32g
1%

covered percent of daily need
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