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:
covered percent of daily need
