Have you ever tried Irish Coffee? If the answer is yes then imagine that Irish coffee in the form of an airy chocolate mousse. This dessert is based on my vegan chocolate mousse. It's irresistibly good and goes down super easy, I mean, my partner polished off 3 in one sitting as a "taste test".
What's more, these deliciously creamy pots come together in just 4 easy steps! Try serving this chocolate mousse with some homemade vegan ladyfingers (which can be used in place of cutlery!)
What is an Irish Coffee?
An Irish Coffee is a classic Irish cocktail that consists of whiskey and coffee sweetened with sugar and then topped with fresh cream. The idea is that the hot boozy coffee is drunk through the cold fresh cream, making it a delicious combo of hot and cold.
The thing with Irish Coffee is that they need to be made fresh, it's not the kind of treat you can have hanging around in your kitchen or fridge. So that's why I wanted to incorporate the amazing flavors of Irish Coffee into a dessert that can be made ahead of time, meaning you can pull them out of the fridge right before entertaining and not have to worry about making any finicky cocktails!
This recipe is
- Airy and fluffy
- Decadent and airy all at once
- Packed full of flavor
- Intensely Chocolatey
- Perfect for dinner parties
We already know that coffee and chocolate are a match made in heaven. Mocha is one of the most delicious flavor combinations if you ask me. But then there's adding whiskey to the mix, this is a whole new level of indulgence.
- Full fat coconut milk or coconut cream: If using coconut milk, refrigerate the can overnight and then only use the thick part from the top of the can.
- Instant coffee granules: The intense flavor of instant coffee is will give a deep espresso flavor to the mousse.
- Dark chocolate: this will form the base of the chocolate mousse. The flavor will come through so make sure you choose good quality chocolate, look for one with a cacao content of 70% or higher with no added dairy in the ingredients.
- Whiskey: You can use your favorite whiskey, I normally use Jameson.
- Pure maple syrup: The recipe calls for a little maple syrup to lift the sweetness of both the chocolate mousse and the coconut cream. If you prefer a more bitter chocolate mousse you can omit the maple syrup from the chocolate mousse part of the recipe.
- Sea salt: a touch of salt helps to balance the sweetness and enhance the flavor of the dessert.
- Aquafaba: This is the star of the show, aquafaba is the viscous liquid left over from cooking chickpeas or other white legumes and is the ingredient that will create the air bubbles and "mousse" effect of the dessert.
- Cream of tartar: This is optional but it helps to stabilize the whipped aquafaba.
- Vanilla extract: A little vanilla is used to flavor the coconut cream topping. I’d recommend Neilsen Massey pure vanilla extract and Taylor and Colledge vanilla bean extract.
How to make Irish coffee chocolate mousse
First, prepare the chocolate ganache base for the mousse. Add the coconut milk and coffee granules to a saucepan and bring to a simmer until all of the coffee has dissolved. Meanwhile, chop the chocolate very finely and add it to a heat-resistant bowl. Then pour the hot coconut milk mixture on top of the chocolate and allow it to sit for five minutes or so.
Add in the whiskey, maple syrup, and sea salt, and give the ganache a good stir to combine all of the ingredients. It's important that the ganache is not hot when you mix it with the aquafaba so set it aside for 10-20 minutes until it reaches room temperature.
Meanwhile, prepare the aquafaba by adding it to a large bowl with the cream of tartar. You can use an electric handheld whisk or stand mixer to beat the aquafaba for approximately 8 minutes until it reaches stiff peaks.
Next, you'll combine the chocolate ganache and aquafaba. When incorporating the whipped aquafaba into the chocolate ganache, do so in small increments and be careful not to over-mix as you will deflate the bubbles that have formed in the aquafaba. Use a spatula to gently fold the aquafaba into the cooled ganache, one large spoonful at a time. Transfer the chocolate mousse to serving jars and refrigerate for 4 hours or until set.
While the mousse sets in the fridge you can go ahead and prepare the cream topping. This part couldn't be easier, you simply whisk the ingredients together in a bowl until smooth, and then spoon or quenelle the cream on top of the chocolate mousse.
More vegan mousse recipes
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- 4 x (large 290ml jars) or 6 x (medium 200ml jars)
- 1 cup (240 g) chilled canned coconut milk or coconut cream, *see notes
- 1 tablespoon (15 g) instant coffee granules
- 6.5 oz (180 g) vegan dark chocolate
- 2 tablespoons (30 ml) whiskey
- 1 tablespoon (15 ml) pure maple syrup
- pinch sea salt
- ⅓ cup (80 g) aquafaba, *see notes
- ¼ teaspoon (1.25 g) cream of tartar
- 1 cup (240 g) chilled canned coconut milk, *see notes
- 2 tablespoons (30 ml) pure maple syrup
- 2 teaspoons (10 ml) whiskey
- 1 teaspoon (5 ml) vanilla extract
- Dark chocolate shavings, for garnish
- Chop the chocolate finely and place it in a heat-resistant bowl. Heat the coconut milk and coffee in a saucepan until lightly simmering but not boiling, whisk well.
- Whisk the mixture until the chocolate is melted through. Add the whiskey, maple syrup, and sea salt and stir well. Set aside and allow to come to room temperature.
- To a clean large bowl add the aquafaba and cream of tartar. Use an electric whisk/stand mixer to beat for about 8 minutes until stiff. Use a spatula to carefully fold the whipped aquafaba into the cooled chocolate mixture, one large spoonful at a time. Once all of the ingredients have been incorporated, transfer the mousse into serving jars and place it in the fridge to set for 4 hours (or overnight if preferred).
- To make the cream topping, add all of the ingredients to a large bowl and gently beat with an electric or handheld whisk until smooth. Spoon the cream on top of the mousse and garnish it with chocolate shavings.
- Store in airtight jars and consume within 3 days.
- Chilled coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can.
- Aquafaba: The liquid part from tinned chickpeas.
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