IRISH COFFEE CHOCOLATE MOUSSE
Have you ever tried an Irish Coffee? If the answer is yes then imagine that Irish coffee in the form of an airy chocolatey mousse. This dessert is irresistibly good and goes down super easy, I mean, my partner polished off 3 in one sitting as a “taste test”.
What’s more is these deliciously creamy pots come together in just 4 easy steps!
SO WHAT EXACTLY IS AN IRISH COFFEE?
An Irish Coffee is a classic Irish cocktail which consists of whiskey and coffee sweetened with sugar and then topped with fresh cream. The idea is that the hot boozy coffee is drank 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 flavours of an 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 IRISH COFFEE CHOCOLATE MOUSSE IS:
- Airy and fluffy
- Decadent and airy all at once
- Packed full of flavour
- Intensely Chocolatey
- Perfect for dinner parties
Irish Coffee Chocolate Mousse
IRISH COFFEE MOUSSE
- 1 cup chilled canned coconut milk or coconut cream *see notes
- 1 tbsp instant coffee granules
- 6.5 oz vegan dark chocolate
- 2 tbsp whiskey
- 1 tbsp pure maple syrup
- pinch sea salt
- ⅓ cup aquafaba *see notes
- ¼ tsp cream of tartar
- 1 cup chilled canned coconut milk *see notes
- 2 tbsp pure maple syrup
- 2 tsp whiskey
- 1 tsp vanilla extract
- Dark chocolate shavings for garnish
Heat the coconut milk and coffee in a saucepan until lightly simmering, whisk well. Remove from the heat and add the chocolate, allow to sit for 5 minutes before stirring 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 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 hand held whisk until smooth. Spoon the cream on top of the mousse and garnish with chocolate shavings.
Store in airtight jars and consume within 2 days.
*Aquafaba; the liquid part from tinned chickpeas.