Wow Your Guests With This 5 Minutes Dessert- Vegan Guilt Free Chocolate Espresso Mousse

Vegan Guilt-Free Chocolate Espresso Mousse Recipe is one of the easiest desserts you can make. Whip it up in just about 5 minutes and allow it to set, wow your family or guests at a dinner party. What’s more? It’s vegan and relatively guilt-free.

Vegan Guilt-Free Chocolate Espresso Mousse

Prep in: 20 minutes

Cooks in: 40 minutes

Total in: 60 minutes

Makes: 4 servings

Ingredients

• 3 Ripe Bananas
• 2 Avocados
• 200 grams Dark chocolate
• 1/2 cup Cocoa Powder
• 4 tablespoons Instant Coffee Powder
• 2 tablespoons Sugar

Ingredients for Vegan Whipped Cream

• 200 ml Coconut milk, (refrigerated for 6 to 8 hours)
• 1 teaspoon Vanilla Extract
• 2 tablespoons Icing Sugar

Ingredients for Garnish (anyone)

• Chocolate Shavings
• Decorative sugar (Cake/ Candy Sprinkles)

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How to make

• To begin making this Vegan Guilt-Free Chocolate Espresso Mousse Recipe, first, melt the chocolate in a microwave-safe bowl.
• Place all the dark chocolate in the bowl and microwave it at 20 seconds intervals until it has just melted.
• Take care not to overheat the chocolate. Once melted, remove it from the microwave and give it a quick mix. Set it aside in the bowl to cool down a bit.
• While the chocolate is melting, make a coffee decoction as below or prepare the espresso in a coffee machine using fresh coffee beans.
• To make the decoction add 1/4 cup warm water to 4 tablespoons of instant coffee powder and stir well to make a coffee decoction.
• When ready, and the chocolate has cooled, add coffee decoction to melted chocolate and mix it well.
• Next add the ripe bananas, ripe avocados, melted chocolate with coffee, cocoa powder and sugar into a blender and blitz into a smooth paste. Do not add any water at this stage as we want the mixture to be thick. This will help it set like mousse.
• Transfer the fruit and chocolate espresso mixture for the mousse into 6 individual serving cups or a large serving bowl and chill it in the refrigerator, until it is set (about 8 hours). Pouring it into individual bowls will help set it faster, whereas a big serving bowl may take a while longer.
• While the dessert is getting set we will proceed to make the Vegan Coconut Milk Whipped Cream.
• To make the Coconut Whipped Cream, it is important for the coconut milk to be refrigerated for 6 to 8 hours. This refrigeration process helps thicken the coconut milk.
• Remove the excess liquids after refrigeration and use only the solids. Using a cloth mesh strainer will help separate the whey.
• Place the refrigerated coconut milk in a chilled mixing bowl, add the icing sugar and vanilla essence.
• Using an electric beater, whisk until it forms stiff peaks. Refrigerate this coconut cream until you are ready to use it.
• When you are ready to serve, garnish the Vegan Chocolate Espresso Mousse with whipped coconut milk cream and some chocolate shavings.
• Enjoy the guilt-free Vegan Chocolate Espresso Mousse at the end of a Weekend Dinner or Dinner Party.