![Chocolate Mocha Mousse [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2017/03/Chocolate-Mocha-Mousse-vegan-gluten-free-by-The-Flexitarian-v8-300x300.jpg)
Chocolate Mocha Mousse [vegan] [gluten free]
Rich and bold, this chocolate mocha mousse was inspired by my favourite chocolates "Around Midnight Espresso Chocolate Truffles" from Booja-Booja.
Equipment
food mixer or whisk
pan
4 ramequins
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 400 g chickpea can - best if the can does not contain salt
- 1/2 tsp cream of tartar
- 175 g dark chocolate
- 2-3 tsp espresso powder
- 2 Tbsp sugar
Instructions
- Drain the chickpea and transfer the brine in the bowl of a food mixer. (you can use the chickpeas to make hummus later)
- Break chocolate and place into a heatproof bowl. Sit bowl in a pan over simmering water so that the chocolate melts. Stir often.
- With your food mixer on high speed, whisk chickpea brine to stiff peaks (as you would do with egg whites). It should take 5-10 mins depending on your food mixer or whisk. Add cream of tartar and sugar. Whisk for another 10 seconds.
- Once the chocolate is melted, cool it down so you can touch it. Stir espresso powder in to taste. You want the chocolate to have cooled down but still, be liquid. If it is too hard it will not mix well for the next step.
- With a spatula, carefully fold half of the chocolate in the whisked chickpea brine. Once it is well mixed, carefully fold the second half. Transfer mousse to a serving bowl or serving dishes. Leave to set in the fridge from 4 hours to overnight.
Nutrition
Serving: 150gCalories: 340kcalCarbohydrates: 28gProtein: 14gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 1mgSodium: 175mgPotassium: 557mgFiber: 5gSugar: 17gVitamin A: 17IUCalcium: 40mgIron: 5mg