Vegan espresso martini chocolate mousse Recipe

Name: Vegan espresso martini chocolate mousse
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 400g coconut milk; 200g dairy-free dark chocolate; 400g chickpeas; 2 tbsp agave; 1 tbsp vodka; 2 tbsp coffee liqueur; 1 tsp cocoa powder, to decorate

Ingredients

400g coconut milk
200g dairy-free dark chocolate
400g chickpeas
2 tbsp agave
1 tbsp vodka
2 tbsp coffee liqueur
1 tsp cocoa powder, to decorate

	PREP TIME 15m	TOTAL TIME 15m
YIELD 6 servings

Instructions

Put the coconut milk in the fridge and chill overnight.
Melt the chocolate in a bowl over hot water or in the microwave. Leave to cool slightly.
Drain the chickpeas and put the liquid into the bowl of a free-standing mixer. Whisk until it forms soft peaks.
Add the melted chocolate, agave, vodka and coffee liqueur and stir gently to combine. Divide between 6 martini glasses.
Chill in the fridge for a couple of hours, or until set.
Drain the liquid from the coconut milk and put the solids in the bowl of a free-standing mixer.
Whisk until it has the consistency of whipped cream. Decorate the top of the mousses with the cream.
Dust with cocoa powder, if desired.