Vegan espresso martini chocolate mousse

🥘 Ingredients

• aquafaba drained from one 400g tin of chickpeas
• cream of tartar ¼ tsp
• maple syrup 3 tbsp
• vodka 3 tbsp
• coffee liqueur 1 tbsp
• vanilla extract 1 tsp
• dark chocolate 200 g
• strongly brewed espresso 3 tbsp
• coffee beans or chocolate shavings

1. 1

   Drain the aquafaba drained from one 400g tin of chickpeas into the bowl of a stand mixer .
2. 2

   Add the cream of tartar . Start mixing on low speed until frothy.
3. 3

   Increase the speed to maximum until you have firm peaks.
4. 4

   Add the maple syrup , vodka , coffee liqueur and vanilla extract . Whisk briefly to incorporate.
5. 5

   Melt the dark chocolate over a bowl of barely simmering water (double boiler method), stirring until smooth. Remove from heat.
6. 6

   Add the strongly brewed espresso and stir using a small balloon whisk – the chocolate will thicken slightly.
7. 7

   Add a third of the whipped aquafaba meringue into the melted chocolate, stirring with a balloon whisk to combine.
8. 8

   Gently fold in the remaining meringue until no streaks remain.
9. 9

   Divide the mixture between 4 glasses or bowls (or 6 smaller containers as it is very rich).
10. 10

    Leave to set in the fridge.
11. 11

    Serve garnished with coffee beans or chocolate shavings .