Mocha mousse coffee dessert arrives silky, dramatic, and absolutely uninterested in your diet plans.
This vegan indulgence blends coffee bitterness with chocolate confidence, like dessert wearing lipstick.
It’s light, rich, and flirts shamelessly with every spoonful.
Mocha Mousse Coffee Dessert Recipes
A vegan mocha mousse coffee dessert that balances airy texture, bold espresso notes, and chocolate depth without dairy drama.
Ingredients
- Silken tofu: 1 cup
- Dark vegan chocolate 70%: 100 g
- Strong brewed coffee cooled: ½ cup
- Cocoa powder unsweetened: 1 tablespoon
- Maple syrup: 3 tablespoons
- Vanilla extract: 1 teaspoon
- Coconut cream chilled: ½ cup
- Instant coffee powder: ½ teaspoon
Instructions
- Melt dark chocolate using a double boiler until smooth.
- Blend silken tofu, coconut cream, maple syrup, and vanilla until creamy.
- Add brewed coffee, instant coffee powder, and cocoa powder.
- Pour melted chocolate into the blender slowly.
- Blend until airy, glossy, and mousse-like.
- Spoon mixture into serving glasses.
- Chill for at least two hours before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 290 kcal
- Total Fat: 17.8 g
- Saturated Fat: 10.2 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 7 g
Vitamins & Minerals (Per Serving – %DV, Max 5)
- Iron: 15%
- Magnesium: 14%
- Calcium: 10%
- Potassium: 11%
- Vitamin E: 12%
Additional Notes / Tips to Enhance the Flavor
- Chill overnight for deeper mocha intensity.
- Add espresso powder if commitment issues aren’t your thing.
- Top with shaved chocolate for unnecessary but welcome drama.
