I recently told you guys that I’ll be sharing an eggless recipe here, on the blog every Friday. YAY! This week’s recipe is all kinds of amazing- eggless mocha mousse with honey-walnut crumble! For all you chocolate and coffee lovers, this dessert is as good as it gets.
I serve this creamy eggless mocha mousse with a crunchy walnut-oat crumble. The creamy fluffy mousse goes beautifully with the crumble. This recipe is very simple to put together. If you like making mousse, you should also try my eggless mango mousse
The best part about this eggless mocha mousse is that it is refined sugar free. The mousse has a beautiful consistency. The key is to whip the cream to firm peaks. I would suggest using an electric mixer or a stand mixer. Just make sure your cream is cold when you start whipping it. Make sure you’re using a cream that has over 30% fat. You can not whip Amul fresh cream. I use Amul whipping cream.
- 1/4 cup (57g) butter, cold and cubed
- 1/3 cup (40g) crushed walnuts
- 1/3 cup (30g) oats
- 1/2 cup (60g) flour ( all purpose/ whole-wheat)
- 4 tablespoons (84g) honey
- 250 ml whipping cream, whipped to stiff peaks
- 250 g dark chocolate, roughly chopped ( I use Regal chocolate)
- 1/2 cup ( 120mL) water
- 2 tbsp (10g) coffee powder
- Pre-heat the oven to 180C.
- In a large bowl, use your fingers to combine all the crumble ingredients. Mix until the mixture has a sandy texture.
- Spread the mixture on a baking trey lined with parchment paper. Bake at 180C for 10-15 minutes until it is golden-brown. Let is cool.
- To make the mousse, melt the dark chocolate ( read how to melt your chocolate HERE).
- Bring the water to a boil. Pour it over the coffee powder. Pour the coffee into the chocolate. Mix well. Let it cool.
- Once cooled completely, use a spatula to gently fold the chocolate + coffee mixture into the whipped cream. Refrigerate for 15 minutes.
- In jars/ glasses, spread a layer of the crumble. Using a piping bag to pipe the mousse on the crumble layer all the way to the top.
- Refrigerate for another 15-20 minutes before serving.