Recipe - Yummy Eggless Mocha Mousse

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 crunchy crumble. I find it amazing how these two textures- the smoothness of the mousse and the crunchiness of the crumble- come together and give birth to such a decadent dessert.

I like this recipe for a plethora of reasons.It is downright easy to prepare, there is hardly anything that can go wrong in this recipe, you can prepare it within no time and with zero hassle, and it is also an effortless yet a very fancy dessert!

Ingredients

CRUMBLE-

¼ cup (57g) butter, cold and cubed
1 cup (40g) crushed walnuts
1 cup (30g) oats
½ cup (60g) flour ( all-purpose/ whole-wheat)
4 tablespoons (84g) honey

MOUSSE-

250 ml whipping cream, whipped to stiff peaks
250 g dark chocolate, roughly chopped (I use Regal chocolate)
½ cup ( 120mL) water
2 tbsp (10g) coffee powder

Method

* 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 tray 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

* 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.