Luxurious Vegan Irish Cream Mousse Torte
Discover this exquisite Vegan Irish Cream Mousse Torte recipe, a luxurious fusion of vegan Irish Cream and velvety textures that will transport you to the Emerald Isle. Enjoy a decadent dessert that combines the best of Irish culinary traditions with modern flair, without compromising on taste or ethics.
Allergens
Cashew, Coconut
Ingredients
- 1 cup Cashew cream (soaked cashews blended with water)
- 1/2 cup Coconut milk
- 1/4 cup Maple syrup
- 2 tbsp Vegan Irish Cream liqueur
- 1 tsp Vanilla extract
- 1/4 tsp Sea salt
- 1/2 cup Aquafaba (chickpea liquid)
- 1/4 tsp Cream of tartar
- 1/3 cup Dairy
- free chocolate, melted and cooled
- Fresh berries for garnish
- Edible gold leaf for decoration (optional)
Instructions
- Begin by preparing the cashew cream. Soak 2 cups of raw cashews in water overnight. Drain, rinse, and blend with enough water to create a smooth and creamy consistency.
- In a large bowl, combine the cashew cream, coconut milk, maple syrup, vegan Irish Cream liqueur, vanilla extract, and sea salt. Whisk until well combined.
- In another bowl, whip the aquafaba with the cream of tartar using an electric mixer until stiff peaks form. Gradually fold this into the cashew cream mixture.
- Fold in the cooled, melted dairy free chocolate, ensuring a uniform texture and color throughout the mousse.
- Pour the mousse into a springform pan lined with parchment paper, smoothing out the top to create a flat surface. Refrigerate for at least 4 hours or until firm.
- Once set, carefully remove from the pan and transfer to a serving plate. Garnish with fresh berries and an optional touch of edible gold leaf.
- Slice into two portions and serve immediately.
Chef’s Insight
The use of aquafaba adds an ethereal lightness to the mousse while maintaining its rich and creamy texture, making it a perfect Vegan substitute for whipped cream.
Notes
Be sure to use good quality dairy-free chocolate for the best flavor and texture.