Dairy-Free Irish Cream Mousse

Preparation

Refrigerate the coconut cream overnight. Once you’re ready to froth, open the can of coconut cream, poke a hole in the thick layer of coconut at the top of the can, and drain the liquid milky contents from the can. You will use the thick layer. The remaining thin milky layer can be discarded or you can drink it or use it in another recipe.

Add coconut cream to a chilled metal mixing bowl. Beat on medium-high speed for 5 minutes until the cream is thickened. Add the powdered sugar and vanilla to the bowl and beat for an additional minute. Reserve 2 tablespoons of the mixture and place in a covered container in the fridge to use later as a whipped cream topping.

Place the dairy-free bittersweet chocolate in a microwave-safe dish. You can use chocolate chips or a broken chocolate bar. Microwave on low power in 1 minute intervals, stirring each time, until chocolate is just melted.

While continuously stirring, add instant coffee to the bowl. Do the same, one at a time, with the melted chocolate and then the whiskey. Continue beating until blended. Place the mixture in the refrigerator to chill while you work on the next part of the recipe.

In another bowl, beat the aquafaba, cream of tartar and a pinch of salt on medium-high speed until tripled in volume and forms stiff peaks. It will take 7-10 minutes.

Remove the coconut cream mixture from the refrigerator and slowly stir in the aquafaba mixture. You’ll do this by incorporating about a quarter of the mixture at a time with a spatula. Fold until the aquafababa is fully incorporated, but be careful not to overmix.

Divide the mousse into cups, bowls or ramekins and place in the freezer for 30 minutes. Transfer to refrigerator to chill covered for at least 1 hour, up to 5 days.

To serve, spoon a dollop of coconut whipped cream reserved earlier onto each mousse mold and serve chilled. Garnish with St. Patrick’s Day sprinkles (optional).