Ethiopian Injera-Spiced Chocolate Mousse with Millet Crunch
Prep 20 min · Cook 10 min · Serves 4 · medium
A sophisticated vegan dessert inspired by Ethiopian flavors—silky aquafaba chocolate mousse infused with warm spices (fenugreek, cardamom, cinnamon), topped with toasted millet and sesame seed brittle for textural contrast. A unique fusion that honors global cuisine while delivering indulgent chocolate satisfaction.
Ingredients
- 1 cup aquafaba, chickpea liquid from 1 can, chilled
- 0.25 teaspoon cream of tartar, for stability
- 6 tablespoons unsweetened cocoa powder, high-quality dark cocoa
- 4 tablespoons maple syrup, pure, not pancake syrup
- 2 tablespoons coconut oil, melted and slightly cooled
- 1 teaspoon vanilla extract, pure vanilla
- 0.0625 teaspoon fenugreek seeds, lightly toasted, ground (just a pinch)
- 4 whole cardamom pods, seeds only, ground
- 0.25 teaspoon ground cinnamon, Ceylon cinnamon preferred
- 0.25 teaspoon sea salt, fine grain
- 0.5 cup puffed millet, or millet flour toasted until golden
- 3 tablespoons sesame seeds, raw, unhulled
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