This deep and rich chocolate mousse recipe is simple and decadent, always a good mix! This is a go to recipe for a quick and stunning dessert that no one can resist. Top with your favourite, colourful things and serve in cups/ glasses and you have a lovely looking dessert with minimum fuss.
A food processor is fine here, but a blender is probably better to get the mousse really smooth and shiny. I’ve been playing for a while with my vegan/ gluten-free biscotti recipe and it is getting there. I may well share it soon, I need another few more tasting sessions first! A bit of crunch is perfect with the mousse, scooping up the mousse with a biscotti is something outrageous!
Recipe Notes
You can also use silken tofu (drained) to make this mousse. Replace a similar quantity for the avocadoes or use a mixture of the two. Both will give a lovely plant-based creaminess.
I don’t like my mousse too sweet, you may need a little more sweetness, give it a taste before serving and add more maple syrup as needed. Use any sweetener you like, but I love the combo of maple syrup and dark chocolate.
Vegan Chocolate MousseTo make sure you don’t waste a drop of your mousse, use a rubber spatula to scrape out your food processor/ blender.
Adding a large pinch of chilli powder is a nice idea here, takes it in a slightly Mexican direction which I love.
For your topping, think about contrasting colours and textures. Pistachios are perfect because they’re delicious, bright and GREEN. They always look great.
Don’t forget the little twist of salt, it really deepens the chocolate flavour.
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Rich Chocolate Mousse
The Bits – For 4-6
4 ripe avocados
1/2 cup cacao/ cocoa
3/4 cup almond/ other plant milk (unsweetened)
1/4 cup maple syrup
1 tsp vanilla essence
Large pinch sea salt
1/8 tsp cinnamon
3 tbs coconut oil (melted, but cooled to room temperature)
Topping
Scattering of berries and toasted flaked almonds, sliced strawberry, amaretti biscuit, almond biscotti, pomegranate and pistachio…..whatever your favourite toppings are or what is to hand.
Do It
Place all ingredients into a blender and blitz until smooth. This may take a few attempts of stopping the blender and scraping down the sides with a blender.
Refrigerate for a few hours to thicken or can be enjoyed straight away.
The dark chocolate mousse goes perfectly with something crispy and sweet, like a biscotti, wafer or amaretti biscuit.Foodie Fact
Cacao is unrefined chocolate. Simple and stunningly healthy. It comes normally in powder form, but can also be found in cacao ‘nibs’. Cacao is full of anti-oxidants and as you may know, eating chocolate releases endorphins, makings us more happy, shiny people:)
beach house kitchen 