Vegan Chocolate Mousse
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Rich, silky and so easy to make! This vegan chocolate mousse blends ripe avocados with melted dark chocolate, cocoa powder, maple syrup and real vanilla bean for a decadent dairy-free dessert. Top it with chocolate coconut whipped cream and fresh strawberries.
Equipment
- Food Processor
- microwave-safe bowl
- Small sharp knife
- rubber spatula
- small ramekins or glass jars
Ingredients
- 2 large very ripe avocados pitted and peeled
- 4 oz 70% cacao dark baking chocolate
- ¼ cup unsweetened cocoa powder
- ⅓ cup pure maple syrup
- 1 vanilla bean scored (or ½ tsp vanilla extract)
- ¼ tsp sea salt
For topping
- Coconut Vegan Whipped Cream with a spoonful of cocoa powder whipped in for a chocolate version
- grated dark chocolate
- sliced fresh strawberries or any toppings you love
Instructions
- Place the dark chocolate in a microwave-safe bowl. Microwave in 45-second intervals, stirring in between, until fully melted and smooth.
- Split the vanilla bean lengthwise with a small sharp knife and scrape out the seeds.
- Add the avocados, cocoa powder, maple syrup, sea salt, melted chocolate and vanilla bean seeds to a food processor.
- Pulse a few times, then blend until completely smooth and creamy, scraping down the sides as needed.
- Spoon the mousse into 4 small ramekins or glass dessert cups.
- Refrigerate for at least 1 hour to chill and set.
- When ready to serve, top with a dollop of chocolate coconut whipped cream, a little grated dark chocolate and sliced strawberries. Enjoy!
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Christine’s Tips
- Use very ripe avocados: This is the key to a silky mousse. Underripe avocados can make it chunky or slightly bitter.
- Melt gently: Microwave the chocolate in short 45-second bursts and stir in between, so it doesn’t scorch.
- Blend really well: Give it an extra minute in the food processor until you don’t see a single lump.
- Don’t skip the chill: An hour in the fridge lets the mousse set and the flavors come together. Overnight is even better!
- No vanilla bean? Use ½ tsp of pure vanilla extract instead.
Storage
- Fridge: Cover the ramekins with plastic wrap and refrigerate for up to 2 days. Press the wrap right onto the surface of the mousse to keep it from browning.
- Toppings: Add the whipped cream and fruit just before serving so they stay fresh.
Nutrition
Calories: 390kcalCarbohydrates: 39gProtein: 7gFat: 31gFiber: 13gSugar: 17gIron: 6mg
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