Traditional chocolate mousse takes considerable time to make, not to mention the fact that it’s not that good for you (cream and sugar). But this recipe is a real gem. I was dubious to say the least, but this dish really hits the spot. It may not be as creamy and light as a traditional mousse, but think of it as it’s mud cake cousin. You only need 10 minutes and one appliance to make it. Oh and it’s vegan.
chocolate avocado mousse
Ingredients for 4 portions
1 ripe avocado
4 medjool dates, pitted
1 tbsp unpasteurized honey (use agave for vegan option)
1 cup full fat coconut milk
½ cup organic cacao powder
1 tsp instant coffee (not imperative, but gives it a nice kick)
¼ tsp Ancho Chili powder
¼ tsp Himalayan salt
1 tbsp pure vanilla extract
- Process avocado, pitted medjool dates, honey and coconut milk in a small food processor until smooth and creamy.
- Add cacao powder,instant coffee, ancho chile powder, salt and vanilla and resume processing until well incorporated. You might have to scrape the sides once or twice to get all the powder to mix in nicely.
- Once evenly processed, divide the chocolate mousse between 4 to 6 individual dessert bowls, dust lightly with cacao powder or ancho chile powder or top with fruit.
- Served immediately, but its texture greatly benefits from it sitting in the fridge for a few hours.