This rich and creamy avocado chocolate mousse is a delightful vegan dessert that challenges traditional norms while providing a unique flavor experience. The addition of coconut whipped cream adds a tropical twist, making it not only indulgent but also a healthier alternative to conventional mousse.
Ingredients
- 2 ripe avocados
- 1/2 cup unsweetened cocoa powder
- 1/4 cup maple syrup (adjust to taste)
- 1/4 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 1 can (13.5 oz) full-fat coconut milk, chilled overnight
- 1 tablespoon powdered sugar (optional)
- Fresh berries and mint leaves for garnish
Instructions
Prepare the mousse:
- Cut the avocados in half, remove the pit, and scoop the flesh into a food processor.
- Add the cocoa powder, maple syrup, almond milk, vanilla extract, and sea salt to the food processor.
- Blend until smooth and creamy, scraping down the sides as needed to incorporate all ingredients. Taste and adjust sweetness if necessary.
- Once fully blended, transfer the mousse to serving bowls or glasses, cover, and refrigerate for at least 30 minutes to set.
Prepare the coconut whipped cream:
- Open the chilled can of coconut milk and scoop out the solid cream into a mixing bowl, leaving the liquid behind.
- Using an electric mixer or whisk, beat the coconut cream until fluffy and light. If desired, add powdered sugar for sweetness and continue to whip until well combined.
- Keep the whipped coconut cream refrigerated until ready to serve.
To serve:
- Remove the mousse from the refrigerator and top each serving with a generous dollop of coconut whipped cream.
- Garnish with fresh berries and mint leaves for a pop of color and added flavor.
- Enjoy your decadent, guilt-free dessert!