This rich and creamy vegan chocolate mousse recipe is made with avocado and topped with whipped coconut cream.
While this rich and creamy chocolate mousse happens to be vegan, I actually didn’t make it because of any dietary restrictions or preferences.
The truth? I had recently played the avocado lotto and had several ripe beauties ready and waiting to be used so I decided to use it as an excuse to make a healthy chocolate mousse recipe.
Traditionally made with heavy cream, egg yolks and sugar, my version is made with omega-3 rich avocados, creamy coconut milk and dark chocolate.
In typical Liz fashion, I couldn’t resist adding in a pinch of warm cinnamon to complement the cocoa powder. Espresso powder would work well also.
Your spoon is waiting.
Vegan Chocolate Mousse
- To melt the chocolate chips, create a double boiler by placing a bowl on top of a pan filled with 3 inches of simmering water. Gently stir the chocolate chips until they are fully melted then remove from heat.
- Place the pitted avocados, milk, cocoa powder, vanilla, cinnamon and salt in a high speed food processor and pulse until smooth. Pour in melted chocolate and pulse once again until everything is evenly incorporated.
- Pour mixture into four serving dishes or glasses and refrigerate until firm, a minimum of 3 hours. Serve with whipped cream or whipped coconut cream if you wish.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
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