Loaded with good fats from avocado, this chocolate mousse is creamy and oh so dreamy! You can opt to keep it plant based or sub for real whipped cream to suit your preference. Using real maple syrup (I prefer dark) offers a more mellow sweetness that won’t spike blood sugar levels. I have also found coconut sugar or stevia work equally well. While absolutely not necessary, the added melted chocolate bar adds to flavor and texture. If you’re a chocolate mousse lover like me, you’re sure to enjoy this healthier version I’ve created!
Ingredients:
- 2 large avocados rough chop (8-10 ounces each)
- 1 can of coconut cream (from can) or 1 tub thawed Tru Whip dairy free whipped cream (or other)
- 4 tablespoons unsweetened cocoa powder
- 1 cup of semi-sweet or other chocolate bar (melted)
- 1/8 teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 tablespoons dark pure maple syrup (or to taste)
Preparation:
1. Blend the avocados in food processor until completely smooth.
2. If using coconut cream add next and blend with avocados. If using Truwhip add at end (#4).
3. Add remaining ingredients; cocoa powder, melted chocolate, sea salt, maple syrup and vanilla extract to food processor and blend until combined. Scraping down the sides as necessary until thoroughly combined.
4. If using Tru Whip instead of coconut cream add to food processor and blend.
5. If mousse is too thick add a splash of non-dairy milk of choice (or other)
To Serve:
I recommend chilling for an hour prior to serving if time allows. That way the mousse can thicken more.
Spoon into cups and top with your choice of whipped cream, berries or chopped and toasted nuts and a sprig of mint to garnish.
To Store:
The mousse can be stored for up to a week in the fridge. In the freezer it can stay for several months but may need to be re-blended prior to service. Store in air-tight bag or container.
