Hello friends! This here chocolate mousse is soooo rich… soooo creamy… soooo chocolatey… sooo0 decadent, and sooo0 easy to make, that even though I didn’t do my usual photo shoot, I’m giving you the recipe anyway. I know a picture is worth a thousand words, but one taste is worth more, in this case. Please trust me here.
We ate this mousse after dinner one evening last week to celebrate a big gathering of family, and our time together was just full of laughter and fellowship. How wonderful is that?? I had meant (of course!) to make an “advance recipe” of the mousse for a photo shoot, but 1) I don’t have such good blogging props at my new condo (gotta remedy that!) and 2) we were just having so much fun during the afternoon that I just kind of forgot about it… but that is pretty wonderful too!
This recipe is actually a special request of one of my aunties at said gathering. Aunt Amy & Uncle Ken eat a version of this chocolate mousse at their favourite Mexican restaurant near their home in St. Louis, but wouldn’t it be nice to be able to make it at home?
Yes… yes, it would! And you CAN… because it’s sooo easy! This super-healthy dessert requires only 5 ingredients: cocoa powder, agave syrup, light coconut milk, vanilla and… SURPRISE: AVOCADOS!! Yes, those lovely green fruits are the base of this silky-smooth vegan dessert, and their mild flavour just melts right into the chocolate. All you’re left with is an amazingly rich texture & mouthfeel that you would normally only get with heavy cream & eggs, but without all the saturated fat & cholesterol. It’s a miracle. The best part about it is you just toss everything into your blender or food processor and it’s ready in about 45 seconds. You should chill it for a few hours until serving time, but those few bites I ate right out of my Vitamix were pretty heavenly.
You can keep it vegan by topping it with coconut whipped cream (just whip the chilled top part of a can of full-fat coconut milk), or do it the regular way with good old-fashioned whipped cream. It’s up to you… and the results either way are simply delicious.
We found that we needed to eat this in very small serving sizes because it’s so rich… tiny espresso cups would have been perfect… not that we have those at the condo, only wine glasses, go figure. But that’s just the way it goes sometimes when you’re on vacation! Enjoy, my friends!
Vegan Chocolate Mousse
Total time includes chilling time.
For the mousse:
- 2 ½ large or 3 small avocados, pitted & peeled
- ½ cup cocoa powder
- ½ cup agave syrup
- 2 T. light coconut milk
- 2 t. vanilla
- dash salt
- whipped cream
- cacao nibs
- Place all ingredients (except garnish) in a high-speed blender or food processor. Blend until silky-smooth. Taste and adjust as necessary (more cocoa powder for richness, more agave for sweetness, more coconut milk for lightness.)
- Pour into small ramekins or espresso cups and chill for at least 3 hours to set & develop flavors.
- Garnish with whipped cream and cacao nibs before serving.
4 thoughts on “Vegan Chocolate Mousse”
What a treat it was to eat this scrumptious mousse with your sweet family! Such a blessing all of you are to us. Thanks for sleuthing out this recipe. It is a winner for sure!!!! Xoxo
I am SOOO glad you liked it and the best part was sharing it together with our families! SUCH a pleasure to see you & Uncle Ken… you are a blessing to us indeed. 🙂 xoxo
It was fabulous! Thanks for “gettin her done” for us, Rebecca! And what a good time we had, too! Love you, Pc
It was so wonderful to be together and to share some wonderful meals and even better company with our family. Love you! 🙂 xoxo