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Creamy Vegan Chocolate Mousse with Avo
Sweets & Snacks,  Breakfast,  Dairy Free,  Gluten Free,  Vegan

Creamy Vegan Chocolate Mousse with Avo

This Creamy Vegan Chocolate Mousse with Avo is a firm favourite at parties and lunches. It’s rich, pillowy and chocolatey and best of all – it is VEGAN!

It uses Avocados instead of eggs. Yup!

When combined with some cocoa powder and a good quality dark chocolate (AGAIN – You need to buy chocolate from The Kate Tin) – you’ll never guess there’s avocado in there at all.

Creamy Vegan Chocolate Mousse with Avo

Creamy Vegan Chocolate Mousse with Avo

Creamy Vegan Chocolate Mousse with Avo 4

The Process is simple

To make this mousse, you blend avo, coconut cream, maple syrup, vanilla extract and cocoa.

You then add melted dark chocolate and blend again and viola – creamy, vegan mousse.

Chill in the fridge for a min of 30 minutes but you can eat it as soon as you pour it out into a pudding cup too!

Enjoy,

Cat

 

Creamy Vegan Chocolate Mousse with Avo

Creamy Vegan Chocolate Mousse with Avo

This Creamy Vegan Chocolate Mousse with Avo is a firm favourite at parties and lunches and the reason I love it is that it's rich and chocolatey and best of all - it is VEGAN!
Course Dessert
Cuisine American, South African
Keyword Chocolate, chocolate mousse, dairy free desserts, Mousse, vegan
Servings 4

Equipment

  • Blender

Ingredients

  • 150 g dark chocolate chips The Kate Tin
  • 2 large ripe avocados
  • 2 tablespoons cocoa powder
  • 2 teaspoons Vanilla Extract
  • 3 tablespoons maple syrup or agave
  • 1 x 160 g tin of coconut cream

Instructions

  • Place a heatproof bowl over a pan of simmering water. Make sure the base doesn’t touch the water
  • Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly
  • Meanwhile, halve and remove the avocado pip, then scoop the flesh into a blender, nutribullet or food processor, discarding the skins.
  • Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine
  • Pour in the cooled chocolate, then pulse a final time until creamy and smooth.
  • Divide the mixture between small ramekins or glasses, then pop in the fridge to chill for at least 30 minutes.
  • Serve with an extra grating of chocolate, strawberries of a fresh fruit salad.

Want to try another recipe with The Kate Tin’s Chocolate? Head on over to Best Ever Gluten Free Chocolate Drop Cookies

Creamy Vegan Chocolate Mousse with Avo 7

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