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.
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
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
