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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


  • Blender


  • 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


  • 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.