Chocolate Avocado Mousse
This rich and velvety chocolate mousse uses ripe avocado to create an incredibly creamy texture without the need for dairy or eggs. Naturally sweetened and infused with vanilla, it is a decadent yet surprisingly light plant-based dessert that is perfect for any occasion.
Instructions
- 1
Set aside dark chocolate (25 g) for decoration. Melt the remaining dark chocolate (75 g) in a heatproof bowl set over a pan of shallow, simmering water.
- 2
Stir the maple syrup (4 tbsp), vanilla bean paste (2 tsp), almond milk (5 tbsp), fine salt (0.25 tsp), and cocoa powder (2.5 tbsp) into the melted chocolate until smooth.
- 3
Place the chocolate mixture and the flesh of avocado (2) into a blender or food processor. Whizz until silky smooth.
- 4
Divide the mixture between 6 small serving glasses and chill for at least 3 hours.
- 5
Scrape the edge of the reserved dark chocolate (25 g) with a vegetable peeler to create shards. Scatter over the mousse before serving.
Nutrition Facts
Per portion