It wasn’t my intention to post this recipe without first refining the quantities and ingredients to make it a ‘proper’ recipe, as well as make some fancier photos showing the various pretty toppings you could add such as pink fruit powders, nuts or berries. But, as I was spontaneously throwing this together last night, I figured there are hundreds, if not thousands of recipes out there for this vegan chocolate mousse made with avocado, it is such a popular recipe for vegans and healthy eaters that people reading this will have no problem in finding exact instructions if they feel the need.
In reality, I never make this look fancy, nor follow a particular recipe – you can just chuck rough amounts of these ingredients in a blender to quash a sweet craving in just a few minutes! So here I am roughing it and keeping it real… I think it is important to show people that they can soften around the edges, step away from recipes, and challenge their creative side in the kitchen.
This is my most used sweet/pudding/general greedy munchie attack formula, not because it’s my favourite sweet thing, but because it’s so quick and easy with little faffing, and I usually always have the ingredients to hand. In fact, I always add avocados to my shopping list so that they are there for this purpose, I can always turn them into guacamole if no sweet cravings arise before they go off… which is rarely a problem, ahem.
This mousse is free from refined sugar and full of essential healthy guilt free fats, as well as contributing towards your daily intake of fruit n veg… Ooh and don’t forget that nice hit of tryptophan from the chocolate to boost the serotonin levels in your brain and make you smile
A chocolate mousse that is good for you??!!! Get in!
So here is a rough idea of what I chucked in the blender tonight…
- 1 ripe avocado
- 100ml (approx) thick coconut milk from a tin – but you can use a splash of almond or soya milk instead (or even water if you are at a loss) just enough to loosen it up a bit, although this will give you less mousse at the end than if you used the thick meaty part of coconut milk.
- 3 heaped tablespoons raw cacao powder (or any dark cocoa powder you have lying around)
- 1/2 to 1 tablespoon of maple syrup – or less or more of any other type of non-refined sweetener… I’ve used whatever is to hand in the past including dates, date syrup, coconut sugar, pomegranate molasses… really anything will do but I prefer the maple syrup version and I had some on hand tonight – you can adjust the sweetener to taste, but I like to use just enough to cover the taste of the avocado without making it too sickly sweet.
- 1 tsp vanilla essence
- 1 tsp orange essence or zest (optional, but chocolate orange mousse mmmm) You could even make it minty or whatever flavour takes your fancy… get creative!
- A good pinch of sea salt.
Chuck it all in the blender.. blitz until smooth.. stop and scrape down the edges along the way… serve and enjoy.
If you prepare this in advance then the mousse becomes much more solid and set if chilled in the fridge before eating.
This amount of ingredients makes 2 generous pig out portions (looks small but is filling so go easy!)
– Or 3 – 4 restrained and polite portions.
I have seen people suggest 6 portions but that’s just not happening in this kitchen