Ingredients:
- 2 ripe avocados, peeled and pitted
- 1/2 cup unsweetened cocoa powder (or raw cacao powder for a richer taste)
- 1/4 cup maple syrup or agave syrup (adjust to taste)
- 1/4 cup plant-based milk (almond, oat, or coconut milk)
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 50g dark chocolate (70% or higher), melted and slightly cooled
- Optional toppings: fresh berries, coconut whipped cream, chopped nuts, or cacao nibs
Instructions:
- Melt the Chocolate:
Gently melt the dark chocolate using a double boiler or in the microwave (heat in 20-second intervals, stirring in between). Set aside to cool slightly. - Blend the Mousse:
In a food processor or blender, combine the avocados, cocoa powder, maple syrup, plant-based milk, vanilla extract, and sea salt. Blend until smooth and creamy. - Incorporate the Chocolate:
Add the melted dark chocolate to the avocado mixture. Blend again until fully incorporated, ensuring the mousse is silky and lump-free. Taste and adjust sweetness if needed. - Chill the Mousse:
Transfer the mousse into small serving bowls or glasses. Cover and refrigerate for at least 30 minutes to allow it to set and chill. - Serve:
Garnish with your favorite toppings—fresh berries, coconut whipped cream, a sprinkle of chopped nuts, or a dusting of cacao nibs for added texture.
Tips:
- For an extra flavor boost, add a pinch of espresso powder or a dash of cinnamon.
- This mousse can be stored in the refrigerator for up to 2 days—perfect for make-ahead desserts!
- Serve with vegan shortbread cookies or sliced bananas for a delightful pairing.