This mousse au chocolat with melted chocolate, avocado and coconut milk is a rich, truffle-like mousse — completely vegan and naturally creamy.
Super easy and quick to make.
Thank you, Mascha, for sharing this delicious recipe with me!
Ingredients
- 70 g vegan dark chocolate (50–70 % cocoa)
- ½ tsp vanilla powder or 1 tsp vanilla extract
- 50 g coconut milk (from a tin)
- 1 ripe Hass avocado
- 1 tbsp cocoa powder
- 3 tbsp maple syrup (or agave syrup)
Decoration
Enjoy on its own or decorate with desiccated coconut, grated chocolate, raspberries, physalis or chopped nuts.
Preparation
- Melt the chocolate
Break the chocolate into small pieces and melt it gently over hot water (bain-marie). Remove from the heat and leave to cool slightly. - Blend the base
Combine the vanilla, coconut milk, avocado flesh, cocoa powder and maple syrup in a blender or food processor. Blend until smooth and creamy. - Combine
Add the melted chocolate (still liquid but no longer hot) and blend briefly again. Taste and adjust the sweetness if needed. - Chill
Spoon into a bowl, cover and refrigerate for at least one hour — or overnight for a firmer texture. - Serve
If you want to be very fancy, shape the mousse into quenelles (oval portions) using two spoons.
I just used an ice-cream scoop, which works perfectly too.
Tip: Dip the spoons briefly in hot water so the mousse releases cleanly.
Sprinkle with your chosen decoration and serve chilled.
If you’d like to try more avocado recipes? I made this avocado chocolate cake.olate-cake/