Vegan Chocolate Mousse

Winter is in full swing at the moment which means the desire to hibernate is at an all time high.  To be honest, who doesn’t love binging Netflix with a hot chocolate in hand and listening to the sounds of rain outside.

This weekend I was house-sitting for a friend while they’re off holidaying in Japan in sweltering 36-degree heat, I’m only a little bit jealous! Especially after an afternoon mission out to Bethells Beach where I was fooled into thinking we were in almost in Summer until the west coast winds and freezing temps brought me back to reality. Luckily I do have 10 days in Bali coming up in September to keep my travel jealousy at ease.

Instead, I made the most of having an apartment to myself and has some friends round for wines, some dinner and a few rounds of cards against humanity (because what dinner party is complete without…).

Alongside making guac, salsa and some vegan cauliflower bites I satisfied the sweet tooth cravings with a vegan dairy-free chocolate mousse. It went down an absolute treat and rounded off a wonderful evening catching up with friends and staying warm and dry.

If you’re in need of indulgence this Winter give this healthier alternative to chocolate mousse a go. It’s even got a secret superfood ingredient which trust me you won’t even know it’s in there, you’ll just reap the benefits.

Tag me on @simply_theora on Instagram if you give this one a go, would love to see your creations! xx

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Serves 6-8
150 – 200g 78% dark ghana chocolate*
1 400ml can of coconut cream
**
1 large ripe avocado
2T cacao powder
2t vanilla essence
2T rice malt syrup or maple syrup
1/4 cup coconut milk or yoghurt (optional) *
extra chocolate and fresh berries to serve

  1. Place the chocolate in a heatproof bowl over a pot of simmering water. Allow it to melt, stirring as necessary. Set aside to cool slightly.
  2. Halve and de-stone the avocado and scoop the flesh into a food processor. Add the cacao powder, vanilla essence, sweeter blend until smooth. Scrape down the sides with a spatula if needed and repeat.
  3. Add the cooled chocolate and blend until creamy and smooth. Add additional coconut milk/ yoghurt to thin the mixture if needed or to taste. Divide the mixture between 6-8 ramekins and pop in the fridge to chill for at least 30 minutes.
  4. Garnish with a grating of any leftover chocolate and fresh berries

*The more you add the denser the mousse will be!
**Use the solid coconut cream from the can. Be sure to get one with thicker cream.

*** Add coconut milk/yoghurt to thin the mousse depending on how much chocolate is added and how dense you want the mousse.

 

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