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
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
- 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.
- 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.
- 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.
- 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.