Description
This velvety vegan chocolate mousse recipe has all the gorgeous flavor you’re looking for and an ingredient list you’re going to love! (Paleo, dairy-free)
Ingredients
Scale
- 2 medium ripe avocados (pits removed)
- 6-7 Tablespoons unsweetened cocoa powder
- 6-8 Tablespoons pure maple syrup
- 6-8 Tablespoons unsweetened almond milk (or your favorite)
- 1 1/2-2 teaspoons. vanilla extract
- 1/8-1/4 teaspoon salt
Instructions
- Scoop the avocado flesh into a food processor or blender, discarding the skin and pits.
- Add 6 Tbsp. cocoa powder, 6 Tbsp. syrup, 6 Tbsp. milk, 1 1/2 tsp. vanilla, and 1/8 tsp. salt to the food processor.
- Puree until the mixture is smooth and velvety, adding additional syrup or milk needed. Taste and add additional syrup, vanilla, or salt as desired.
- Transfer mousse to an airtight container and cover.
- Chill at least 1 hour in the refrigerator before serving, tasting once more once the flavors have had time to develop.
- Add additional syrup, vanilla, or salt to adjust flavor, or more milk as needed to loosen the texture.
Notes
*The ingredients are given in a range since avocados can vary so much in size. You’ll need to play with this a bit to get the flavor right where you want it, depending on the size and ripeness of your avocados. My sweet spot is typically 6 Tbsp. cocoa powder, 7 Tbsp. syrup, 7 Tbsp. milk, 2 tsp. vanilla, and 1/4 tsp. salt
- Prep Time: 5 minutes + 1 hour chill time
- Cook Time: 0 minutes
- Category: Dessert
- Method: Food Processor
- Cuisine: American
Nutrition
- Serving Size: About 1/2 cup mousse
- Calories: 220
- Sugar: 18.7 g
- Sodium: 324.7 mg
- Fat: 11.9 g
- Saturated Fat: 2.1 g
- Carbohydrates: 31.1 g
- Fiber: 7 g
- Protein: 3 g
- Cholesterol: 0 mg