5 ingredient vegan chocolate mousse
Silky, ultra chocolatey treat that's simple to make and vanishes like a magic trick right before your beady little eyes. Whip is optional, but who doesn't love a little pb with their chocolate?
Ingredients
- 3 large ripe avocados, peeled and pit removed
- 1 cup cocoa powder
- 1/4 cup milk of choice (I used oat)
- 1/2 cup maple syrup, or to taste
- 1 tbsp vanilla extract
peanut butter coconut whipped cream
- 1/3 cup coconut cream
- 1 tbsp peanut butter
- 1-2 tbsp maple syrup, or to taste
- 1 tsp vanilla extract
Instructions
- If you plan to make the coconut whip, the night prior to whipping up the mousse, set a can of coconut milk in the fridge to chill. This will cause the thick cream to separate from the water.
- In the bowl of a food processor, combine the avocados, cocoa powder, milk, maple syrup, and vanilla. Blend until very smooth and creamy. Taste for additional sweetener as needed. If the mousse is too thick for your liking, add milk 1 tablespoon at a time to reach desired texture.
- Divide mousse into 4 ramekins or glasses. Cover and chill an hour.
- To make the peanut butter whip: scoop the coconut cream from the chilled can of milk into a large mixing bowl. Reserve the water for smoothies or whatever people use coconut water for. Add the peanut butter, maple syrup, and vanilla to the bowl and beat until fluffy and smooth.
- Spoon a dollop of peanut butter whip onto each serving of mousse. Serve cold.
Notes
*Serving size: This recipe makes 2 large servings or 4 smaller servings.
*Coconut free: If you don't mind dairy, use heavy cream for the peanut butter whipped cream.
*Avocados: The avocados should be very green and soft for the best texture.
*To store: The mousse keeps well, covered, in the fridge for up to 3 days. After this, the avocados might start to turn bitter.