Vegan & GF Chocolate Mousse
This plant-based, GF mousse is rich and velvety. You can't really taste the avocado. The chocolate is very powerful. You can add to it orange zest or a few drops of Grand-Marnier or mint oil, 1/4 teaspoon ground espresso beans, crushed almonds or hazelnuts.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Dessert, Snack
Cuisine: Gluten-Free, Healthy, Plant-based, Vegan
Servings: 4
Author: Shelly
- 2 ripe Hass avocados
- ½ cup cacao powder
- ½ cup maple syrup
- ½ teaspoon vanilla extract
- 2 tablespoon unsweetened almond milk
- a pinch of salt
- 10 toasted hazelnuts, chopped finely
- 1 banana - optional
- 1 tablespoon peanut butter - optional
Halve the avocados and scoop the flesh into a food processor. Add the cacao powder, maple syrup, vanilla extract, almond milk and salt and process for 30 seconds or until smooth.
Taste and adjust the flavor, add extra sweetness or salt if necessary.
Spoon the chocolate mousse into espresso cups or ramekins and refrigerate for 1-2 hours or you can eat immediately. Sprinkle crushed hazelnut and serve.
To make a banana peanut butter chocolate mousse:
Make the mousse but don't transfer it to cups yet. Store in the fridge. Preheat the oven to 400ºF/200ºC. Slice the banana and place it on a baking sheet lined with baking paper. Put the baking sheet in the oven for 10 - 15 minutes - the bananas should be golden brown. Let the bananas cool completely before you move to the next step.
Add 6 slices of roasted bananas and 1 tablespoon peanut butter into the mousse and process for 30 seconds. The mousse would be a bit chunky. Store it in the fridge for 1-2 hours (or eat immediately). Serve in espresso cups, garnish with roasted bananas and toasted nuts.