15 mins plus chilling
Super easy
makes 6
About the recipe
Rustle up this smooth, creamy and super-chocolaty mousse in minutes, then whack it in the fridge ready to serve as a dinner party dessert.
Ingredients
150g dairy-free dark chocolate, plus extra for serving
2 large ripe avocados
2 tablespoons cocoa powder
2 teaspoons vanilla bean paste
3 tablespoons maple syrup
1 x 160g tin of coconut cream
Method
- Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.
- Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.
- Halve and destone the avocados, then scoop the flesh into a food processor, discarding the skins.
- Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.
- Pour in the cooled chocolate, then pulse a final time until creamy and smooth.
- Divide the mixture between six small bowls, then pop in the fridge to chill for at least 30 minutes.
- Serve with an extra grating of chocolate and a fresh fruit salad.
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