I love a chocolate dessert, and chocolate mousse is something that somehow manages to be both light and rich at the same time. Topped with a little whipped cream, chocolate mousse is the perfect dessert. But it also usually requires a bit of time and finesse with ingredients like heavy cream and eggs. Everything needs to be cooked to the perfect temperature to make sure you have the right texture, and the cooking process requires a bit of babysitting. This vegan chocolate mousse uses just five ingredients, no cooking, and is ready in about ten minutes. If you’re keeping the whole dessert vegan, some coconut whipped cream is a delicious topping!
Here’s what you need to make this vegan chocolate mousse:
- Ripe avocados
- Vanilla extract
- Pure maple syrup (or honey if not vegan)
- Almond milk
- Cocoa powder
Making this easy chocolate mousse recipe couldn’t be easier. No cooking, no tempering eggs carefully on the stove with a thermometer. Just throw everything into the food processor and blend away! I like to add everything but the almond milk first, then gradually drizzle in the almond milk until it reaches the perfect texture. For Christmas, I plan to substitute the vanilla extract for peppermint extract as a holiday twist! Topping the whipped cream with crushed candy canes is holiday perfection. I hope you make this recipe, mousse isn’t something to be intimidated by when it’s this easy! If you want to make it in advance you can spoon the chocolate mousse into individual cups, cover, and refrigerate before you add your favorite whipped cream to the top.
- 2 ripe avocadoes
- 1 tsp. vanilla extract
- ¼ cup cocoa powder
- ⅓ cup pure maple syrup (can sub honey if not vegan)
- 4 tbsp. almond milk
- Coconut whipped cream for topping, optional
- Remove the flesh from the avocados and place in a food processor with vanilla extract, cocoa powder, and maple syrup. Blend until very smooth, scraping down the sides of the food processor with a spatula as needed.
- While the food processor is running, drizzle in the almond milk and continue blending until smooth.
- Split between 3-4 serving dishes and top with whipped cream.
- Enjoy!
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I haven’t been able to eat chocolate since becoming pregnant with my 4th (and I loooove dark chocolate!) But I decided to try this tonight and oh my goodness – at 16 weeks I can enjoy the taste of chocolate again!! Plus, I don’t feel bad indulging in it 🙂 So so delicious! Thank you for this recipe!
This makes me so happy! Congratulations on your pregnancy with baby #4! I’m so glad you found something that allows you to enjoy chocolate (which is an essential part of pregnancy if you ask me!).
MQ