5 ingredient vegan chocolate mousse
Avocados are nature’s premier trolls. One day they’re potential projectile weapons, the next brown as dirt and mushy as mud. Rude.
What’s not rude? Keeping Valentine’s Day simple with a 5 ingredient dessert suitable for all eating preferences. Loaded with chocolate, lacking dairy, healthier yet fudgy and thick and soothing for sweet cravings.
Not gonna lie, I tested two renditions of this recipe using aquafaba (the liquid in a can of chickpeas) prior to scaring up this version. Both of those flopped horribly, and I wound up with an asston of chickpeas in my fridge to use up.
I did eventually, but man, made me wonder how people work with such a finicky meringue. Maybe I’ll grow courageous and try again sometime, but this round proved a big resounding nopey nope nope.
And so? I turned to our friend Avocado. Buttery soft, green, neutral like Switzerland. I’ve made helter skelter avocado mousse-like things before in casual life but never developed an intentional riff to share. This here is my intentional riff. My Valentine’s gift to you.
Do not fear using a vegetable-fruit in a chocolatey dessert. As the black beans in my Healthier Fudgy Peanut Butter Cup Brownies, the avocado is undetectable, smothered by a rich deep cocoa essence and sweetened naturally with maple syrup. A bit of time to chill the mousse is necessary, but the hands-on prep is minimal and cleanup easy as pie. Or mousse. Yeah, the latter.
There’s That Mousse Again
I provide an option for a delectable peanut butter whip in the recipe, though this is optional and really an added luxury. If you do opt for that road (highly recommend), pop a can of full-fat coconut milk in the fridge the night before you plan to make the mousse.
When you’re ready to get moussey, pull out your trusty food processor. Peel and de-core – not a word, but it is now – three big avocados. If you only have smaller ones, use four or five depending on how teeny they are.
Throw the avocados in the bowl of the processor along with cocoa powder, nondairy milk (or dairy, if the vegan aspect of this recipe isn’t crucial for you), maple syrup, and vanilla extract. Whip until the mousse is very glossy and smooth. No avocado chunks should be swirling about your beautiful creation.
Divide the mousse into two larger glasses or four smaller ones. Depends on how many folks you plan to feed. Cover each and chill an hour in the fridge.
Young Whip-persnapper
Remember that can of coconut milk you set in the fridge last night? Yeah, I forgot too. Go ahead and take it out now.
Spoon the thick cream from the top into a large mixing bowl. You can keep the remaining water for smoothies, or other shit for which hipsters use coconut water.
Beat the coconut cream along with peanut butter, maple syrup, and vanilla extract. Coconut cream is very easy to overbeat, so to prevent separation, stop your mixer right when peaks begin to form. Again, if dairy isn’t an issue for you, you can sub out the coconut cream for regular heavy cream.
Swirl a bit of the peanut butter whip onto each serving of mousse. Grab a spoon, dig in, and enjoy!
If you’re in a phase where you crave something special but don’t exactly crave the often-accompanying fuss, this mousse and yesterday’s 35 Minute Creamy White Fish and Mushroom Marsala make for the perfect Valentine’s menu. Throw in a glass of bubbly and I’d say you’re set for a lovely evening.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
5 ingredient vegan chocolate mousse
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.
