My Vegan Chocolate Avocado Mousse is my third installment from the business dinner I had the good fortune to create. As mentioned, these were clients but the connection goes way deeper than calling them clients. The group eats healthy so I wanted to keep the meal healthy but I did not want to give up on what I served. I began with a Rick Bayless recipe for GREEN CHILI CEVICHE. I have also posted my CHEESY POBLANO POLENTA BAKE. The dinner was clearly Mexican themed. My dessert is quasi Mexican by using avocados. My use of the avocados was intended to make this dessert a little healthier.
I love how the avocado makes the mousse so creamy. Avocados are naturally creamy when they are soft and mashed up. The creaminess really plays well with creating mousse. The dessert is kept vegan by using Vanilla flavored almond milk. The vanilla of the almond milk also added a really neat accent to the chocolate mousse. As a total aside, my typical breakfast drink is a smoothie with avocado, frozen banana and vanilla almond milk. It is like drinking a milkshake and it is good for me!
There is a lot of sweetness in this dessert. I used two kinds of vegan chocolate with one being a higher % content of cacao. The mousse also has cocoa powder for extra CHOCOLATENESS. The sweetness does not end with all the different chocolate. It also has agave and more vanilla flavor from vanilla extract. For those of you that think vegan is only for vegetarians and hippies, try this dessert and it will be sure to change your mind.
The cast of characters.
Ingredients in food processor, and then, blended.
The Vegan Chocolate Avocado Mousse plated.
Vegan chocolate Avocado Mousse
- 4 Whole Ripe Avocados
- 1/2 Cup Cocoa Powder
- 1/2 Cup Vegan Chocolate Chips
- 1/2 Cup Vegan 65% Cacao Chips
- 1 Tsp Agave Nectar
- 1 Tsp Vanilla Extract
- 1 Tsp Salt
- 1/2 Cup Vanilla Unsweetened Almond Milk
In the bowl of a blender or food processor, place all ingredients in the basin. Blend until mixture is uniform and smooth. Chill for about 2 hours in the fridge