Last week Swanson Vitamins introduced me to their website via a coupon and mentioned I might like their selection of baking ingredients. I wasn’t sure what to think since Swanson is known for health products, but when I clicked over I found a variety of nut butters, flours, oils, extracts as well as a collection of recipes. This dairy free chocolate mousse recipe is one of them.
The featured product in this recipe is Swanson Organic cocoa powder, a natural, non-alkalized unsweetened cocoa powder for drinking, baking or in this case, blending. To make the dairy free chocolate mousse, you blend the cocoa powder with avocado, maple syrup, vanilla, coconut oil and coconut milk.
Other than having to clean the food processor, the recipe was quick and simple and gave me the opportunity to try something new — whipping the solidified coconut cream from a can of chilled coconut milk. I’d never done this before, thought it’s a common technique these days with vegans. Having tried it, I’m not so sure I like the flavor of whipped coconut milk, but once it was mixed in with the chocolate it wasn’t as pronounced. The flavor of the mousse is mostly chocolate, though the flavors of coconut and maple (and avocado, in my opinion) come through. It’s also very stiff once chilled, so next time I might spoon it into a pie shell and make a dairy-free chocolate pie.
Thanks to Swanson for the original Dairy Free Chocolate Mousse recipe. Here’s how I made it along with a few tips.
- 1 ripe avocado (120 grams, not counting seed or skin)
- 1/4 cup cocoa powder (21 grams)
- 1/4 cup maple syrup (60 grams)
- 1 tablespoon good quality coconut oil (14 grams)
- 1 teaspoon vanilla
- 1 can chilled coconut milk or coconut cream (see note)
- Scoop the inside out of the avocado and put it in a food process or blender.
- Add the cocoa powder, maple syrup, coconut oil and vanilla extract and process, stopping every so often to scrape sides, until smooth.
- Open the coconut milk and scoop out the part that has solidified. I used Trader Joe's and had 10 ounces/280 grams of solids and 4 ounces of liquid.
- Using an electric mixer, beat the solid part until creamy.
- Spoon about 6 ounces (3/4 cup) of the whipped coconut cream into the processor and process until smooth.
- Divide the mixture between 3 or 4 small cups. It's very rich, so small servings go a long way.