Dairy Free Chocolate Mousse
An easy chocolate mousse recipe made with whipped coconut milk.
Servings 3
Ingredients
- 1 large ripe avocado 120 grams, not counting seed or skin
- ¼ cup unsweetened cocoa powder 21 grams
- ¼ cup maple syrup 60 grams
- 1 tablespoon good quality coconut oil 14 grams
- 1 teaspoon vanilla
- 1 can can chilled coconut milk or coconut cream see note
Instructions
- 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 (¾ 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.
Notes
I used Trader Joe's brand coconut milk which they label as "coconut cream" even though it looks a lot like coconut milk. It might be a bit richer. Even before it was chilled, the Trader Joe's coconut cream had 10 ounces of solids and 4 ounces of liquid. I chilled it anyway so that it would whip quicker. It whipped in about 2 seconds. I spooned about 6 ounces of whipped coconut cream into the mousse and had leftover whipped coconut cream. I added a dash of vanilla and powdered sugar to that and put it on top of the mousse.