Vegan Chocolate Mousse
Valentine's Day rolled around and all of the sudden our Saturday night dinner plans in lieu of a Friday night fiesta seemed ill-advised. There's nothing like celebrating the big day a day late. Lesson learned.
So with not much time to plan a nice dinner a la familia. I opted for a rotisserie chicken, roasted potatoes, salad, green beans and carrots for the kids, which my valentine and I inevitably finish for the table.
Valentine's Day dessert was the only thing missing. With a bit of searching on the interwebs, I whipped up this vegan dark chocolate mousse that's a riff on a few standards with my secret ingredient, nutmeg.
As the name conveys, this is a dark chocolate lovers dream dessert - easy, tasty, and cheap to serve! If you're serving a variety of palates that may prefer a more mild chocolate flavor, please substitute regular cocoa powder for dark chocolate powder in this recipe. Either way, your valentine(s) will thank you!
- 1 1/2 large avocados (or 2 small)
- 1/2 dark cocoa powder (100% cacao)
- 1/2 cup full fat coconut milk
- 1/4+ organic maple syrup or other liquid sweetener, eg: agave or stevia
- 1 Tbs vanilla extract
- 1/2 tsp nutmeg
- To garnish try raspberries, blueberries, sliced almonds, crushed pistachios or other pairing.
- Start by scooping avocado into full sized food processor. Process until pureed.
- Add chocolate powder and coconut milk and mix to combine
- Add syrup, vanilla extract and nutmeg
- Taste for preferred sweetness and add more maple syrup if desired.
- Spoon in to ramekins or shallow glasses (champagne, red wine) and place in the refrigerator for 2 hours or more.
- Garnish and enjoy!