Ingredients
- 2 large ripe avocados, peeled and pitted
- 50g cocoa powder
- 160g maple syrup or agave nectar
- 80ml plant-based milk
- 2 tsp vanilla extract
- Pinch of sea salt
- 50g vegan or dark chocolate, melted (optional for a deeper chocolate flavour)
Method
Step 1
Scoop the flesh of the avocados into a food processor or high-speed blender. Ensure your avocados are perfectly ripe (soft to the touch) to achieve the smoothest texture.Step 2
Add the cocoa powder, maple syrup, plant-based milk, vanilla extract, optional melted chocolate and salt to the processor.Step 3
Process the mixture on high for 1–2 minutes. Stop halfway through to scrape down the sides with a spatula. Continue blending until the mixture is completely smooth and no green flecks remain.Step 4
If the mousse feels too thick, add an extra tablespoon of plant-based milk and pulse again.Step 5
Transfer the mousse into individual serving bowls or ramekins. While you can eat it immediately, chilling it in the fridge for at least 30 minutes allows the flavours to deepen and the texture to firm up.Step 6
Optionally, just before serving you can top with fresh berries, a dollop of coconut cream or shaved dark chocolate.