by Anneke Comello
“Chocovado”: a vegan chocolate mousse with avocado
The December holidays have been over long enough ago for me to dare to post an amazing dessert recipe to seduce all of you back to sweetness and sinnery. This dessert is so simple, yet soooooo tasty! And very healthy, too, because it’s an avocado-based vegan chocolate mousse!
Normally I don’t care much for desserts—let alone chocolate-based desserts—because I usually enjoy my main course so much that leaving space for dessert is futile, especially rich chocolate-y desserts that are often quite filling and are a waste for me. However, I recently heard that vegan chocolate mousses are often easier to digest. That got me interested! I was also curious whether it would be tasty enough to make me scoop up a little less and leave room for a yummy dessert.
And now, I’m a fan! This mousse tastes sooooo creamy. Even without any milk, cream, or eggs!
So if you’re expecting guests or just want to spoil yourself with a luxurious dessert, this is it!
I am still thinking about a name though. Chocovado sounded quite apt to me. But if anyone has a even more creative idea, please let me know! 🙂
Ingredients:
- 1 large ripe avocado
- 75 grams dark chocolate (vegan)
- 1 heaping spoon of cocoa powder (leave this out if you use really dark chocolate with more than 75% or 80% cocoa)
- 1 tsp vanilla essence
- 3 tbsp maple syrup
- 80 grams coconut cream (this is a creamier version of regular coconut milk. See if you can get it somewhere, or scoop up the top of a can coconut milk that’s been left to stand for a while)
- a pinch of salt
Peel the avocado and put it in the bowl of a food processor or a large measuring can (if you use a hand-held blender.) Melt the chocolate in a bowl in a pan boiling water (au-bain-marie) and let it cool down a few minutes. Then, add all the other ingredients to the bowl and mix for a few seconds. After that, sweep the sides of the bowl carefully and mix everything again for a few seconds. Lastly, add the melted chocolate and mix everything until it is really smooth.
Spread the chocolate over 4 small dessert bowls and put in the fridge for at least an hour. You can decorate with fresh fruit (e.g., one raspberry in the middle as shown in the photo) or chocolate shavings. Enjoy! And do not forget to lick the bowl and the spoon 😉
NB: these amounts make 4 tiny dessert bowls, so keep that in mind. In my opinion these portions are just right, but if you’re in the mood for a larger dessert, you can easily double the amounts!
This recipe was originally posted on Wake Up Netherlands website
