Vegan Chocolate Mousse

Vegan Chocolate Mousse: Let all resistance crumble. Image: Supplied.

Vegan chocolate mousse: Sweet plant-based decadence

No matter the season, chocolate always wins which is why you want to make this vegan chocolate mousse for your family and friends.

Vegan Chocolate Mousse

Vegan Chocolate Mousse: Let all resistance crumble. Image: Supplied.

When we imagine out favourite desserts, they very often contain some form of chocolate. It can be chocolate cake, muffins, frosting but there’s one that often stands out, it’s chocolate mousse. However, chocolate mousse seems daunting when you cant to keep it airy but it also contains lots of dairy. So, what you need this summer is a vegan chocolate mousse recipe that will keep you eating delicious desserts while still staying plant-based. This recipe is not only light and creamy, but super healthy too.

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Vegan chocolate mousse info

The delicious creamy texture of this vegan chocolate mousse is thanks to the avocados. These green wonders of nature are loaded with vitamins A, D, E and K. They contain powerful antioxidants which are fat-soluble. This means that your body will not absorb them efficiently unless they are combined with a form of fat. Avocados provide all the fat your body needs to absorb the antioxidants. Furthermore, the majority of fat contained in avocados is oleic acids. They are associated with reduced inflammation and have beneficial effects on genes linked to cancer. 

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No matter the season, chocolate always wins which is why you want to make this vegan chocolate mousse for your family and friends.

Last updated on 22 December 2023

Vegan chocolate mousse recipe

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Recipe by Ursula Lake Course: DessertCuisine: VeganDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Soaking time

30

minutes
Total time

40

minutes

Ingredients

  • 220 g 220 ripe avocados (about 2 medium-sized)

  • 6 6 medjool dates soaked in boiled water for 20-30 minutes

  • 75 g 75 raw cacao powder

  • 45 ml 45 organic maple syrup

  • 30 ml 30 filtered water

  • 200 ml 200 coconut milk

  • 1 tsp 1 vanilla essence

  • a pinch of sea salt

Method

  • Drain your soaked dates and then place them and all the other ingredients in a high-speed blender or food processor.
  • Blitz the ingredients until you get a smooth consistency like a mousse. You will probably have to stop occasionally and use a spatula to gather the ingredients and blend again.
  • Check the flavour and consistency, possibly adding more cacao or maple syrup to suit your palate.
  • Transfer to your serving receptacles (small, pretty glasses or espresso cups work really well) and chill until you are ready to eat.
  • For the chocolate discs
  • These are made from 50g of melted 80% dark chocolate poured into rough circles on baking paper and topped with a pinch of course sea salt and a scattering of finely chopped almonds. Leave the discs in the fridge to set until you are ready to serve.

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