One of the most popular desserts here in the Canaries and indeed throughout Spain must be a simple chocolate mousse. It was my favourite dessert and one that mum used to make when I was a child but of course it contained egg. Then last summer I was sorting out some ripe fruit and vegetables to use.
A vegan chocolate mousse was the last thing I was thinking of, in fact initially I was freezing some ripe bananas to make ice cream. However, I also had some ripe avocado so what to do. Well I ended up playing around and came up with a super simple and super tasty recipe to make an easy vegan chocolate mousse.
Easy Vegan Chocolate Mousse
A super easy vegan chocolate mousse with avocados
- 2 medium/large ripe avocados
- 1/2 cup raw cocoa powder or 125g melted dark chocolate (at least 70% cocoa)
- 1/2 cup (approx. 175ml) of vegetable milk (I use coconut or almond)
- 2 tablespoons of agave syrup (optional)
- 1 tsp natural vanilla extract
- Optional extras, nuts, frozen mixed berries, cocoa nibs
- Step 1 Open the avocados scoop out the flesh and blend on a low setting for about 20-30 seconds or until creamy.
- Step 2 Add the cocoa powder or melted chocolate to the milk and mix well.
- Step 3 Add this mixture to the avocados along with the vanilla extract and the desired amount of agave syrup and blend slowly until a smooth cream is obtained.
- Step 4 Transfer the mousse to individual bowls and store in the fridge for at least 20 mins or until ready to eat.
Tips And Options For Your Easy Vegan Chocolate Mousse
The ingredients and method above will give you a delicious super easy vegan chocolate mousse without the need for any cooking and of course animal products. There are however a few additions you may want to consider. I have added frozen berries to the mix to give the mousse a fruity twang. Alternatively, you can do the same with ground nuts, I have added both hazelnuts and almonds.
The nuts have first been ground in blender and both nuts or berries should be added with the avocados to the milk mix for blending. To top the mousse you can use a vegan cream, sprinkled nuts or maybe cocoa nibs depending on your taste. One important thing to remember is to keep refrigerated and eat the same day, ideally within a few hours,as avocados oxidise quickly and their taste will start to change and become bitter.
Vegan Banana Ice Cream – Another Easy Vegan Option
I said in the introduction that my easy vegan chocolate mousse was really a mistake and I was freezing some bananas to make some ice cream. So, what was this ice cream recipe? Well of course it’s not really ice cream it is just frozen bananas! If I have bananas that are becoming over ripe, I peel them and put them in the freezer.
Then if I fancy an “ice cream” I just get them out and put them in the blender on a really low speed until they have a really thick creamy texture and I serve them as an ice cream. Much like the vegan chocolate mousse you can of course add extra fruit or nuts to taste depending on what you have available. They are great to have in the freezer and a super simple way to make a vegan ice cream.
The only thing is that ideally, they need to be eaten pretty much straight away. So, don’t throw away your bananas, peel them and put them in the freezer. Make sure not to do what a friend of mine did and put them in the freezer with the skin on!!
Do let us know if you make our vegan chocolate mousse, or have your own recipe. We would love to hear from you in the comments below.