Why It Works
- Ripe avocados are the important thing to a vegan chocolate mousse with a velvety texture.
- Incorporating liquids like oat milk and agave syrup makes the mousse simpler to mix and in addition helps sweeten the dessert.
In faculty, I used to be a well being nut—the type of crunchy granola gal who began every day with a green smoothie and took the time to soak psyllium husk powder for dense seed and nut loaves. I doused my meals in nutritional yeast and abstained from refined sugar, selecting as an alternative to whip up nut-and-date balls or chocolate mousse with avocados. My associates, affected person as all the time, endured quite a few dinner events that includes grain bowls and “cheesecakes” constructed from cashews. Ultimately, somebody shook me from my stupor, I noticed the sunshine, and I’ve since returned to consuming a extra balanced weight-reduction plan full of fried meals and chocolate chip cookies.
However oh that avocado chocolate mousse! I could not use Bragg’s as mouthwash anymore, however that’s one recipe that continues to be firmly in my dessert repertoire, and is my go-to every time I’m cooking for vegan associates or after I simply wish to eat chocolate mousse very first thing within the morning—as a result of it’s that simple.
In contrast to a standard French chocolate mousse, by which it’s important to soften chocolate, make a meringue, then fastidiously fold collectively the components to keep away from deflating the combination, this avocado model cuts the work right down to blend-and-eat simplicity and the cooking time from almost 5 hours to barely 5 minutes. The avocados work so properly as a result of they handle to face in for each the meringue, which makes the dessert simply mild sufficient, and the combination of yolks, melted chocolate, and cream, which lends conventional mousse its wealthy taste and texture.
Being the miracle fruit they’re, avocados present richness, physique, and silkiness—whereas additionally being whippable to a mousse-like consistency. And since they create a lot texture to the mousse, there’s no want for melting chocolate and its ample cocoa butter content material. dose of cocoa powder is all that is wanted for that deep chocolate taste.
Incorporating liquids like oat milk and agave syrup makes the dessert simpler to mix and in addition helps sweeten it, which the cocoa powder’s bitter notes (and, it is price noting, in case you’re not vegan, you can simply use entire milk). A bit of salt and vanilla convey all of it collectively, leading to a well-seasoned bittersweet chocolate mousse.
Should you didn’t inform folks what the key ingredient was, they doubtless wouldn’t have the ability to determine it out. My favourite celebration trick? Serving this mousse to everybody and revealing the shock ingredient solely after everybody’s fortunately eaten their dessert. It is an ideal recreation to play proper earlier than I cross across the compulsory after-dinner kale chips.