← Nouns Cooking · Plant-Based

Ingredients

• 100 g dairy-free dark chocolate (70%), chopped
• 2 large ripe avocados
• 2 tbsp Cocoa powder
• 3 tbsp Maple syrup
• 1 tsp Vanilla extract
• 100 ml coconut cream or full-fat coconut milk
• 1 pinch Salt
• 1 handful raspberries or orange segments, to serve (optional)

Method

1. Melt the chocolate in a heatproof bowl over a pan of barely simmering water, or in short bursts in the microwave, stirring until smooth. Let it cool for a few minutes.
2. Scoop the avocado flesh into a food processor or blender. Add the cocoa, maple syrup, vanilla, coconut cream and salt and blend until completely smooth, scraping down the sides.
3. Pour in the melted chocolate and blend again until thick and glossy. Taste and add more maple syrup if you like it sweeter.
4. Spoon into small glasses and chill for 30 min to set. Serve topped with berries.

Tips

• The avocados must be properly ripe and soft, or the mousse will taste grassy and lumpy.
• Best eaten the same day, as avocado slowly darkens.

Sources

Written in our own words after cross-checking these recipes:

Jamie Oliver BBC Good Food