Super Simple Chocolate Mousse (vegan)
This is the easiest possible chocolate mousse recipe, if you have a NutriBullet, a small food processor, or a blender. This recipe makes 6 to 12 small servings, depending how passionate you are around chocolate. (I use 3 oz paper cups, and usually that’s plenty per person.) Make sure to use a high-quality chocolate, because that’s what you will taste.
1 large ripe avocado
4 oz dark chocolate – I use 72% Belgian block
6 fl oz coconut or almond milk (or a mixture of the two)
Good pinch salt
Optional: ½ tsp cardamom, ½ tsp cinnamon, 1 fl oz coffee liqueur
Make sure you have a small rubber spatula to hand.
- Break the chocolate into chunks and place in the bowl of the Nutribullet. Heat in the microwave until completely liquid. The best way is to heat for 30 seconds, then let rest for one minute; repeat three or four times, until you can see the chocolate is completely melted.
- While it’s melting, remove the pit from the avocado and scoop out the ripe flesh. Cut into rough chunks.
- Add all other ingredients to the bowl, add to the food processor or NutriBullet, and process for one minute. Scrape down the sides of the bowl, add more liquid if needed, and process again. Repeat until the mixture is perfectly smooth and floppy enough to come out of the bowl and blades easily.
- Spoon into ramekins or little paper cups. Chill for one hour. Serve with whipped cream, if you like; personally, I just eat it straight, with a demitasse spoon.
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