Chocolate Mousse

Print Recipe
Course Sweets
Cuisine Modern
Servings 6


  • 150 g dairy-free dark chocolate plus extra for serving
  • 2 Large avocados ripe
  • 2 Tablespoons cocoa powder
  • 2 teaspoons vanilla bean paste
  • 3 Tablespoons maple syrup
  • 160 g coconut cream, tinned


  • Chop or break chocolate into chunks
  • Using a double saucepan or heatproof bowl over simmering water, melt the chocolate, then set aside to cool slightly
  • Add flesh of the avocados, cocoa powder, vanilla bean paste, maple syrup and coconut cream to a food processor and pulse to combine
  • Add the cooled chocolate, then pulse a until creamy and smooth
  • Divide the mixture between six small bowls, place in the fridge to chill for at least 30 minutes
  • Serve with extra chocolate and fresh fruit


Adapted with thanks from