Chocolate Mousse

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1 large avocados
1/4 cup cocoa or cocao powder
2 teaspoons vanilla extract
3 tablespoons organic maple syrup2/3 cup coconut cream
200g dark chocolate 70% or above, melted – (or if you need, dairy free chocolate)


Place all the ingredients, EXCEPT for the dark chocolate in a food processor and blend until smooth. You may need to stop and give the sides a scarp.
Melt your dark chocolate, once cool add to the rest of the ingredients and process for 10-15 seconds or until creamy and smooth. I placed mine in a container and kept it in fridge, dishing it up when I wanted it. If want to divide it into some glasses or ramekins to set in the fridge, that works just as well. Serve with berries, by itself or if you are a real chocoholic, spread it on your toast…(gluten free of course hehe)