Back in February, I made a fully gluten free yoga brunch here in Helsinki. As usual, the brunch was vegetarian, and there were also many vegan options. This chocolate mousse was one of the sweets in that brunch, and it was a hit. Especially my friend Essi, who did the yoga part of the brunch loved it very much!
I actually wasn’t really planning to put this recipe on the blog. This was because the recipe is Jamie Oliver’s and even though I do a lot of adaptations, in this one I didn’t really make my own touch much, other than changing the measurements slightly to find a better balance.
The original measurements in the recipe resulted in a bit too bitter mousse. I did not intend to make it too sweet but I knew that slightly sweeter than the original would fit so much better to my brunch… and in general, it is more fulfilling. Yet, it is still not too sweet and there is room for more syrup if you are rather high on the sweet tooth side.
As you can see, this is not a very hard recipe, and you need just a few tools: a pot and glass-proof bowl for bain-marie and a food processor for the rest. If you don’t have a food processor, you can use blender. And if you have none, you can work it all by hand – which is possible but it will just take longer to make. Enjoy your recipe!
Difficulty: ★☆☆ (Easy)
(serves 4-5, about 1-1.5 dl each serving)
150 gr. vegan dark chocolate, coarsely chopped
2 large, ripe avocados
2 tbsp cacao powder
5 tbsp maple syrup
1 can (200 ml.) coconut cream (I used Kara Kookoskerma)
To serve (optional):
coarsely chopped vegan chocolate
berries or other fruits you like
1. Put some water in a medium pot and bring it to a boil. In a heat-proof bowl, put coarsely chopped chocolate. Put the bowl on top of pot with boiling water (while keeping the heat on) and melt the chocolate. This is called “bain-marie”. When chocolate melts, take away from the heat and let cool while preparing the rest.
2. In a food processor, put peeled and stoned avocados and process to a smooth puree.
3. Add melted chocolate, cacao powder, maple syrup and coconut cream and process until you get a smooth creamy mousse.
4. Divide the mousse between cups and let it rest in the fridge for at least half an hour, up to 4 hours. Serve with chopped vegan chocolate and/or fruits. Enjoy!