This Chocolate Mousse deserves its own post. It is that good. It is easy to make and oh so delicious. I initially brought this delightful chocolate mousse to you in the post – Raspberry and Chocolate Mousse Parfait. I decided it was worthy of its own spot in Cathryn’s Kitchen.
- 3 small avocados, pitted, chopped
- 1/2 c vegan chocolate chips, melted
- 1 tbsp cocoa powder
- 3 tbsp maple syrup
- 3 tbsp almond milk, unsweetened, vanilla
- 1 tbsp pure vanilla extract
- 1 can coconut milk, chilled, whipped
Note: Chill coconut milk at least 8 hours/overnight. Spoon off coconut cream and use the coconut liquid for smoothies. Whip coconut cream until light and fluffy.
Add avocados, chocolate chips, cocoa powder, maple syrup, almond milk and vanilla extract into a food processor. Blend until these ingredients are well combined and creamy. Transfer to a large bowl.
Fold in whipped coconut cream into chocolate mixture. Chill in a sealable container.
Serve. Eat. Enjoy.