Double Chocolate Mousse
Another holiday, another opportunity to master the art of avocado-based desserts! My family loved the pumpkin mousse filling I used in my No Bake Pumpkin Pie this past Thanksgiving so I was inspired to create its decadent and sophisticated cousin: Double Chocolate Mousse.
While this one can’t technically be classified as ‘raw’ since it does require a teeny bit of heat, it is 100% whole foods plant based and sooooo simple! Oh, and I promise it does not taste like avocado.
Yield: 4
Double Chocolate Mousse (Vegan, Gluten-Free, Nut-Free)
Ingredients
- 1/4 cup + 2 tbsp dairy-free chocolate chips
- 1/4 cup cocoa powder
- 1/4 cup plant milk
- 2 ripe avocados, peeled and pitted
- 4 tbsp agave or sweetener of choice
Instructions
- Add 1/4 cup chocolate chips to a microwave-safe bowl and heat in 15 second increments until melted.
- Pour the melted chocolate into a high-speed blender along with remaining chocolate chips, cocoa powder, plant milk, avocados, and agave. Puree until smooth and creamy.
- Serve immediately or store in an air-tight container in the refrigerator for up to three days.