Recipe: Vegan chocolate & avocado mousse
A recipe from Coach House cook, Wendy
This delicious vegan dessert has been delighting participants in The Coach House and Wendy has won plaudits for making retreatants' mouths water!
100g dark chocolate
4 tbsp maple syrup
2 tsp vanilla bean paste or vanilla extract
5 tbsp almond milk or coconut milk
2 1/2 tbsp cocoa, sieved
2 large ripe avocados, flesh scooped out
- Set aside 25g chocolate for decoration and break the rest into squares.
- Melt in a heatproof bowl set over a pan of shallow, simmering water. Stir in the maple syrup, vanilla, almond or coconut milk, ¼ tsp fine salt and the cocoa until smooth.
- In a blender or food processor, whizz the chocolate mixture with the avocado flesh until silky smooth.
- Divide the mixture between 6 small serving glasses. Chill for at least 3 hours or for up to 12 hours.
Chilli flakes or ground cardamom can also be added to the chocolate mousse. I decorated ours with fresh strawberries, mint from the Walled Garden and a dollop of whisked double cream
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