Thanks for posting. Thank you for the recipe! I really loved this recipe. Hoping to make the right amount for the cake. Preparation: Melt the chocolate and coconut oil in a bain-marie (or double broiler). Begin warming over medium-low heat, whisking to combine. Thanks!!! In a row! This seems amazingly delicious! It really does need the chilling time Dana recommends for it to thicken. Taste the mixture to see if it is sweet … It is sooo thick and creamy, and it tastes so rich. Surpassed my expectations! I didn’t use any stevia, just dates, and it turned out delicious! I had to sub something in for the coconut milk because it’s not the best for blood type. (My husband thought he saw water too, ha!) Compared to the processed desserts that are on the supermarket shelves and served in restaurants etc, this is an unprocessed, delicious healthy option. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Yes, sugar is a plant, but it’s refined. Can this mousse hold its shape? This was more like a very dense pâvé than a mousse – too much cocoa butter? I really enjoyed the taste of this but I definitely wouldn’t call it a mousse. You’d never guess the main ingredient of this luxuriously smooth and velvety vegan chocolate mousse… TOFU! ★☆ It was a little off, kind of strong but I still ate it anyway. I happen to have too many avocados in the house so want to use them. If you don’t like stevia, feel free to substitute a little maple syrup here instead! Next time you could try using light coconut milk instead for fluffier consistency! xo. This is good stuff! This mousse recipe is completely vegan, assuming your chocolate is vegan. This 3-ingredient vegan chocolate mousse is simply fabulous. I threw the whole thing away. Thank you! Thank you for this recipe! Rude or insulting comments will not be accepted. Hope that helps! At first it will form a big ball of toffee and then as you continue to process it will gradually start to stick to the sides. ??? Unfortunately this was very disappointing, despite all the good reviews. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. The mousse can be all of the following: Dairy Free. The saturated fats that full fat coconut milk contains are medium-chain triglycerides (MCTs), which are incredibly good for our brains and can actually aid in weight-loss. You could probably sub light coconut milk, but it won’t be as thick and fluffy. So I’m looking to make this mouse, but I’m curious, please forgive my ignorance but my dietary restrictions are new to me so I’m learning to navigate. You can also stop the processor and break up the big ball of toffee with your hands and then process again. I did not use Stevia or carob powder. I have made this a couple times now and I am super impressed! It has a fabulously firm consistency. Plus, anything you can make ahead is my jam! DANA. Good fats are good in moderation yes, but saturated fats are the bad guys and should be avoided. If you don’t like it, just don’t use it. It came out beautifully! If your coconut cream has not hardened at the top and is still soft, but has separated then this is fine too. I was pretty skeptical about my abilities to make this, but it turned out perfectly. So glad to hear it! J'en avais entendu parler de l'utilisation du jus de pois chiches en remplacement des oeufs, mais jamais testé... j'ai pas été déçu ! Hi Julia, Sorry for the confusion! (See notes). So thank you Minimalist Baker for taking the time to create this, take gorgeous photos, write a full blogpost and post it on Instagram for me to find. Did you use a really thick coconut milk or a coconut cream?! Notify me of followup comments via e-mail. Thanks for sharing it. Wisk for 1 min with an electric whisk or 2-3 mins with a manual whisk until it starts to I added a dash more of vanilla and I will top with raspberries once this is chilled. I cant wait to make it !!!! Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly. There is clearly water in the video for this recipe but no water in the recipe???? Add pitted medjool dates to your food processor along with unsweetened cocoa powder and process. While avocado-based mousse and puddings do not have a prominent avocado taste, we just wanted to create an alternative! Then add only the cream. Hull out the flesh of the avocado into a blender or food processor. Transfer your mousse to four ramekins and smooth the tops with the back of a spoon. Lol. Haha, okay, I just scrolled up again and saw Dana actually mentions this in the notes section (it can be easy to overlook). When you’re craving something sweet and decadent, this healthier Chocolate Avocado Mousse is easy to whip up for a sweet treat. GOOD. Thank you so much for always sharing awesome recipe. I don’t use Stevia… agave? I also find stevia gives everything a metal taste and avoid using it. Thanks! Thank you, Minimalist Baker for this amazing recipe! I used cocoa powder alone, very dark chocolate, and seven big dates instead of any stevia, and thus it was so very dark and rich. We loved it!! Need help? It is highly processed and considered a chemical so I don’t use it. A healthIER (based on intended diets) treat for a special occasion? Used less stevia and 4 large dates and it was sweet and chocolatey and with a great mouthfeel. I love how you can control how sweet/bitter it is. For the Mousse: * Water from 1- 15 oz can of No salt added Garbanzo beans (Chickpeas) * 5 Ounces of dark vegan chocolate, grated with a box grater or chopped finely (they usually are sold in bars that are 3 or 3.5 ounces, so you will need 2 bars and you will have some leftover) * 1-3 Tbsp. YESSSSSSSSSS! Thank you for the reply! just not what I was going for). Dates in particular are very high in sugar (fructose) Dates are used frequently in recipes, semingly trying to give the impression of no sugar, naturally sweetened, good etc! Try adapting it further by adding coffee for a mocha mousse, peanut butter, or even strawberry jelly! before it had fully thickened (obviously I tried it last night, after about three hours in the fridge), it was basically like chocolate pudding — also amazing and a food I had completely forgotten about. Add in more of the coconut cream a little at a time until you have used all the coconut cream and you have a rich thick chocolate. Thank you again for all your amazing recipes!! I used dark chocolate instead of cocoa butter but that should have been OK according to the recipe. Vegan. Your response is a very ungrateful one. hi! Just made this for a Valentine’s dinner tonight. Required fields are marked *, Rate this recipe of avacado oil for the fats. I’m guessing it had to do with the chocolate chips i used so is there a specific kind of dark chocolate you need to use in order to replace the cocoa butter? Recette Mousse au chocolat vegan : découvrez les ingrédients, ustensiles et étapes de préparation Like, you can eat this every day and not feel the least bit guilty about it. How To Make Vegan Chocolate Mousse Add pitted medjool dates to your food processor along with unsweetened cocoa powder and process. Can you substitute coconut butter instead of cocoa butter? I find myself on your blog every day looking for my next recipe to try! Is there something I can use instead of the coconut milk? Hmm, what about cashew cream? Hence a natural, or unrefined sweetener. It isn’t overly coconutty but the flavor is present! all I can do at work is think about the fact that I still have an entire bowl of it at home. As I’ve already mentioned in my previous posts, ever since I’ve read about the … I used all the coconut milk can and dark chocolate instead of the cocoa butter and it turned out delicious, everybody loved it and wanted the recipe ! You can heat them in the microwave to soften them but it will still be tough. It’s still amazing and I will be eating every bite of it but when I make it again (maybe next week bc I’m a little addicted) do you have a recommendation to make it creamy? Will definitely make this again! Let us know if you give it a try! Hi! Pulse until a paste forms. It is a grainier sweetener, so make sure it gets whisked in and blended well. Just made this (as I said I would in a comment above): holy mother of deliciousness!! Taking inspiration from The Minimalist Baker as well as one of my twins (Aparna Spark Lad) – had oodles of fun creating my own version of their wonderful vegan mousse for a combined birthweek party tonight. This post is also available in: 繁體中文Slightly tangy raspberry mousse with gluten-free, double-layered chocolate cake, this Vegan Raspberry Mousse Chocolate Cake is perfect if you love the berry-chocolate combination! and it worked great! The second time I made it just with coconut cream (not the full milk can) and I found the texture to be closer to ganache — could make some truffles with it! When I took it out of the fridge it as almost the consistency of a heavy ganache with a horrible taste of cacao butter. I’d definitely make it again. Thank you for giving us such easy vegan alternatives!! For people who cannot have avocado or are simply just not fans of it, this is a great recipe for them. I am making this right now but the cocoa butter measurements don’t add up – I’m at 1 cup so far and it’s well over 100g – so do I do the 3/4 cup or go up to the 163g? Or does the flavor disappear? I’ve done it with homemade cashew cream, and it worked perfectly! this is the m-f-ing best vegan mousse I have ever tasted! Halve and destone the avocados, then scoop the flesh into a food processor, discarding the skins. This is seriously the best – and easiest – vegan chocolate mousse ever. Looks and sounds absolutely delicious ♥ Perfect for Valentine’s day too! So good. Please help! Incredible. Cool to room temperature. As I said I don’t intend making it! A spoonful was a lot, it left that unpleasant coating on the tongue and in the belly. Do you think it’s because of the cacao butter? I followed the recipe to the letter. In a bowl over a double boiler, melt and combine the chocolate, maple syrup, vanilla extract, milk and salt. Store leftovers covered in the refrigerator up to 5 days. Dans une mousse au chocolat vegan il n’y a pas de miel ok c’est optionnel… Blague à part c’est une excellente recette que je trouve nettement plus digeste que la mousse « traditionnelle » et si … My personal take on your comments? Or homemade almond milk made thicker by using less water to almond ratio? Second, I made this last night and am obsessed. Your email address will not be published. As for toppings, try coconut whipped cream, fresh fruit, toasted nuts, or a dusting of powdered sugar or cocoa … Your end result and method look most appealing. It’s smooth and chocolatey and sweetened with dates so you can even call it healthy chocolate mousse. Not going to have a deleterious effect on your long term health! Refrigerate until cold and thickened – at least 4 hours, preferably overnight. *Not all coconut milk is made equal. I remember seeing a vegan cheesecake recipe on the website that had cauliflower as an ingredient. I made this with cacao and dark chocolate. Transfer to a bowl and cover. With just 5 ingredients, this dessert is a … Your email address will not be published.