Vegan Chocolate Mousse – Monday Made


“Giving chocolate to others is an intimate form of communication, a sharing of deep, dark secrets” ~Milton Zelman (Chocolate News)

I’m the first to admit that on first reading the premiss behind this recipe I was both intrigued and revolted. I love avocado, but in a dessert?! Blaaaark! But my motto is that you have to give everything a go before judging.

I love to watch this cooking show called Good Chef Bad Chef (where I found this crazy recipe). The idea is that there are two chef’s cooking very different styles.

The “Good Chef” (who I’m really only interested in) is Janella Purcell. She’ a qualified Naturopath and Nutritionist amongst a whole heap of other stuff. She often talks about food as medicine and lots of other really interesting stuff that I’m into. Not to mention most of her recipes fit into the “Luci food restriction” diet.
Nothing amazing in the recipe that you couldn’t find in your own supermarket except for Agave syrup. This is use as a sugar replacement. You can buy it in dark and light forms. I’ve only ever had light, so i’m not sure about the difference in taste.
This IS the same Agave that is used to make Tequila. Apparently it has loads of health benefits, including a low glycemic index (Agave syrup, that is, NOT Tequila). It’s taste is nothing special. Just like sugar syrup, really. It looks a little bit like honey but does not have the same tang. I like to put it in smoothies.
I buy this stuff at my local Organic grocery store. I’m sure you’d find it in most health food shops and online.
You can add cinnamon, cardamom or chilli (!!) to this depending on what kind of flavours you like. This one has a lovely orange taste.
I also though this would make a lovely frosting. You would have to keep the cake in the fridge, though.

What you need:20120227-130546.jpg
2 avocados
1/3 cup pitted dates (soaked in fresh OJ for a couple of hours, over night is even better)
3/4 cup of good cocoa
1/2 tsp vanilla extract
1/2 tbsp orange rind
1/4 cup agave syrup (or less, depends on the size of your avo’s)

What to do:
Put it all in the blender and whizz until it is a lovely, smooth, mousse texture. You may need to add a little bit of OJ to get it just right.
Serve it up with a little coconut cream and some extra orange rind.
Serves 4 or more…. I find that a little bit goes a long way!!!

7 responses »

  1. This sounds fantastic! I put avocado in my blender “ice cream”, and it gives it the most amazing, smooth, creamy texture. I seriously can’t wait to try this. I promise to come back and comment when I do.

    Pinning now…


  2. Pingback: Country visits are good for the soul…and belly! Also, who knew you could make chocolate mousse with avocados???? | sesame ellis . daily life photo blogging by rachel devine

  3. This looks great, but without being rude you really need to get rid of agave. It could not possibly be a worse sweetener. Just google it and you will see. I also love janella Purcell and why she still uses agave after there is so much evidence of it being toxic and worse for you than HFCS (High fructose corn syrup) is beyond me. And just so you know, what they use to make tequila with is FAR from the highly processed agave we get at the store. Other than that I’ll swap it for maple syrup (much less fructose and completely natural) and the recipes a winner!

    • I agree! I do not use agave anymore. I tend to use Rice Malt Syrup or dates. Depends on what I’m making as dates do add a bit of a flavour, I usually do a 1:1 swao for rice malt syrup in this recipe.

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