My first taste of Raw Chocolate Mousse was at a friend’s wedding 2 weeks ago. The mousse was catered by Julie of Thrive Restaurant in Seattle. It was WAY yummy with a fudgy texture! Julie teaches raw dessert classes and I will have to attend one.
In the meantime, I search for the perfect Chocolate Mousse. This is my first attempt. .I found it on the Purely Delicious magazine website. It does not have the fudgy texture, but it is very rich and pudding-like. One of my son’s SAD friends even liked it. (We later told his mom he had mousse with avocado and no cream, eggs, milk etc and she asked for the recipe!)
I used an alcohol-based vanilla, and don’t recommend that as we could taste it. I would use less vanilla next time. I was also able to make it with a regular blender.
Raw Vegan Chocolate Mousse
This is the most amazing stuff. It taste SO much better than the “real” thing. I use it for icing too. Usually, my children just lick it off and leave the cake. Oh, it makes a wonderful chocolate pie as well – just double the recipe.
Makes about 2 cups
2 small ripe avocados
1/2 -3/4 C blue agave nectar
1/4 C raw cocao powder (or carob if you prefer)
2 T coconut butter or oil
1 T alcohol-free vanilla
dash of sea salt
dash of cinnamon (optional)
Preparation:
Place everything in a VitaMix or high-powered blender or food processor and blend (on high) until very smooth. You may need your temper to move the contents a little so the motor doesn’t bog down on you. Most VitaMix blenders come with one.
Keep stored in an air-tight container in the fridge – that is, if it lasts long enough to make it to the fridge.
Recipe provided by Purely Delicious Magazine – www.PurelyDelicious.net
