Amazing Vegan Chocolate Mousse

Amazing Vegan Chocolate Mousse (with three segret spy ingredients) // The Laidback VeganI tend to shy away from qualitative adjectives in the blog and recipe titles, but not here. Why? Because I don’t know how else to tell you how simply amazing this chocolate mousse is just from the title. I simply don’t! I could have named it chocolate-avocado pudding, or avocado-soy-sauce-balsamic-purée with chocolate, but that just sounds disgusting. I could have called it “vegan chocolate pudding” but that makes it sound like there’s a meek, wobbly block of tofu in there substantiating things, and there ain’t nothin’ wobbly or meek about this mousse. And besides, what makes this different from any other vegan chocolate pudding out there?

Its sheer amazingness.

Amazing Vegan Chocolate Mousse (with three segret spy ingredients) // The Laidback VeganHow amazing? This little sucker jumped the blog queue by, oh, about three weeks, so you guys could make this for Valentine’s Day. Because I want your significant other to jump your bones, which they will, after they try this. Because I want you to thank me for how perfectly delicious and easy this is, which you will, after you try this. Because I want you to enjoy plant foods that taste like the most indulgent of processed, sugary desserts.

Because I love you. BECAUSE I LOVE YOU! I’ll shout it from the WordPress portal; I ain’t ‘shamed.

Amazing Vegan Chocolate Mousse (with three segret spy ingredients) // The Laidback Vegan

I like my vegan chocolate mousse how I like my men: dark and rich.

Down to some description. I was a bit skeptical of this recipe after reading erm, avocado, soy sauce, and balsamic vinegar. Sure, I could get behind the avocado, but I figured it would taste the way a whole wheat cake tastes when you just really want a fluffy, processed white one–healthy. But the soy sauce and balsamic vinegar? No.. too weird. Luckily, the recipe developer, Laura Miller of Raw. Vegan. Not Gross. (Go grab a cup of coffee and settle in.. I’m about to waste the next hour of your life by encouraging you to click on that link and to watch at least fourteen of her videos.) explained the purpose of these two oddball ingredients in her video: they mask the “avocado” taste and provide a depth to the chocolate. And man, does that chica know what she’s talking about!

Amazing Vegan Chocolate Mousse (with three segret spy ingredients) // The Laidback VeganI couldn’t taste the avocado whatsoever, and neither could O. I couldn’t taste the soy sauce or balsamic, even in the slightest, just this deep, rich, creamy chocolate dessert that’s, um, good for me? Magnesium and vitamin C? The texture is perfect–smooth and dense, luxurious, indulgent. I used pure dark chocolate, heavy on the cacao, and that added to the sheer lavishness. Make sure you use good chocolate, and you’re golden.

I tasted a few bits of the pudding right after blending, and it was delicious. It was pudding. Then.. I refrigerated it for a few hours, and it turned into this insanely dense, rich mousse that I could eat every hour of every day for the rest of my life, and then in future lives when I come back as a Portuguese man (or porcupine). It’s that good. Did I mention it’s easy? Here are the directions: 1. Uh, blend stuff. 2. Eat?

Amazing Vegan Chocolate Mousse (with three segret spy ingredients) // The Laidback Vegan

To make this raw, make sure you gently heat your coconut oil to liquid, use cocoa powder (raw cacao powder ideally), and a raw agave. Maple syrup isn’t technically raw, but it’s used in many raw dessert recipes.

Make this. I AM BEGGING YOU. You’ll thank me.

Amazing Chocolate Mousse
Serves 4
A luxurious, rich chocolate mousse with three hidden ingredients. They'll never guess.
Print
Prep Time
2 min
Cook Time
2 hr
Total Time
2 hr 2 min
Prep Time
2 min
Cook Time
2 hr
Total Time
2 hr 2 min
581 calories
55 g
3 g
40 g
6 g
18 g
180 g
130 g
37 g
0 g
20 g
Nutrition Facts
Serving Size
180g
Servings
4
Amount Per Serving
Calories 581
Calories from Fat 347
% Daily Value *
Total Fat 40g
61%
Saturated Fat 18g
88%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 3mg
1%
Sodium 130mg
5%
Total Carbohydrates 55g
18%
Dietary Fiber 11g
45%
Sugars 37g
Protein 6g
Vitamin A
3%
Vitamin C
17%
Calcium
6%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 large avocados, pitted, flesh scooped out
  2. ½ cup maple syrup
  3. 4 ounces vegan dark chocolate, or 1/2 cup raw cocoa/cacao powder for raw (I recommend the melted chocolate and have not yet tried it with powder)
  4. 3 T coconut oil, liquid form
  5. 1/2 t balsamic (don't sub any other vinegar here! And I highly encourage you to use a good balsamic here)
  6. 1/2 t. nama shoyu (raw), tamari (gluten-free), soy sauce (regumalar)
  7. small pinch salt
  8. extra chopped dark chocolate, sprig of mint, crushed raspberries, or crushed Oreos, for garnish, optional
Instructions
  1. Melt chocolate in a double-boiler, being careful not to overheat or burn.
  2. Scrape into a blender with all other ingredients. Blend until very smooth--a few pulses at the end will help get it all in there. Scrape down mousse as needed to ensure a perfectly smooth texture.
  3. Refrigerate for two hours, or eat right away for "pudding".
  4. Garnish with extra chopped dark chocolate, or garnish with a sprig of mint, crushed raspberries, or crushed Oreo cookies, if you desire.
Adapted from Laura Miller
beta
calories
581
fat
40g
protein
6g
carbs
55g
more
Adapted from Laura Miller
The Laidback Vegan http://lbv.cherylmalik.com/
Summary
Recipe Name
Amazing Vegan Chocolate Mousseq
Published On
Preparation Time
Cook Time
Total Time
Average Rating
3.5 Based on 8 Review(s)

Comments

    • Cheryl Hurley says

      I know I had pretty mediocre expectations for this.. But when I made it, it blew my mind! Never would have believed how perfectly those weird ingredients really work with the avocado. I actually made it layered with organic Oreos for our Super Bowl party and we just finished the last one a few minutes ago. O said, “You should make a WHOLE CAKE out of this.” Probably could whip up a ridiculously good raw pie that way but I was like “Honey…” Hahaha

  1. Almuth says

    it sounds soooo good. How sad, that I am not up to anglo-measurments, as I’m German. What for heavens sake could “ounze” be (how much of let’s say a pound) . And what means big “T” + little “t”.
    Hopefully God will hear my prayer and make U answering these my important questions !!!

    • Cheryl Hurley says

      1 pound is 16 ounces, and the big T means tablespoon, the little t means teaspoon. I’m not sure the English equivalent in metric but I know in French it’s cuillère à soupe for tablespoon and cuillère à café for teaspoon. In metric measurements the ingredients would be:

      - 2 large avocados, pitted, flesh scooped out
      - 118 milliliters cup maple syrup
      - 113 grams vegan dark chocolate, or 113 ml raw cocoa/cacao powder for raw
      - 45 milliliters coconut oil, liquid form
      - 2.5 milliliters balsamic (don’t sub any other vinegar here! And I highly encourage you to use a good balsamic here)
      - 2.5 milliliters nama shoyu (raw), tamari (gluten-free), soy sauce (regumalar)
      - small pinch salt
      - extra chopped dark chocolate, sprig of mint, crushed raspberries, or crushed Oreos, for garnish, optional

  2. Ray says

    I followed the ingredients to exactly. It was disgusting. I love avocados and I love chocolate but chocolate avocados is gross. Save your time and money and pass on this recipe maybe to find a better one. Just saying. :)

    • Cheryl Hurley says

      I’m sorry you feel this way. I’ve made it for multiple dinner parties and it’s my husbands absolute favorite dessert. We always use real chocolate instead of powder so maybe that is the issue. Anyway, chocolate and avocados are not a new combo but thanks for taking the time to try the recipe anyway.

  3. Chris says

    Hey Cheryl, I love the idea of this. Chocolate and Balsamic sounds divine. I understand about using avocado as a base as well but I have one question though. You are using Tamari/Soy Sauce for what I assume is the salt element. Why add more salt to it?

    • Cheryl Malik says

      There’s no salt in an avocado obviously so it of course draws out the flavor and adds a general round mouthfeel to it. But mostly the vinegar and soy sauce help to make the “avocadoy” taste otherwise. I’ve never made it without so I have no idea how it would come out otherwise. BUT I can tell you that with the soy sauce, it tastes to me nothing like avocado so it works for me :)

  4. Charlotte says

    I would love to try this alas I have a sevear coconut allergy (epipen central when I come close to it) can you suggest something to replace the coconut oil in this?

    • Cheryl Malik says

      Hmmmm….. Well depending how “healthy” you want to be, you could substitute shortening. But you can honestly get by without it! It’ll make it a bit richer but it should still be delicious without it. I’ve never tried it though so I can give any guarantees :)

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