The Dish | Vegan Chocolate Mousse

A rich and creamy chocolate mousse that’s plant-based! This treat is perfectly timed for the abundance of avocados in January — and the national egg shortage. Adapted from

  • 3.5 oz dairy-free dark chocolate — Enjoy Life chips work well with this recipe
  • 2 ripe avocados (about 10 ounces; a half ounce more or less is fine)
  • 2/3 cup coconut sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 2/3 cup aquafaba — this is the liquid from a single 14 oz can of garbanzo beans. (Set aside the garbanzos for another use.)
  • Generous pinch of cream of tartar
  • Optional: Fresh raspberries, to serve
  • Optional: Roasted hazelnuts, skinned and chopped, to serve
  • Melt the chocolate in a heatproof bowl over a saucepan of just-simmering water (don’t let the bowl touch the water) for 1-2 minutes. Stir until smooth and set aside to cool for 5 minutes.
  • Mix avocado, coconut sugar, cocoa powder, and vanilla in a power blender (Vitamix, Ninja, etc.) or food processor until creamy, scraping down the sides a couple of times to incorporate everything.
  • Add melted chocolate and mix until airy and smooth. Transfer to a large bowl.
  • Use an electric beater with whisk attachment to whisk the aquafaba and cream of tartar until firm peaks form. The aquafaba will become white and airy and should reach the consistency of soft peak egg whites.
  • Gently fold together half the whipped aquafaba into chocolate mixture until almost combined. Repeat with the remaining aquafaba.
  • Scrape the mousse into a shallow freezer-proof bowl and chill for 15 minutes. Stir gently, then chill for another 15 minutes.
  • Serve in small portions — this is a rich mousse! — sprinkled with raspberries and hazelnuts if desired.

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