Creamy Chocolate Mousse
2 ripe avocados
½ cup coconut cream
¼ cup cacao powder
¼ cup rice malt syrup
1 pinch of salt
- Place all ingredients into a blender and mix until smooth and creamy.
- Serve straight away or store in a refrigerator for an hour before serving if you want it extra thick. Store mousse in an airtight container in the fridge.
Lib and I first made this recipe a few years ago with the inclusion of peanut butter. It's hard to believe that the main ingredient is avocado! The mousse is a perfect substitute for traditional dairy mousse, it is so creamy, thick and rich in chocolate flavour. A great topping for cakes instead of frosting, spoon onto slices of banana or have by itself after dinner.
This recipe we have not used a lot of cacao as it can be quite biter and everyone has a different taste preference, so adjust with extra rice malt (any liquid sweeter will do) or add extra cacao if you like its strong taste.