I created this recipe for the vegan challenge – a month of eating an entirely vegan diet.
When I first started looking at vegan dessert recipes I saw so many variations of this mousse that I just had to try it. I was really curious – could a dessert taste good if one of the main ingredients is avocado pear? It sounded so unlikely I had to find out for myself.
The result? It is yummy. The avocado gives a really creamy texture, just like a “normal” mousse but the chocolate is strong enough to mask the taste – genius. I salute the person who first discovered this.
If you doubt me – you should try it too. This recipe is a keeper even when I go back to eating dairy.
I made a banana and chocolate mousse but you can leave the banana out if you like, just adjust the other quantities until you get the taste and texture that you like. If it is not sweet enough for your taste add a little maple or agave syrup.
I used a bar of chocolate but if you prefer you can use a couple of tablespoons of raw chocolate (cacao) powder instead.
100g Plain Chocolate (dairy & caseine free – I used Green & Black’s 70% Cocoa Organic Chocolate but just read the label).
1 Medium Avocado Pear (very ripe)
1 Banana (ripe but not blackened)
2 tsp Smooth Peanut Butter
3 or 4 tbsp Almond Milk
Melt the chocolate in a heatproof bowl over a pan of barely simmering water.
Put the peeled avocado and the banana in a food processor and blitz until smooth. Add the melted chocolate and peanut butter and blitz again until combined. With the motor running add the almond milk a tablespoon or so at a time until you get a soft, creamy texture. Go a little softer than you think because it will firm up quite a lot in the fridge.
Pour into serving bowls and chill for at least an hour before serving.
This looks like it serves 2 but it is very rich so use small bowls and stretch it out.