Chocolate Mousse
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Chocolate Mousse
~ raw, vegan, gluten-free, nut-free ~
Tonight I made some little Chocolate Mousse cups for my husband to take to work with him tomorrow. I have to laugh; it’s just like making cupcakes for your child’s school function. “Don’t forget your pudding cups for your workers today honey.” :)
I had some beautiful avocados in the fridge that were begging to be used. They were perfectly ripe, and I knew they weren’t going to last too much longer, so I knew that I had to get busy in the kitchen. I can’t stand for food to go to waste! You could use this recipe to make parfaits or even in a tart pan with a nut crust. Enjoy and many blessings, amie sue
Ingredients:
yields 2 cups
- 1/2 cup Medjool dates, soaked
- 1/2 cup maple syrup or agave nectar
- 1 tsp vanilla extract
- 1 1/2 cup mashed avocados, ripe!
- 3/4 cup raw cacao powder
- 1/2 cup water
Preparation:
- In your food processor, using the “S” blade, combine the dates, agave, and vanilla until nice and smooth.
- Add the mashed avocados and cacao powder. Blend until nice and smooth, stopping the processor every once in a while to scrape the sides down.
- Unripe avocados won’t blend as smooth, plus they will impart a bitter taste.
- Add the water and blend until nice and creamy.
- The mousse will keep for 3 days in the fridge or 2 weeks in the freezer.
- Serve chilled or at room temperature.
- Top with Lemon Vanilla Frosting.
© AmieSue.com
Tags: Dairy Free, Gluten Free, Nut Free, Soy Free, Vegan
Today’s treat was soooo pretty and very yummy as well. Had cheese ravioli for lunch and it was a perfect match afterward for desert – it cleansed the palate of the pasta sauce!
Thank you for sharing,
ann
I am so glad that you enjoyed it Ann!
Amie Sue, this has got to be one of the best things I’ve ever eaten! Thanks for sharing it (and the recipe) with me. =)
Thank you, Amie Sue, the chocolate mousse was delightful and beautiful. I loved the slight tartness of lemon against the chocolate, and the smoothness of both the frosting and the pudding base.
This is just as good without the frosting. I have never been a frosting fan, so I made mine without. Super yummy! Now I can have pudding, watch my blood sugar, and not have all of those horrific chemicals! Thanks for another great recipe!
Your welcome Val. It is good without the frosting, I do agree! Chocolate Mousse would taste great on a flip flop if you ask me. hehe Have a great evening, amie sue
I have a question. Some of my other family members think this is entirely too sweet for their tastes (had company). Can I decrease the agave and just increase the water? Or is the agave helping with the texture? Thanks so much!
Val, it’s fine to decrease the agave. Only increase the water if you find it hard to blend.
These are amazing! I’ve recently started making raw desserts because I feel better afterwards than after eating cakes with loads of sugar. This chocolate mousse is the best raw dessert I’ve ever tasted. I was only going to taste a tiny bit and then wait until after dinner but I couldn’t resist. The taste was amazing and the texture perfect. I now prefer these to regular chocolate mousse. Thank you so much for the recipe.
That is wonderful Soley! So happy that you found a guilt free dessert for yourself. :) This is a great recipe to help introduce others to if they are not familiar with raw foods. Have a great day! amie sue
OMG!!! this recipe was great!!! I told my husband that I was going to make him a chocolate pudding from fruit and he was skeptical… Instead of the frosting I cut up some banana slices and placed them on top and then sprinkled a few crushed macadamia and cashew nuts on top and he was flabbergasted at the results!!! Home run again with your recipes :) thanks for all the fun taste bud experiences!!!
Awesome!!! Your hubby is going to get spoiled real quick like… I know, it happened to mine. hehe Thanks for sharing! amie sue
how long do I have to soak the dates? thank you
Just until they soften… about 10-15 minutes. :) amie sue
Amie Sue, I love this website!! It is amazing!! I spend hours and hours reviewing and revewing recipes and information. I love your stories as to how you come up with the recipes. The pictures of the recipes as you progress through it is so helpful. It is so educational. I had read some book of raw foods but had not tried any recipes. I have tried several of your recipes now. This raw chocolate mousse is terrific. Thank you so very very much for sharing all of this with everyone. You are amazing, talented person. Have a blessed day.
Thank you Shirley :) I appreciate all the sweet words. I pour my heart and passion into this site and it blesses me when other find support through it. Please keep in touch and have a blessed day, amie sue
Hi Amie-Sue, I just made your recipe with a few modifications. I used an extra 1/2 cup of maple syrup because I didn’t have any dates and I used almond milk instead of water. My mousse still tastes strongly of avocados. I added a little bit of coconut milk and extra almond milk. Is there anything else I can add to offset the taste? I thought all my avocados were ripe but maybe not…
Good morning Sophie,
I am sorry to hear that you are not enjoying the taste of the mousse. Whenever modifications are made in recipes, the overall taste is modified.
The flavor of avocados can be different from each brand and also due to the level of ripeness. All avocados should have a mild, delicate flavor when ripe… ripe being the key factor here.
But since the mousse is already made and modified, the best advice I can give at this point is to either up the cacao to see if the chocolate flavor can help to cover it (may need to bump up the sweetener than too) or go in another direction, adding another layer of flavor such as peanut butter. You could also freeze the mousse in popsicle molds since the act of freezing creates a milder taste in foods.
I hope some of these ideas help. Keep me posted and have a blessed day, amie sue
Good morning Amie-Sue, thank you for the tips! I froze the mousse last night and am eating one of the pops for breakfast haha. The avocado flavor is still pretty strong so I think that can only point to the ripeness of the avocados… I used 3 very ripe ones and one borderline; I was very excited to make the mousse… lol. Are there any types or brands of avocados that are particularly mild?
Good afternoon Sophie,
I have to agree with you. You mentioned that they may have been too ripe… this can be the culprit just as much as an under ripe one. Do you remember what the flesh looked like? Did it have any brown discoloration? If they are overly ripe, they can take on a rancid odor / flavor and it is best not to eat those.
Do you enjoy the taste of avocado generally? I only ask because some people who don’t care for avocados and try recipes that use them such as I did find that they can always detect the flavor and are put off by it.
There are many different types of avocados on the market. They can range in different flavors, colors and textures… This site will give you some good ideas as to what the different ones taste like. http://www.foodrepublic.com/2012/10/18/know-your-avocado-varieties-and-when-theyre-in-season/. Regardless of the brand that you select, find that sweet spot for ripeness will be key.
I am including a few links for posts that I have done regarding avocados… you might find some helpful information within them. :)
https://nouveauraw.com/members-only/avocado-fat-replacer/
https://nouveauraw.com/members-only/selecting-rippining-and-freezing-avocados/
Blessings and keep in touch, amie sue
Delicious and fool proof… the science and art behind raw foods have been difficult for me, but this was simple and worked! Thanks
Happy to hear that Julie. Please feel free to ask for guidance or ask any questions so I can help you along your journey. blessings, amie sue :)