Sunday, January 19, 2014

Dinner for Ten

Dinner party and blind tasting here at the homestead on Tuesday night for ten friends, including one vegan and one lactose-intolerant guest.

The dessert solution?  Vegan chocolate mousse, using.....wait for it.....avocadoes.

I will let you know how it comes out.  This recipe calls for Stevia, but I am going to use sugar instead. So sue me.

Vegan Chocolate Mousse

Ingredients (serves 1-2):
  • 1 large ripe avocado
  • 1/4 cup raw cocoa powder
  • 1/4 cup coconut milk or almond milk
  • 2 tsp stevia (or other natural sweetener)
  • 1 tsp natural vanilla extract
  • Optional extras: toasted sliced almonds, chia seeds, frozen mixed berries, almond butter, cocoa nibs, coconut oil
Purée the avocado until smooth.
Mix together the cocoa powder and milk until combined and add to the avocado.
Stir in the stevia, vanilla extract, and any extra ingredients (toasted almonds add a lovely crunch, and frozen berries give the mousse a great fruity twang!) and mix well.
Transfer the mousse to individual bowls and store in the fridge until ready to eat.


  1. Well why didn't you post this last year during my vegan experiment?! :) this will be fabulous. It's brilliant using avocado flesh for that rich texture. Never heard of it.

  2. I might add a splash of whiskey or bourbon to the avocado flesh before you incorporate it just for a little tannic element like chocolate has.

    1. I found this recipe out of necessity today, I was panicking on what I could serve the two with restricted diets that would be safe and good for both! I usually do add a little alcohol when I make chocolate mousse, thank you for reminding me to do it even with the avocado version. You are right, it definitely adds something yummy and I'd miss it if it were absent. Thankfully, no one who is coming is alcohol-intolerant lol. Actually no one in this entire town is alcohol-intolerant.