Chocolate Mousse (Vegan)
This vegan chocolate mousse gets its creamy body from avocado instead of eggs or cream. Three ingredients and five minutes are all it takes, with no cooking and no whisking of whites. The trick is the fruit: use avocados at the very ripe end, so the flesh mashes into a silky base that carries the cocoa. Agave syrup, added to taste, lets you set the sweetness yourself.
Instructions
Peel the avocados and remove the pits. Choose very ripe fruit, soft enough that the flesh gives easily.
Mash the flesh in a bowl with a fork for a rustic, slightly textured mousse, or use a mixer for a smooth one. Keep going until no firm lumps remain.
Add the cocoa powder and mix it in until the color is even and no dry streaks are left.
Stir in agave syrup a little at a time, tasting as you go, and mix again until the sweetness suits you. Serve the mousse right away.
Make it personal.
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