Day 18 and I am back to chocolate. Chocolate mousse that is, though not as I ever knew it before. I have to say I prefer the classic version: it’s the first time this has happened since I started the Vegan Challenge. The texture is incredible, mind. Who knew advocados could whip up to something so soft and dreamy? When I was making this I just couldn’t get used to the flavour, though. Not advocado exactly, but still not quite right. I added more and more chocolate, more and more agave syrup, and still it wasn’t very sweet. Or very chocolaty. So I added a slug of Tia Maria coffee liquer and made this the perfect chocolate mousse for people who like dessert, but don’t have a very sweet tooth. And especially for all of you who can remember the chocolate moose on the the Muppet Show. Just make this for the fun of it!
vegan chocolate mousse
2 large, ripe advocados
100 gr dark chocolate
4 tbsps agave syrup
pinch of salt
about 2 tbsp of Tia Maria or liquer of your choice
fruit for serving
Melt the chocolate gently over hot water or in the microwave with the salt.
Add to the advocados with the agave syrup and blend together until perfectly smooth. (No green speckles!)
Fold in the liquer and spoon into serving dishes (small teacups look good). Chill for at least 2 hours before serving, or freeze for the same amount of time and serve as a parfait.
Serve, topped with some chopped kiwi or a few berries.