This recipe is a dairy free version for people who are dairy/lactose intolerant or vegan or are looking for a healthier alternative to traditional chocolate mousse. I started making this recipe myself when I could no longer consume foods containing dairy. Very easy to make (time: 15 minutes). Serves 4.
IDDSI testing:
The mousse passes the spoon tilt test (recorded above) as it drops off the spoon easily when tilted and holds shape. The longer the mousse is refrigerated, the more it will set, however it was still found to drop off the spoon when flicked the following day (hence is still considered level 4). Level 4 consistency was further confirmed when tested using the fork drip test, as the mousse held shape on the fork and did not spill between prongs.
Ingredients:
- 1/3 cup of cacao powder (can be substituted with cocoa powder)
- 2 small avocados
- 1/3 cup maple syrup
- 2 tablespoon vanilla essense
- 1/2 cup full fat coconut milk
- 2 table spoons of sugar (any) (optional)
- pinch of salt (optional)
Method:
- Combine all ingredients in a food processor.
- Adjust to your desired taste: add more cacao/cocoa powder to make richer and more sugar or maple syrup to make sweeter.
- Serve. Can garnish with blended berries.
- Refrigerate leftovers and consume within 2 days.
