This gorgeous mousse is intensely chocolatey and yet surprisingly light. Avocado, which might seem like a strange dessert ingredient, lends a creamy texture without the need for dairy or egg. Maple syrup adds sweetness and vanilla bean paste brings a subtle fragrance to this dairy-free chocolate mousse.
Set aside 25g (1oz) chocolate for decoration and break the rest into squares. Melt in a heatproof bowl set over a pan of shallow, simmering water. Stir in the maple syrup, vanilla, almond or coconut milk, 1⁄4 tsp fine salt and the cocoa until smooth.
In a blender or food processor, whizz the chocolate mixture with the avocado flesh until silky smooth. Divide the mixture between
6 small serving glasses. Chill for at least 3 hours, or for up to 12 hours.
To make the decoration, scrape the edge of the reserved chocolate using a vegetable peeler to make long shards. Store in an airtight container until needed. Scatter over the mousse just before serving.
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