Who doesn’t love chocolate mousse? Light and fluffy, rich and decadent. What’s not to love?
Even better news – you can have it raw! No eggs or cream required. Sheer heaven!
I’ve actually found a few different mousse recipes, but I decided to go with this one first, as it sounded like it would produce a really smooth result, and I actually had all of the ingredients. Shocking, I know.
I made the mousse just before I made my evening meal, so it could refrigerate for a couple of hours. The recipe recommends a minimum of 1 hour refrigeration before eating. I found it to be exceedingly rich, with the bitterness of the cacao still quite strong. It was still yummy, but pretty full on.
However, on the second day, I found the flavours had really settled, and I couldn’t get enough of it. Utterly divine! I’ll definitely be making this recipe a day ahead of time from now on. Really quick and easy, and the results were outstanding.
Original recipe from The Rawtarian
- 1 large avocado
- 1 banana
- 3 tablespoons coconut oil
- 4 tablespoons raw cacao powder
- 2 tablespoons of honey, agave nectar or maple syrup
- 1/8 teaspoon sea salt
- Place all ingredients in food processor. Process until extremely smooth
- Spoon mousse into individual dishes and refrigerate for at least 1 hour before eating
I used the agave nectar as my sweetener, but think I will try the maple syrup next time as I think that would really add to the overall flavour
As mentioned above, I enjoyed the mousse more on the second day, after the flavours had a chance to infuse
Keep in mind that this mousse will be heavier than traditional mousse, due to not having whipped cream or egg whites. It still somehow has an airy feel to it though.