Rustle up this smooth Easy Vegan Cherry Chocolate Mousse, which is creamy and super-chocolaty and done in minutes, then whack it in the fridge ready to serve as a dinner-party dessert.
This Easy Vegan Cherry Chocolate Mousse is like you’ve never had before. Decadent, creamy, and made with only a handful of ingredients. It’s SO dang good. Get ready to fall in love with dessert all over again.
Whenever I think of mousse, I think of a super fancy dessert from a nice restaurant or a hair care product. In this case, it’s definitely not a product for your hair, and lucky for you, a trip to a fancy restaurant isn’t required. In fact, with just a few simple ingredients and a blender, you can be enjoying this Easy Vegan Cherry Chocolate Mousse in no time!
Chocolate and cherries combination is a match made in heaven! Don’t know about you, but I certainly like cherries and chocolate more than strawberries and chocolate ha! Fight me!
Anyway, let’s give this moussyy-mousse a go!
Do let me know how you found this Easy Vegan Cherry Chocolate Mousse though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest or Facebook! I love seeing what my lovely readers think of my recipes!
Recipe makes 3-5 servings
Ingredients:
7/8 cup/150 g dairy-free dark chocolate, plus extra for serving
2 large ripe avocados
2 tablespoons cocoa powder
3 tablespoons maple syrup
2 teaspoons vanilla bean paste
(7oz) 1 x 160g tin/can of coconut cream
A couple of fresh cherries, deseeded and finely chopped
Method:
1. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.
Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.
2. Halve and destone the avocados, then scoop the flesh into a food processor, discarding the skins.
Add the remaining ingredients (except the melted chocolate) and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.
3. Pour in the cooled chocolate, then pulse a final time until creamy and smooth.
Divide the mixture between 5 small bowls, then pop in the fridge to chill for at least 30 minutes.
Serve with an extra grating of chocolate and a whole cherry!
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