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Ingredients:
1 cup canned coconut milk (full fat)
1 ripe avocado
1/4 cup unsweetened cocoa powder
1/4 cup maple syrup (or agave syrup)
1 teaspoon vanilla extract
A pinch of sea salt
Optional toppings: fresh berries, coconut whipped cream, shaved dark chocolate, or chopped nuts
Instructions:
Prepare the Coconut Milk:
Place the can of coconut milk in the refrigerator for at least 4 hours, preferably overnight. This will cause the coconut cream to separate from the liquid.
Open the chilled can and scoop out the thick coconut cream into a blender or food processor. Discard the remaining liquid or save it for another use.
Blend the Ingredients:
Add the ripe avocado, unsweetened cocoa powder, maple syrup, vanilla extract, and a pinch of sea salt to the blender with the coconut cream.
Blend until smooth and creamy, stopping to scrape down the sides as needed. Taste and adjust sweetness or cocoa powder if necessary.
Chill the Mousse:
Spoon the mousse into serving bowls or glasses.
Refrigerate for at least 1 hour to allow the mousse to set and the flavors to meld.
Serve:
Before serving, top the mousse with your choice of optional toppings such as fresh berries, a dollop of coconut whipped cream, shaved dark chocolate, or chopped nuts.
Tips:
Ripe Avocado: Ensure your avocado is ripe to achieve a creamy texture without any lumps.
Sweetener: Adjust the sweetness to your liking. You can add more or less maple syrup depending on your preference.
Blending: For the smoothest mousse, use a high-speed blender or food processor.
Storage: Store any leftover mousse in the refrigerator for up to 2 days. The mousse may thicken slightly as it chills.
Enjoy your decadent, healthy, and satisfying vegan chocolate mousse!