Vegan Chocolate Mousse

By Jessica Danford

I am all about cooking without a recipe and using what i have on hand.  Adapting to my preferred tastes and favourite flavours. This is a versatile recipe, a simple delicious base with four ingredients that can be jazzed up with whichever add-ins you like.

The first time I made this hubby found it in the fridge where I left it to set for 30 mins and ate it up thinking it was just normal chocolate pudding or mousse…  he had no idea it was dairy free and vegan. Talk about sneaking in the greens!

WHAT YOU NEED

  • 2 avocados
  • 1 garlic clove (minced)
  • 1 lemon or lime
  • 2 to 3 cups of cooked GF pasta
  • salt and pepper
  • optional: topping could be anything from baked with vegan cheese or some hot sauce, or maybe a crispy crust of gluten-free crumbs with herbs, how about for a non-vegan add some tuna and diced radish for a fresh tuna salad

WHAT TO DO

1. Take all ingredients to combine in a bowl. I recommend using a hand mixer to get the smoothest consistency.

2. Add the milk as needed to thin to desired consistency.

3. Then place in the fridge for 30 mins to set and serve with your favourite toppings like shredded coconut or banana slices.

Annika’s Chocolate Mousse Cake


Crust

  • Melt 3/4 cup butter and place in bowl
  • Add 2 heaping tablespoons cocoa
  • Add ¼ cup sugar
  • Add ½ cup ground nuts (I used hazelnuts) or coconut (or if allergic to nuts, add ½ cup more puffs)
  • Add 3 ½ cups ground-up rice puffs, millet puffs and quinoa puffs (I grind them up in a coffee bean grinder, but you could also use a food processor)
  • Mix together
  • Place in a greased spring-form pan, patting the mixture up the sides as well
  • Bake at 325F for 10 minutes
  • Cool crust

Mousse

  • ½ cup sugar
  • 2/3 cup water
  • 340 grams semisweet morsels, chopped fine
  • 3 cups whipped cream

In a small saucepan, combine sugar and water. Simmer for 3 minutes. Place finely chopped chocolate morsels in the saucepan. Take off heat and stir until all chocolate is melted. Let cool. Fold mixture into whipped cream.

Place mousse into cooked and cooled crust and let set in fridge overnight.

Finishing Touches

  • Decorate with chocolate, coconut and fresh flowers from garden.