Vegan Mousse au Chocolat with Avocado and Mango
This Avocado mousse au chocolat is one of the recipes of my new book, a guide book about healthy fats. Avocado belongs to my Top 15 of healthy and mainly plantbased fats. For my blog I changed the recipe a little bit and added mango and coco yoghurt to make a layered dessert. If you want it not only vegan, but also suitable for a ketogenic diet you can use erythritol instead of maple syrup and leave the yoghurt and the chocolate for garnish out. The pretty ice-cream wafers (homemade by my daughter) I added just for the picture, they are not part of the recipe.
Vegan Mousse au Chocolat with Mango
- 1,5 ripe avocados
- 1 vanilla pod
- 3 tbsps of maple syrup (or erythritol)
- 30 g dark cocoa powder
- 1/2 mango
- 100 g natural or coconut yoghurt
- dark chocolate (70% cocoa content) for garnish
Halve the avocados, core them and remove the flesh from the skin. Slit the vanilla pod lengthways and scrape out the pulp.
Puree the avocado with vanilla, maple syrup and cocoa powder in a blender. Keep the mousse in the fridge for at least 3 hours.
Peel the mango, core it and dice the flesh. Mix half of the mango cubes with the yoghurt.
Put the mango yoghurt puree into two wide-mouthed glasses (e.g. jam jars as in the photo), cover with the remaining mango cubes. Then spread the Avo chocolate mousse with a spout on the two glasses.
Garnish the mousse au chocolat with some grated dark chocolate before serving.