This Vegan Avocado Chocolate Mousse can be served in cups or as truffles with fresh fruit and nuts, and are a delicious vegan treat for a romantic date or simply to impress!
Okay, stay with me here, If you haven’t already tried plant based avocado chocolate mousse, this might sound really odd. But the avocado creates such a rich, smooth and creamy taste and texture to the healthy chocolate mousse that is super delicious! Which is perfect for bite-sized vegan truffles or vegan chocolate mousse cups.
Plus, I mean, with aquafaba and sweet potato making their way into baked goods, why shouldn’t avocado have its day in the sun?
Plus with just a couple of kitchen tools (and some ice), you can create beautiful vegan truffle cups two-ways. The first is a beautiful heart-shaped truffle filled with avocado chocolate mousse, raspberries and pistachios for the perfect combination with every bite! The second is a large square vegan chocolate mousse cup topped with fresh fruit.
These are then perfect to serve at a dinner party or for any special occasion and can be dressed up wonderfully. Plus, it’ll be fun to reveal the secret ingredient at the end of the evening.
Plus the recipe is completely refined sugar-free, naturally sweetened and a 100% vegan healthy dessert!
Also, If you’re wanting a really even finish to the truffle cups then feel free to swap out the creative ice method when making your shells and instead use a silicone mould. However, I love to get friends involved when using the ice method because it really is A LOT of fun!
For other delicious vegan treats feel free to check out my home-made vegan bounty bar recipe, or what about a raw vegan Snickers alternative? Or for a crowd , how about this strawberry rose vegan tart.
How to make the Vegan avocado chocolate mousse
The vegan chocolate mousse is made with a mixture of ripe avocados, your dairy free milk of choice (I like hazelnut or almond milk), raw unsweetened cocoa powder, maple syrup, vanilla extract, coconut oil and a pinch of salt.
These ingredients simply need to be added to a food processor and mix till smooth.
There’s no need to use a high speed blender – any will do, due to the soft nature of the ingredients.
Also, if you are in a hurry, you can just serve the mousse like this, in a simple bowl or small cup, topped with a few red berries.
To Make the Mousse Cups
However, there are two main ways that I like to present these avocado mousse cups. The first is as a valentines heart-shaped truffle, with pistachio and raspberry. The second is in simple square chocolate cups with fresh fruit topping.
I’ve suggested a few options. However, your fruits and toppings of choice can be swapped out with anything I’ve suggested.
For the Heart-Shaped Truffles
The first step is to prepare your cup shape. This can be done using silicone moulds. However, recently I’ve been using the ice method so the first step would be to freeze some large heart-shaped ice cubes.
Next, you need to melt the chocolate. I like to do this with the double boiler method. You place your bowl of chocolate over a pan of simmering water and stir, till the chocolate is melted. Alternatively, you can melt it in a microwave in 10-15 second bursts. Be careful doing it this way though as it can burn easily if left unchecked.
To make the cup, pour a little melted chocolate over the ice cube. Alternatively, I simply freeze a toothpick into the ice and then dip the ice cubes straight into the melted chocolate. Double dip if you want an extra thick ‘cup’.
As soon as the chocolate has hardened on top of the ice, remove it and this is the truffle cup.
Add a couple of fresh raspberries to the heart ‘cup’ first.
Then, fill it with mousse and then sprinkle with pistachios.
To finish, pour a little more melted chocolate over the top and carefully spread it.
Chill them till set and your truffles are ready!
For the Mousse Cups
The cups are made in a similar way to the heart truffles. Prepare some extra large square ice cubes, melt the chocolate and then pour some chocolate over the ice cubes or dip the ice into the chocolate (see the video).
Once the chocolate has hardened, you can remove it from the ice cube.
Then fill the square cups 2/3 of the way with mousse and top with a variety of fresh fruit. You could also, optionally add a homemade fruit puree. Serve along with a little spoon.
Note* As these are made using fresh fruit, they are best served on the same day as making them.
Other Vegan Dessert recipes you may like
For something a bit healthier you may like these healthy cacao & almond protein balls or 3-ingredient coconut bliss balls. For something a bit more decadent, you may like this black forest tart or chocolate orange leopard print cake.
If you try these chocolate mousse cups then let me know your thoughts in the comments below. Also, I love to see your recreations so feel free to tag me @Alphafoodie.
Vegan Avocado Chocolate Mousse Truffles
For the avocado Chocolate mousse:
- 1 avocado ripe
- 1/4 cup hazelnut milk or your favourite milk
- 1/2 cup cacao powder unsweetened
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp coconut oil melted
- 1/8 tsp salt
- 1/4 cup raspberries optional
- 2 tbsp crushed pistachios optional
- ice cubes
- 1 cup dark chocolate melted
- The first step to making these mousse cups/ truffles is to prepare your ice cubes of choice. I suggest either large heart-shaped ones or XL square ones however feel free to get a little creative, of course.
- Meanwhile, you can prepare the mousse. To do this, add all the mousse ingredients into a blender/ food processor and blend till smooth.*
- Once ready, it's time to melt the chocolate. This is best done using the double boiler method; placing your heat-proof bowl of chocolate over a pan of simmering water and stir, till melted.
- Next, you can prepare the 'cups' by either pouring a little melted chocolate over the ice cube. Alternatively, I simply freeze a toothpick into the ice and then dip the ice cubes straight into the melted chocolate. Double dip if you want an extra thick 'cup'.
- To assemble the heart-shaped truffles, simply add a couple of raspberries to the bottom of the cup, fill with the mousse and sprinkle some crushed pistachios on top. Pour over a little extra chocolate to 'seal' the truffle (optional) and leave in the fridge, to set.
- For the mousse cups, simply fill your mousse 2/3 of the way then top with a variety of fresh fruit. You could also top with some homemade fruit puree as well. Sprinkle with some shredded coconut, crushed nuts etc.
- As these are made using fresh fruit, they are best served on the same day as making them.