You know that I know all about guilty pleasures. It’s pretty clear that good things are created from guilty pleasures because my iced maple chai tea latte evolved from one.
And, since we’re on the topic of guilty pleasures, I thought I’d share another guilty pleasure of mine: chocolate mousse.
I’m not talking about just any chocolate mousse, either. I’m talking about a creamy, fluffy, melt-in-your-mouth, dairy-free chocolate mousse that packs a nutrient-punch. Say it isn’t so.
Oh yes, it’s so.
Part of what puts the “creamy” in this dairy-free chocolate mousse is a secret ingredient that is probably not so secret if you’ve been around the “natural world” for a while. Can you guess what it is? It starts with an “A” and ends with an “O”… avocado!
Yep! While I love eating avocado seasoned with unrefined real salt and pepper, I think I may love it even more in chocolate mousse because it makes even the guiltiest of pleasures, less guilty.
But what if you don’t like avocado, you say?
Friend, you know I wouldn’t let you down. One of the best parts about this creamy goodness is that you can’t taste the avocado. It’s masked behind the rich cocoa, real maple syrup, and vanilla. The coconut cream and coconut oil adds a little extra sweetness but it’s not overwhelmingly sweet. It’s perfect.
There’s a depth to this mousse that makes you just want to close your eyes and savor every. last. bit. It takes you to your happy place. It makes your soul smile.
It’s that good.
You all know how I love making sweet treats packed with healthy goodness (i.e., banana bread cookies) but I think this one is my favorite of all time. I think it is my immediate family’s favorite too. And my friends — they all enjoy it as much as I do.
When you think it couldn’t get any better it does. Let me let you in on another secret: this mousse only takes 10 minutes to whip up.
10 minutes and you’re on your way to heaven. That is, if you didn’t forget the coconut milk in the freezer and you’re left with a coconut ice can that you need to defrost.
Not like that happened to me or anything.
So when you scroll down to the ingredient list and you read that your coconut milk should be chilled, I mean, chilled to where it becomes solid — not frozen. If it is frozen you’re looking at more like an hour until you’re in bliss.
AKA not good and should be avoided at all costs.
Honestly, just take it from me — it’s better to just remember to put it in the refrigerator a few hours before you make it (or overnight) so you don’t have to worry about all that mess. That way you can just whip it up in a few minutes and be done with it.
Sounds like a better plan, right?
I think that about sums up everything I need to say about this mousse other than, GO MAKE IT. You’ll be thanking me.
If your coconut cream is not fluffing up, place your mixers (just the whisk part) and bowl with coconut cream in the freezer for 5 minutes to cool. Take it out and continue whipping (it should be fluffy at this point).
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