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Dairy-free chocolate mousse
And it's vegan, too!
Dairy-free
df
Gluten-free
gf
Vegan
vg
Vegetarian
v
Dairy-free chocolate mousse
And it's vegan, too!
Dairy-free
df
Gluten-free
gf
Vegan
vg
Vegetarian
v
“Rustle up this smooth, creamy and super-chocolaty mousse in minutes, then whack it in the fridge ready to serve as a dinner-party dessert. ”
Makes
6
Cooks In
15 minutes plus chilling
Difficulty
Super easy
Christmas
Dinner Party
Easter treats
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Nutrition per serving
Calories
332
17%
Fat
28.2g
40%
Saturates
17.1g
86%
Sugars
12.6g
14%
Salt
0g
0%
Protein
3.9g
8%
Carbs
14.9g
6%
Fibre
3.9g
-
Of an adult's reference intake
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Ingredients
150 g dairy-free dark chocolate , plus extra for serving
2 large ripe avocados
2 tablespoons cocoa powder
2 teaspoons vanilla bean paste
3 tablespoons maple syrup
1 x 160 g tin of coconut cream
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Method
Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.
Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.
Halve and destone the avocados, then scoop the flesh into a food processor, discarding the skins.
Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.
Pour in the cooled chocolate, then pulse a final time until creamy and smooth.
Divide the mixture between six small bowls, then pop in the fridge to chill for at least 30 minutes.
Serve with an extra grating of chocolate and a fresh fruit salad.
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