Maximum Living Dairy-Free Chocolate Mousse
Rich chocolate mousse is a classic dessert that just about anyone will love, but vegan and gluten-free diets are growing more and more popular, and we aren’t all blessed with genes that allow us to process the lactose found in dairy products. Fortunately, Maximum Living has everyone covered. Our Dairy-Free Chocolate Mousse is so rich, chocolatey, creamy and good, we promise you won’t miss that milk!
Optional: If you really want to take it to the next level, you can add Maximum Living Candied Edible Flowers
(See below for whipped cream topping ingredients)
7 oz Lindt 70% Smooth Dark Chocolate, (includes extra for garnish)
2 large ripe avocados
2 tablespoons cocoa powder
2 teaspoons vanilla bean paste
3 tablespoons honey (vegans can substitute agave or coconut nectar)
6 oz of coconut cream
Place a Pyrex bowl over a pan of simmering water, make sure the base doesn’t touch the water.Break 6 oz of the dark chocolate into the bowl and allow it to melt slowly (do not over heat), then set aside to cool slightly.
Cut avocados in half, remove pits, discard skins and put the flesh into a food processor.
Add the cocoa powder, vanilla bean paste, honey and coconut cream then pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine thoroughly.
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.
Top with Coconut whipped cream (recipe below)
Serve with a shave of chocolate, orange zest or sugared edible flowers.
Whipped Cream Topping
1 can (14 oz) heavy coconut cream chilled
½ cup powdered sugar
1 teaspoon vanilla extract
Chill the can of heavy coconut cream for at least 1 day. The coconut cream fat will will accumulate at the top separate from the water and harden.
Before opening the can, chill a bowl and the beaters of your mixer for about 1/2 hour.
Open the can and scoop out only the hard coconut cream that should have settled on top, do not use the liquid.
Using a mixer, whip the coconut cream with the powdered sugar and vanilla extract until fluffy.
Spoon onto Chocolate Mousse or fill a pastry bag and garnish with piping tip.