The Best Dairy-Free Chocolate Mousse Recipe

If you’ve ever tried to make “real” chocolate mousse, it can be finicky. The eggs must be just the right temperature and the folding technique must be spot-on. You won’t find any of those difficult directions in this recipe. Basically, you dump everything into the food processor and blend.

I use avocado in my mousse because it makes mousse come together in a fraction of the time—way less work and way less chilling time!

When I call for coconut cream, I’m referring to the cream from the top of a can of full-fat coconut milk. It’s super thick and resembles whipped cream when chilled. They now sell entire cans of just coconut cream at some stores, but if you can’t find it, just skim the top off a can of regular (not light) coconut milk.

I love using coconut cream instead of heavy cream. Not only is it non-dairy, but it’s even richer and thicker–plus, who doesn’t love coconut?

This recipe is excerpted from Sweet & Simple: Dessert for Two, © 2017 by Christina Lane. Reproduced by permission of Page Street Publishing. All rights reserved.

Ingredients

½ cup semisweet chocolate chips

2 small, very ripe avocados (no brown spots, though!)

¼ cup unsweetened cocoa powder

¼ cup maple syrup

2 to 3 Tbsp coconut cream (from the can)

2 tsp vanilla extract

⅛ tsp fine fine sea salt

A handful of raspberries, for serving

Directions

In a small microwave-safe bowl, add the chocolate chips. Microwave at 50 percent power in 30-second increments, until melted entirely. Stir between each increment.

In the bowl of a food processor, add all ingredients except the raspberries (including the melted chocolate). Start with 2 Tbsp of coconut cream, and you can add more after blending if you need it.

Purée for at least 1 minute—avocado chunks in this mousse are the devil.

Taste the mousse—add more maple syrup if you need it. Add more coconut cream if it seems a bit too thick.

To serve, drop three or four raspberries into the bottom of each serving cup.

Top with ¼ of the mousse in each cup.

Add another layer of raspberries before dividing the last of the mousse between both cups.

Cover and chill the mousse for a few hours.

Sprinkle a few more raspberries on top before serving.

EASY TIP: You can serve the mousse right out of the food processor, but it does firm up nicely (and taste slightly better) chilled.

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