I first had this mousse a few summers ago. It was served with coconut whipped cream and berries and it was love at first bite. As much as I loved it, Anders has always hated it, complaining that it tastes too much like avocado. He doesn’t dislike avocados. In fact it was Anders who insisted on lining all the windowsills in our new house with avocado starts. But, he still doesn’t love them as passionately as I do. I would eat an avocado a day if I could and they are the one thing that makes me wish we lived somewhere tropical.
Despite my unwavering love for avocados, I could understand why the lingering avocado taste in this chocolate mousse was less than ideal. I personally hate it when treats taste “healthy.” So, I’ve tweaked the recipe to bring you the perfect chocolate mousse: creamier than before due to the addition of coconut milk and without that avocado aftertaste thanks to the honey and vanilla. If you want to make it vegan, just substitute maple syrup for the honey.
I hope you enjoy it as much as I do and if you’re balking at the idea of eating spoonful after spoonful of this mousse because it is almost entirely fat, read this article to learn why good fats are good for you.
PERFECT CHOCOLATE MOUSE
¾ cup coconut milk
¼ cup honey
¼ cup cocoa powder
½ teaspoon vanilla
½ teaspoon salt
Combine all ingredients in a blender or food processor and blend until completely smooth. A good quality blender like this one will really improve the texture and consistency. You want it as smooth as possible.