I had some friends over for supper last week. A chocoholic, a vegan and a coeliac. It sounds like a foodie version of one of those Englishman, Irishman and Scotsman jokes.
My usual dessert of choice after a healthy main, would be an indulgent lemon posset with an almond biscuit for dunking. However, the dairy loaded pud, complete with a biscuit was certainly not going to suit my friends, and it’s probably time I introduced a new dessert of choice, anyway.
What better than serving a creamy vegan chocolate mousse, alongside some seasonal Summer berries? This recipe is a foolproof way to surprise and delight any guest. They won’t believe the list of ingredients as they take their first mouthful, and will be begging you for the recipe.
Borrowed from Hemsley & Hemsley, this raw, dairy-free, sugar-free mousse is packed with antioxidants. With its silky smooth texture, a rich deep chocolate flavour, it is indulgently delicious.
Vegan chocolate mousse – serves 4
1 ripe banana – peeled
3 tbsp cacao powder
1 chilled avocado – peeled and stoned
2½ tbsp maple syrup
a squeeze of lemon juice
1 tsp vanilla extract
2 tbsp chilled water
A tiny pinch of sea salt
Handful of raspberries and blueberries – to decorate
Blend all the mousse ingredients together in a food processor until smooth. Adjust the ratios slightly as the size of avocados and bananas can vary.
Taste and add a drizzle more maple syrup if needed.
Fill little cups or glasses with the mousse, and sprinkle over berries.
If you’re making ahead of time, store the mousse in an airtight container, it’ll keep in the fridge for a few days.
Try adding some freshly squeezed orange for a citrus version, or top with some chopped nuts for texture.