Vegan Chocolate Avocado Mousse with Pomegranate

A rich, silky dark chocolate mousse made in a blender from ripe avocado, melted dark chocolate, cocoa and maple syrup, topped with jewel-like pomegranate seeds. No cream, no eggs, and nobody will guess the secret.

45 minto make
4portions
Easyto cook
Vegandiet

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Vegan Chocolate Avocado Mousse with Pomegranate

Ingredients

For 4 portions

2 medium avocado
100g dark chocolate, 70-85% cacao solids
2 Tbsp cocoa powder, not reconstituted
4 Tbsp maple syrup
60ml oat drink
1 Tsp vanilla extract
1 pinch salt
80g pomegranate

Method

Check the chocolate is dairy-free – most 70%+ dark chocolate is, but some contains milk.
Break the chocolate into a heatproof bowl and melt it over a pan of barely simmering water (don't let the bowl touch the water), or in the microwave in 20-second bursts, stirring between each. Leave to cool for 5 minutes.
Halve and stone the avocados – they should be ripe and soft, with no brown patches – and scoop the flesh into a blender or food processor.
Add the melted chocolate, cocoa, maple syrup, oat drink, vanilla and salt.
Blend for 1–2 minutes, scraping down the sides a couple of times, until completely smooth and glossy, with no green flecks. Taste and add a little more maple syrup if you like it sweeter.
Spoon into 4 small glasses and chill for at least 30 minutes to firm up.
Just before serving, top with the pomegranate seeds. Best eaten the same day.