bring me a dream, of lavender and cream.
be prepared to have the scent of lavender wafting trough the air when making this mousse.
this simple yet indulgent vegan chocolate mousse has a secret. there is something else to this mousse than lavender, cacao powder, maple syrup, almond milk and a little pinch of salt.
it is avocado my friend.
mix avocado and chocolate together and you have a match made in vegan heaven. it’s super chocolatey & the creaminess it creates is absolute perfection.
the trick to not having an avocado taste to this mousse (unless you want to) is to put enough cacao powder and a good amount of maple syrup into it (raw cacao powder can taste a bit bitter and the maple syrup will sweeten the mousse).
the use of this mousse is endless. alone, garnished with hazelnuts, lavender & dried figs it was heavenly. blueberries and chocolate are also best friends.
but don’t hold yourself back and try it on toast, smear it onto a batch of brownies or dip your fruit into it. like i said, the possibilities are endless.
3 - 4 tbsp cacao powder
pinch of salt
4 big tablespoons maple or agave syrup. (add more if you want it to be sweeter)
1/4 cup almond/oat/coconut milk
2 tsp lavender flowers, plus extra for garnish
optional: 1 vanilla bean
to a high powered blender, add the avocado, cacao powder, almond milk, maple syrup, lavender flowers, and sea salt.
blend ingredients until smooth, stopping intermittently to scrape down the sides.
Taste and if still too bitter, add a little more maple syrup make it sweeter.
divide mousse into individual cups and refrigerate for at least 1 hour.
to serve, sprinkle each serving with left over lavender and your toppings of choice.