Recipe: Vegan chocolate & avocado mousse

A recipe from Coach House cook, Wendy

This delicious vegan dessert has been delighting participants in The Coach House and Wendy has won plaudits for making retreatants' mouths water!

INGREDIENTS 

• 100g dark chocolate

• 4 tbsp maple syrup

• 2 tsp vanilla bean paste or vanilla extract

• 5 tbsp almond milk or coconut milk

• 2 1/2 tbsp cocoa, sieved

• 2 large ripe avocados, flesh scooped out

METHOD

• Set aside 25g chocolate for decoration and break the rest into squares.
• Melt in a heatproof bowl set over a pan of shallow, simmering water. Stir in the maple syrup, vanilla, almond or coconut milk, ¼ tsp fine salt and the cocoa until smooth.
• In a blender or food processor, whizz the chocolate mixture with the avocado flesh until silky smooth.
• Divide the mixture between 6 small serving glasses. Chill for at least 3 hours or for up to 12 hours.

Chilli flakes or ground cardamom can also be added to the chocolate mousse. I decorated ours with fresh strawberries, mint from the Walled Garden and a dollop of whisked double cream

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