Swirl up a sweet treat in no time using the powerful Vitamix. Combining chocolate, avocados, almond milk, maple syrup and optional matcha (green tea powder), this luscious vegan mousse will satisfy any sweet tooth. For a light and fluffy texture, serve the mousse immediately after making it. If you like, you can let it stand at room temperature or refrigerate for up to an hour after whipping it up. It will become thicker and firmer—more like fudge than a mousse—and will still taste delicious.
Prep Time
10 minutes
Cook Time
0 minutes
Servings
6
Ingredients
2 ripe avocados, pitted and peeled
5 oz. (155 g) semisweet chocolate, melted
3/4 cup (2 1/4 oz./65 g) Dutch process cocoa powder, plus more for dusting
2/3 cup (5 fl. oz./160 ml) almond milk
1/2 cup (5 1/2 oz./170 g) maple syrup or granulated sugar
2 Tbs. matcha (optional)
1 Tbs. vanilla extract
1 tsp. kosher salt
1/4 cup (1 oz./30 g) pistachios, finely chopped
Flaky sea salt for sprinkling (optional)
Directions
In a Vitamix blender, combine the avocados, chocolate, cocoa powder, almond milk, maple syrup, matcha, vanilla and kosher salt and blend on low speed until combined. Stop the blender and scrape down the sides, then blend on high speed until the mixture is silky smooth, about 3 minutes.
Divide the mousse among six 4–fl. oz. (125-ml) ramekins. Top with the pistachios, dust with cocoa powder and sprinkle with flaky salt. Serves 6.
Rated 1 out of
5 by
Jewel0401 from
Vitamix Struggled on This One!I have the Vitamix A3300, added extra almond milk, and this recipe still had my Vitamix struggling. Has anyone experienced the same thing? After several tries, and scrape downs, I noticed at times the thickness created an air pocket around the blades. Does anyone have a solution to this problem? PS Rating based on the struggle, not the taste.
Date published: 2023-03-30
Rated 5 out of
5 by
WasabiP from
Simple yet Divine!I recently whipped this up (literally) as a simple weeknight treat for my family. I substituted oat milk for the almond milk (b/c that's what we had around), and dark chocolate/bittersweet chocolate chips for the semisweet chocolate (again, b/c that's what we had already). I also used only 1/3 cup maple syrup, b/c that's how much we had left & I didn't supplement w/ granular sugar b/c I figured that was plenty sweet, and indeed it was. I skipped the matcha b/c I hate matcha and we didn't have any (b/c...I hate matcha). The result was DIVINE! A little goes a long way; in fact, we had some the first night, a little more the second night, and we'll finish it off today b/c, fortunately, the avocado in the mixture has hung on just fine in the fridge. I will definitely make this again, whether for guests or just for ourselves. Thanks, WS!
