FOOD & COOKING WITH CHEF ROSS

Vegan Chocolate Mousse

Preparation: 15–20 minutes · Chilling: 2–4 hours · Serves: 2 people

Print A4 Recipe

What you need

Ingredients

Choose ONE mousse base

1 ripe avocado

OR

300 g thick coconut yoghurt

Chocolate flavour

¼ cup cacao powder
¼ cup maple syrup
½ teaspoon vanilla extract

Optional thickener for coconut yoghurt

1 tablespoon chia seeds

Optional flavours and toppings

¼ teaspoon ground cinnamon
Fresh berries, coconut flakes or mint leaves

Equipment

Mixing bowl
Spoon or whisk
Blender or food processor (for avocado)
Measuring cups and spoons
2 serving glasses or bowls

Let’s make it

STEP 1

Prepare your chosen base

For avocado: cut in half, remove stone with a spoon and scoop out flesh.

For coconut yoghurt: measure 300 g into a bowl.

STEP 2

Add chocolate flavour

Add cacao powder, maple syrup and vanilla extract.

Add optional cinnamon.

STEP 3

Blend or mix

For avocado: blend until smooth and creamy.

For coconut yoghurt: mix well with spoon or whisk.

For thicker coconut yoghurt mousse, stir in 1 tablespoon chia seeds.

STEP 4

Cover and chill

Spoon into two glasses.

Cover and refrigerate for 2–4 hours, allowing chia to absorb liquid if used.

STEP 5

Add toppings and serve

Add optional toppings and serve cold.

Serving and storage

Best chilled.
Store covered in fridge at 5°C or colder and eat within 2 days for best quality.
Avocado version is usually smoother.
Coconut yoghurt may be softer, especially without chia.
Vegan with plant-based ingredients.
Check packaging for gluten and allergens.

Back to recipes

Recipe ©2026 Deaf Chef Ross. Check labels for allergens. Follow appliance and storage instructions. Times and servings are estimates. Images are illustrative. Sources: NSW Food Authority; Victorian Government. Generated by ChatGPT for Deaf Chef Ross (C)2026.