A deliciously creamy chocolate mousse which is actually dairy free. Serve well-chilled with your favourite garnish.
This is a brilliant recipe - tasty, rich and decadent and so easy to make. I use a stick blender, the result is still creamy and smooth. The recipe is easily adapted to other flavourings - I like it with a little ground cardamom rather than the orange, but you could use other flavours and ring the changes - ginger, lime or lavender for instance. It's easy to make the dish more or less sweet, by slightly adjusting the agave syrup - I go for two rather than three tbsps. of syrup. Honey could be used instead of agave syrup by the way. I have also made it with coconut yogurt (Coyo), instead of thick coconut milk which worked just fine. This is a very versatile recipe and definitely my preferred recipe for a chocolate pot/mousse now. N.B. This actually makes enough for three generous ramekin size portions and as it's so rich, I would say it is plenty for four espresso cup size portions to finish a three course meal. - 14 Feb 2015 (Review from Allrecipes UK & Ireland)
Brilliant! I've never had a vegan chocolate mousse before that was as creamy and decadent as this! You don't taste avocado at all. thanks for a super recipe! - 16 May 2013 (Review from Allrecipes UK & Ireland)
Excellent recipe. I omitted the vanilla, orange and cayenne and added mint extract and a little more agave. Delicious with raspberries and dairy free ice cream - 12 Aug 2015 (Review from Allrecipes UK & Ireland)