- 9 oz good-quality very dark chocolate
- 1 ripe avocado
- 3 tablespoons maple syrup
- 2 tablespoons unsweetened soy milk
- 1 teaspoon vanilla extract
- Pinch of smoked sea salt flakes
Break up the chocolate into even pieces and place in a heatproof bowl. Blast for 30 seconds in the microwave, stir, then heat again for a few more seconds until melted.
Cut the avocado in half, remove the stone and scoop out the flesh into a blender. Spoon in the melted chocolate, maple syrup, soya milk, and vanilla extract and blend on high until combined. Use a spatula to scrape the mixture back to the center of the blades and blend on high again until completely smooth.
Pour into small cups or ramekins, then sprinkle with the smoked sea salt flakes. Chill for 5 minutes before serving. Serves 4.
About this recipe
“Imagine an intensely rich mousse, silky smooth with a subtle balance of sweetness and smoked salt. Serve at the end of an exquisite meal, in a bright white espresso cup. Just don’t tell anyone it contains avocado.” – Katy Beskow
Recipes excerpted with permission from 15 Minute Vegan by Katy Beskow, photography by Dan Jones.