Chocolate Mousse Crumble

This is a semi-raw, rich & creamy mousse that’s dairy, gluten and egg free! There’s a hint of coconut flavour from the coconut milk, but you can’t taste the avocadoes at all, I promise. The tartness of raspberries cuts through the richness of this nicely – I recommend serving with fresh or defrosted raspberries (or any other berry), or a berry coulis.

I made this on a whim tonight, with a list on ingredients but no guidance on quantities. A huge thanks goes out to my friend Jodie for the inspiration.

Choc Mousse Crumble
Serves 10

Mousse:
3 Haas Avocadoes
270ml Coconut Milk*
2 TBSP Raw Cacao Powder
1/4 C + 2 TBSP Agave Nectar

Crumble:
1/4 C Almonds
2 Pinches Cinnamon Powder

  • Blend together all mousse ingredients in a food processor until smooth.
  • Divide mixture in a couple of silicone muffin trays. Your mixture will make 10 serves of mousse.
  • Pulse together crumble ingredients, sprinkle onto mousse and freeze for at least 3 hours. If you choose to freeze longer, remove individual serves from silicone tray and defrost in fridge for approx an hour before serving.

*I recommend choosing a full fat coconut milk that doesn’t contain emulsifier. In Australia, the Ayam brand is good! It has a clear definition between the milk and the solid cream layer on top.

2 thoughts on “Chocolate Mousse Crumble

  1. Pingback: Raw Chocolate Custard & A Healthy Parfait! | Appetite Affliction

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