Tracey Bregman & Christine Avanti-Fischer Make Vegan Chocolate Mousse 🍫 | Creamy & Indulgent!

Start by introducing the recipe and the ingredients needed for the vegan chocolate mousse.

Score the vanilla bean by flattening it and using a knife to scrape out the vanilla bean paste.

Cut the avocados in half, remove the pit, and scoop the flesh into a bowl.

Microwave the extra dark chocolate chips in 30-second intervals until melted, ensuring they are not bubbling hot.

Add the vanilla bean paste, extra dark cocoa powder, maple syrup, and Celtic sea salt to the bowl with the avocado.

Pulse the mixture in a blender until smooth, making sure to pulse four to five times initially, then blend until fully combined.

Smooth out the top of the mousse to make it visually appealing.

Refrigerate the mousse to set while preparing the hard chocolate coating.

For the hard chocolate coating, microwave 2 cups of chocolate chips with 2/3 cup of coconut oil until melted, stirring to combine.

Pour the melted chocolate mixture over the chilled mousse.

Equipment Needed

Spice Level:

Dietary