Looking for a delectable dessert that’s quick, delicious and guilt-free? You’ve found it! This luxurious 5-spice chocolate mousse is borderline good for you. It’s mostly made from avocado, coconut cream and dark chocolate.
Avocado is high in vitamin K, folate, vitamin C, potassium, B vitamins and vitamin E. Avocados are also loaded with heart-healthy monounsaturated fats and fibre, and can actually lower cholesterol.
Coconut cream also brings lots of vitamins and minerals to the table, like potassium, calcium, magnesium, iron, folate and vitamin C. It has natural anti-inflammatory and anti-bacterial properties too.
Dark chocolate is surprisingly nutritious for what many consider to be a naughty sweet indulgence. A 100g bar of 70% cocoa dark chocolate is packed with iron, magnesium, copper and manganese. Like avocado, it’s got lots of monounsaturated fats to make your heart happy, and natural antioxidants, like polyphenols, flavanols and catechins.
Need I say more? This chocolate mousse is basically a health food. You’re welcome.
Here is how to make this guilt-free five-spice chocolate mousse.
- 100g dark chocolate (70% – 80% cocoa), chopped into smaller pieces.
- 4 avocados
- 1 can of coconut cream (approximately 120g)
- ⅓ cup of maple syrup
- ¼ cup cacao powder
- ½ tsp of Chinese five-spice powder
Melt the dark chocolate carefully in the microwave or over a double boiler on the oven. Be careful not to burn the chocolate or you will have to start with a new block of chocolate. I melt mine 30 seconds at a time in the microwave and mix the chocolate between each heating.
Combine the flesh from the avocados, coconut cream, maple syrup, Chinese five-spice powder, and cocoa powder in a bowl.
Give the ingredients a whip with an electric mixer.
Add the melted dark chocolate to the bowl with the other ingredients.
Whip the mixture with an electric mixer at half speed for about 10 seconds. Then scrape the sides of the bowl with a spatula. Bump up the blender speed a bit and blend for 20 seconds. Scrape the sides of the bowl again with a spatula and blend for another 15 seconds, or until the mixture is smooth and creamy.
Scoop the chocolate mousse into small serving bowls or cute vintage teacups to serve.
Try it with coconut whipped cream
This chocolate mousse is delightful with a garnish of freshly whipped coconut cream. To make coconut whipped cream:
- Put a can of coconut cream in the fridge to chill overnight.
- When you’re ready to whip the cream, remove it from the fridge, open the can, and scoop the top solid white layer of the coconut cream only into a bowl. Leave the liquid clear behind.
- Add a bit of icing sugar and vanilla bean paste for a sweater touch.
- Whip the coconut cream until it is smooth and peaks form, just like regular whipped cream.
Drop of a dollop of coconut whipped cream on your five-spice chocolate mousse bowls just before serving. I dare you not to fall in love with this guilt-free dessert.
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