Vegan Chocolate Avocado Protein Mousse
⏱ 10 min💪 16g protein per serving🔥 ~280 cal🍽 4 servings
Avocado mousse fails in two ways: under-ripe fruit and under-blending, and both show up as a green, grassy aftertaste. Use avocados soft enough to dent with your thumb, and run the processor until the mousse turns glossy. Chocolate protein powder does double duty here, thickening the mousse and covering any avocado flavor that survives.
Ingredients
- 2 large ripe avocados
- 2 scoops (64g) chocolate plant protein powder
- 1/2 cup unsweetened cocoa powder
- 1/3 cup pure maple syrup
- 1/2 cup unsweetened soy milk, plus more as needed
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- Scoop the avocado flesh into a food processor, discarding any brown spots, and blend it alone for 30 seconds into a smooth paste.
- Add the maple syrup, soy milk, vanilla, and salt and blend another minute, scraping down the sides twice.
- Add the cocoa powder and protein powder and blend for 90 seconds, until the mousse is glossy, uniformly dark, and no longer grainy on the tongue.
- Add soy milk a tablespoon at a time if it is too stiff to fall off a spoon, since plant protein thickens it more than you expect.
- Divide among four small jars, press plastic wrap directly onto the surface, and chill for at least 1 hour to let the flavors settle.
- Store covered in the fridge for up to 3 days. The surface may darken slightly from oxidation, which is harmless, so just stir before serving.
Tips
- Taste before chilling. Cocoa brands vary a lot in bitterness, and cold mousse always tastes less sweet than room-temperature mousse.
- A blender will work but you will fight it. A food processor handles a mixture this thick without needing extra liquid, which is what keeps the mousse dense.
- Finish with flaky salt and toasted hazelnuts. The crunch matters more than it sounds when everything else in the jar is this smooth.
FAQ
- Can you taste the avocado?
- Not if the fruit is properly ripe and you use full-strength cocoa. Under-ripe avocado is the usual culprit when people say they can taste it.
- Can I use vanilla protein powder instead?
- Yes, just add 2 more tablespoons of cocoa. Unflavored pea protein works too but needs an extra tablespoon of maple syrup to balance it.
- How far ahead can I make it?
- Up to 3 days. Press the wrap directly against the surface or the top layer dries into a skin.
- Why is my mousse grainy?
- Either the blend was too short or your powder is rice-based, which is grittier than pea. Blend another 60 seconds and chill it; hydration smooths out most of it.
