Mousse recipes!

Jenny Brock Harrison

Afternoon folks! I’m writing this after having an absolutely lovely lunch at The Green Rocket Cafe again, this time having courgette spaghetti and tofu, then vegetable curry with cucumber salad 🙂 Jacob had the same starter, then their amazing Sunday roast. We also picked up some cakes to take home and have later this evening (we’re going round a friend’s house for his birthday, so there is cake around!)

Evidence of a meal so lovely I forgot to take a picture till it was all gone 😀 I WILL remember next time, promise:

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Anyway, my latest venture has been trying to make a tasty vegan chocolate mousse, and I have had a couple of attempts so far; one not so great, another much better.

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The first one I tried was inspired by a recipe which used avocado as the main ingredient, due to its creaminess. However, I found the result far too bitter (even though I added way more xylitol than the recipe suggested), and my mouth felt a bit itchy due to an “avo-dose”. However, Jacob thought it was delicious, and I’ll put my edited recipe here anyway, just in case you’d like to try it:

Serves 2

  • 1 large avocado
  • 1/4 cup cocoa powder
  • 1/4 cup almond milk
  • 4tsp xylitol
  • 1tsp vanilla extract
  1. Purée the avocado
  2. mix the milk and cocoa together, then add to the avocado
  3. Add the vanilla and xylitol
  4. Transfer into ramekins and chill in the fridge

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My second attempt was a heavily edited version of Nigella’s instant chocolate mousse, and went much better. Of course, I had to change the ingredients to be vegan, and altered the method a bit as well:

Serves 4+ people

  • 1 1/2 cups vegan marshmallows (from Holland & Barrett), in small pieces
  • 50g soft spread (e.g. Vitalite)
  • 250g dark chocolate, in small pieces
  • 1/4 cup hot water
  • 1 cup coconut cream
  • 1tsp vanilla extract
  1. Melt water and spread in a saucepan over low heat
  2. Add the marshmallows
  3. Once a melted, smooth mixture, take off heat and add the chocolate gradually (put it back on a gentle heat if it doesn’t melt thoroughly; just make sure it doesn’t burn or boil)
  4. Whip the cream and vanilla until thick, then add to the chocolate mixture. Combine until you have a thick mousse
  5. Transfer to ramekins or a big bowl, and chill in the fridge. Decorate with more marshmallows, or whatever you want 🙂

One last mention: these vegan millionaire’s shortbread slices from Sainsbury’s taste just like the real thing! I might have one with the mousse later 😉

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