© 2013 mathewguiver

Vegan chocolate banana mousse

I remember the first time I cooked for my boyfriend David… It was our fourth date, and I made yeast rolls, homemade raviolis, and a classic french mousse for dessert. As I’ve mentioned before, David is a chocolate maniac and I knew that a high quality mousse would be the way to his heart.

Unfortunately, that classic french mousse was full of high calorie ingredients like eggs, heavy cream, and sugar. Since it’s more of a “special occasion” kind of dessert, I came up with this healthier variation.

Most of the vegan mousse recipes I found online called for avocado, and although I’m a huge avocado fan, I don’t really like it in my mousse. Don’t get me wrong, I enjoy using ingredients in unconventional ways, but the avocado mousses I’ve tried always have a bit of an odd flavor.

My vegan chocolate mousse recipe is made from a banana base. I also use a few dates, which are like one of the best ingredients available to us vegan chefs. They can be very easily transformed in the food processor, and are a great, natural way to both add sweetness, and density to a dish.

Ingredients:

2 bananas
8 pitted dates
1/2 can coconut milk
1 Tbsp agave
1/2 tsp vanilla
2 Tbsp cocoa powder
Kosher salt

Directions:

1. Open a can of coconut milk, please note that you want thai style, thick, canned coconut milk. Don’t try this recipe with a thinner coconut milk beverage, as it has a significantly lower percent of fat and won’t make for as good of a mousse.

2. Pour half the can of milk into a food processor, add bananas, pitted and chopped dates, agave, and vanilla. Pulse until smooth.

3. Add cocoa powder, and a pinch of salt. Pulse, then scrape down the sides of your food processor. Repeat as needed until your have a very smooth consistency.

4. Transfer chocolate mixture to a different bowl, then use an electric mixer or immersion blender with a whisk attachment to incorporate air into the mousse. You’ll need to whip for a solid 5 to 10 minutes, and unlike when you’re whipping egg whites or heavy cream, don’t expect any significant increases in volume.

5. Scoop or pour mousse into individual ramekins, then cover with saran wrap and let sit in the refrigerator for an hour before eating. Serve as is, or top with fresh banana slices.

2 Trackbacks

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    […] Chocolate banana mousseĀ (gluten-free; vegan) […]

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