Our Project Management Director, Becky, treated us all to homemade chocolate mousse for National Chocolate Mousse Day. She brought in two very yummy versions of the treat. The recipes are below.

Vegan Chocolate Mousse:


150 g dairy-free dark chocolate
2 large ripe avocados
2 tablespoons cocoa powder
2 teaspoons vanilla bean paste
3 tablespoons maple syrup
160 g tin of coconut cream

  1. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.
  1. Meanwhile, halve and stone the avocados, then scoop the flesh into a food processor, discarding the skins. Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.
  2. Pour in the cooled chocolate, then pulse a final time until creamy and smooth. Divide the mixture between six small bowls, then pop in the fridge to chill for at least 30 minutes. Serve with an extra grating of chocolate and a fresh fruit salad.


Family Favorite Chocolate Mousse:

My mother-in-law has a family favorite chocolate mousse recipe that came with a food processor she’s had for many years. I’m not sure the brand of the appliance, so I can’t link to it, but here is the recipe from a picture.

½ cup heavy whipping cream
6 ounces semisweet chocolate, melted
3 tablespoons sugar
¼ cup strong hot coffee
1-2 tablespoons dark rum (optional)
3 eggs, separated

  1. Position multi-purpose blade in work bowl. Add cream to bowl and process until thickened, about 25 seconds. Remove cream from bowl.
  2. Add melted chocolate, sugar, coffee, rum, and egg yolks to bowl. Process with several short pulses to combine. Stop and scrape bowl. Pulse 2 to 3 times. Add thickened cream and pulse just until mixed in.
  3. Whip egg whites with electric mixer until stiff, but not dry. Carefully fold chocolate mixture into egg whites. Pour into individual serving dishes and chill until firm.