I can’t believe how fast time flies when your having mousse! It was only last December when I was dreaming and scheming to make a different dark chocolate mousse every month and now I’m about to show you my seventh mousse—for July.
I have been thinking about what kind of mousse recipe I’ll get into. I’ve already tried strictly traditional French a la Julia Child, mousse with egg whites but no yolks, mousse with yolks and whites, mousse with cream, mousse with butter, mousse with sugar, mousse with dates, mousse with cocoa powder instead of melted chocolate. I thought I’d covered the gamut of basic mousse recipes until my friend reminded me of one more . .
Mousse made with avocado!
Vegan Dark Chocolate Chili Mousse Pie
- Three ripe but firm organic avocados
- 1/2 cup of brown rice syrup
- 6 drops of liquid stevia
- 1 cup of 100% pure cocoa powder
- 2 teaspoons of vanilla
- 1/4 teaspoon of pure dark chili powder
- Couple pinches of salt
- Almond or your fave non-dairy milk as needed to adjust the density
- Baked and cooled pie crust of your choice
- Garnish of choice
Puree it all up, taste and adjust, pour it into the finished crust and chill.
But before you do, keep reading—Especially if you’re a sweet freak!!
An avocado base for this mousse is by far the richest tasting of any mousses I’ve made so far. We loved the texture, the richness and were pleased that the mousse didn’t actually taste like avocados! Also the dark red chili powder was just the right amount—you could taste the hint of chili but it didn’t overwhelm the mousse and it enhanced the flavor of the chocolate in a very unique way. Not particularly a light mousse, though.
This was also an extremely chocolatey mousse, especially compared to the date-based ones I made for May and June. It had a truly dark chocolate taste. But it was not sweet! At first I was not even going to share this recipe because of that. But me and my Hubbin’, well, we weren’t going to ignore a dark chocolate chili mousse pie just sitting there waiting to be eaten!
We both said the same thing about it—“It’s not sweet at all but the taste really grows on you!”
This mousse, though not sweet, was not the least bit bitter. I liked it a great deal just the way it is because, frankly, I do not need things to be extremely sweet.
If you really do love sweets, you could make this sweet with honey, maple syrup or something else. But I don’t use much honey and I think maple syrup would not be a compatible taste. I also don’t use agave as it reacts in your body just like high fructose corn syrup.
What to do?
I had several ideas that I will be trying and maybe we’ll re-visit this mousse pie down the road when I’ve experimented. One thought was to use a sweet crust such as a pressed date-nut kind of crust. That would probably be very good!
Another idea—and this will rock your dessert boat—is to make this mousse into a savory non-dessert mousse. That really intrigues me and that was my first idea when I tried the mousse before it was even in the pie crust. I’m going to have to do some sniffing and tasting—aromatherapy if you will—to see what savory herbs will combine with this mousse. And then I can imagine serving it in an individual little crust, perhaps made with filo dough, along with a dark green salad such as arugala. Why not? I made a savory dark chocolate sauce for beets, didn’t I?
I’m liking that idea!! I’m going to work on this and I’ll get back to you in August when it’s dark chocolate mousse time once again. In the meantime, I think I’ll try my dark chocolate chili mousse for second breakfast . . .