Easter is so close now and the shops are filled with chocolate and hot cross buns… and I’m way more interested in the chocolate! I often make chocolate mousse for events and have been trying to come up with a dairy and egg free version and I’ve finally nailed it! And there’s no avocado in sight.

II’ve paired up with Koko Black to make this Easter treat and totally took inspiration from their Sunny Passionfruit treasured eggs for this dessert. Using a good quality chocolate in this mousse is so important, you want something that will melt smoothly, has no added dairy ingredients and is rich in flavour. I’m a big fan of using Koko Black’s chocolate dotties as the flavour is incredible, and they melt really smoothly. Anything rich and high quality will work, but stick to 54-70% dark chocolate to make sure you get a nice smooth finish and full chocolate flavour. This dessert is entirely vegan minus the egg decorations!

I’m super not into avocado based mousse, it tastes like off avo to me and it’s just not my jam. I also wanted this to have the texture of a whipped mousse so I turned to coconut! And as I was going with a dark chocolate and passionfruit vibe I felt like the coconut would only help bring the flavours together.

I’ve used coconut cream and coconut yoghurt to get a lighter, fluffier texture. There’s a super subtle tang from the yoghurt and this actually perfectly components the passionfruit to help cut through the richness.

The recipe is so simple and has very few ingredients. If you want to keep it vegan just use dark chocolate shavings for decoration instead of chopping up the passionfruit egg!

Serves 4 – 6

Ingredients

200g dark chocolate (I used coco black chocolate dotties)

1 cup plain coconut yoghurt, unsweetened

1/2 cup coconut cream

1 tsp vanilla extract

2 taps maple syrup

Passionfruit cream

2/3 cup chilled coconut cream

2 passionfruit

Decoration (optional)

Shaved chocolate (I used a Koko black passionfruit dark chocolate egg)

Directions

Place chocolate in a heatproof bowl above a simmering pot of water and stir slowly to melt. Take off the heat as soon as the chocolate has melted.

Meanwhile, pour the yoghurt into a stand mixer (or use an electric beater) and beat for 1 minute, add the coconut cream and beat until the mixture is light and fluffy. Add the vanilla extract and maple syrup and beat well.

Allow the chocolate to cool for 2 minutes and then pour into the whipped cream and yoghurt. Fold the chocolate into the whipped mix, gently. Mix until just combined and pour into 6 small ramekins. It’s rich so keep the servings small, you can make 4 larger sense if you’d prefer.

Place in the fridge for at least 3 hours or over night. Also chill your remaining coconut cream.

When ready to serve make the passionfruit cream. Strain the pulp from 2 passionfruit, reserving this seed filled pulp for presentation. Whip the remaining coconut cream until. Thickened then gently fold through the strained passionfruit pulp.

Spoon 2 tsps of the cream on to each mousse, spoon over some of the seedy pulp and then sprinkle with shaved chocolate.

HH. x