A classic chocolate mousse cake with three luscious layers, avocado mousse on a no bake brownie, with a soft coconut cream on top. A healthier personal dessert for holidays and dinner desserts.
This chocolate mousse cake is lighter and healthier than traditional mousse cake. I had a fancy chocolate mousse cake just like it years ago in a downtown DC hotel. From that, my inspiration comes!
Of course that one of the past was made of heavy cream and sugar, full of fat and dairy. So my re-creation had to be super healthy and plant-based. So I decided to build it with a base of raw brownie, middle layer of avocado mousse, and a creamy top of coconut cream.
Why You'll Love This Cake
A mousse cake made healthier. A traditional mousse layer is made from cocoa powder, whipped cream and sugar, while this chocolate mousse layer is made with avocado, cocoa, and maple syrup. Date paste can also be used instead.
Nutrition specifics. This delicious mousse cake is made of three nutritious ingredients: coconut cream, avocado, and cocoa powder. Coconut cream boosts the heart and muscles, provides electrolytes, prevents fatigue, improves digestion, prevents constipation, manages blood sugar and more. Avocados are nutrient-dense and contain nearly 20 vitamins and minerals. Cocoa powder has 40 times the antioxidants of blueberries, and is rich in iron, magnesium, calcium and a great antidepressant.
The fluffy whipped cream top. I whipped full-fat coconut milk with powdered sugar into a fluffy cream. You can use your favorite whipped cream as well.
Ingredients
Raw Brownie
- Oat flour. Any flour works, but oat flour adds another level of fiber and nutrients.
- Walnuts. Nuts like walnuts add protein and brain-power.
- Dates. Soak dates in just-boiled water for ten minutes. Pit or buy pitted.
- Cocoa.Use dutch-processed or regular cocoa.
Chocolate Avocado Mousse
- Avocado.
- Maple syrup.
- Cocoa powder.
Whipped Cream Top
- Coconut milk.
- Powdered sugar.
It's also helpful to have vertical walled paper cups but if you don't have those, make it in traditional cupcake papers.
Steps To Make
Preparation
Refrigerate coconut cream cans overnight, and submerge dates in just-boiled water.
Fill a cupcake pan with paper liners. Refrigerate a mixing bowl to make whipped coconut cream.
Make Raw Brownie (bottom layer)
In a blender or food processor, pulse all ingredients until smooth. You want the mixture to be sticky so add a touch of water if it is too dry. Press mixture into each cup liner and put in the freezer or just set aside.
Make Chocolate Mousse
Blend ingredients until smooth, spread equally on top of base in the cups, using a spoon to smooth top. Set into freezer for at least one hour to make solid.
Make the Coconut Cream (top layer)
Open the chilled coconut milk cans, pour off liquid and reserve for smoothies. Put solid portion in a mixing bowl, add sugar and vanilla and hand-mix for about 4-5 minutes until it is whipped cream.
Depending on your brand or can, this can sometimes vary in texture, however, even just blended and somewhat creamy is suitable for this recipe. It can't be liquid though, so if it is, either open another can and add more solid or actually use another creamy middle layer for this recipe, such as yogurt or even ice cream. It doesn't happen often, but coconut cream is not always dependable so I want to give you options.
Assembly
Pour the cream on to the middle layer, spread with a spoon and freeze the cups overnight or at least four hours to be able to peel off paper. Then keep the dessert refrigerated.
How to Serve
The next day, frozen, peel off the paper. To serve, I thaw 10 minutes before serving, and I topped each with chocolate curls and a dusting of confectionery sugar!
Recipe Tips
oat flour: Buy it or blend rolled oats to make flour
dates: Soften by putting them in just-boiled water for 10 minutes
coconut milk: Use the type in a can. Refrigerate it overnight to be sure the solids separate. Then use the solids in this recipe.
powdered sugar: You can use any powdered sugar but organic powdered sugar tastes better.
cupcake liners: I used straight and smooth-sided muffin papers to get the smooth side look, but normal cupcake papers also work.
Store
These cakes need to be stored in a sealed container and in refrigerated where it can last two days. It can also be frozen for about two months before it will probably develop dry out.
FAQS
Should You Refrigerate Chocolate Mousse Cake?
Yes, both to make it solid between layers, and to serve it chilled.
Why Is It Called Mousse?
Mousse cakes are similar to a fluffy whipped cream, and are named after the French word for "froth" which is mousse.
What's the Difference Between Ganache and Mousse?
Mousse, whether it be traditional or vegan, is alike a fluffy whipped cream. However, ganache, whether traditional or vegan, is like a thick icing or frosting.
How Long Can You Leave A Mousse Cake Out?
This vegan cake can be left out several hours longer than a traditional dairy-based mousse cake. However, it should be refrigerated overnight, or frozen long term, and tastes better when served chilled.
More Chocolate Treats
- Twix Cups
- Homemade Protein Bars
- Chickpea Chocolate Clusters
- Vegan Fudge
- Butternut Squash Fudge Recipe
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📖 Recipe
Chocolate Mousse Cake
Ingredients
Raw Brownie
- ⅓ cup oat flour
- ¼ cup walnuts
- 3 dates
- 2 tablespoon cocoa powder
- 3 tablespoon water
Chocolate Avocado Mousse
- 1 avocado
- 2 tablespoon maple syrup
- 2 tablespoon cocoa powder
- ½ teaspoon vanilla
Whipped Cream Top
- 1 (13.6oz can) full-fat coconut milk
- ½ cup organic powdered sugar
- ½ teaspoon vanilla
Useful Equipment
Instructions
Prep
- Refrigerate coconut cream cans overnight, and submerge dates in just-boiled water.1 (13.6oz can) full-fat coconut milk, 3 dates
- Fill a cupcake pan with paper liners. Refrigerate a mixing bowl to make whipped coconut cream.
Make Raw Brownie (bottom layer)
- In a blender or food processor, pulse all ingredients until smooth. You want the mixture to be sticky so add a touch of water if it is too dry. Press mixture into each cup liner and put in the freezer or just set aside.⅓ cup oat flour, ¼ cup walnuts, 2 tablespoon cocoa powder, 3 tablespoon water, 3 dates
Make Chocolate Mousse
- Blend ingredients until smooth, spread equally on top of base in the cups, using a spoon to smooth top. Set into freezer for at least one hour to make solid.1 avocado, 2 tablespoon maple syrup, 2 tablespoon cocoa powder, ½ teaspoon vanilla
Make the Coconut Cream (top layer)
- Open the chilled coconut milk cans, pour off liquid and reserve for smoothies. Put solid portion in a mixing bowl, add sugar and vanilla and hand-mix for about 4-5 minutes until it is whipped cream. Depending on your brand or can, this can sometimes vary in texture, however, even just blended and somewhat creamy is suitable for this recipe. It can't be liquid though, so if it is, either open another can and add more solid or actually use another creamy middle layer for this recipe, such as yogurt or even ice cream. It doesn't happen often, but coconut cream is not always dependable so I want to give you options.½ cup organic powdered sugar, ½ teaspoon vanilla, 1 (13.6oz can) full-fat coconut milk
- Pour the cream on to the middle layer, spread with a spoon and freeze the cups overnight or at least four hours to be able to peel off paper. THEN keep the dessert refrigerated.
Serve
- The next day, frozen, peel off the paper.To serve, I thaw 10 minutes before serving, and I topped each with chocolate curls and a dusting of confectionery sugar!
Store
- These cakes need to be stored in a sealed container and in refrigerated where it can last two days. It can also be frozen for about two months before it will probably develop dry out.
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