November 17, 2018

The Best Parve Chocolate Mousse (For Passover Too!)

My objective when teaching extra-healthy cooking classes, like my recent New Year’s Detox Makeover is to give my students weapons to combat even the deepest cravings. Chocolate, sugar, fat…let’s face it, we can’t appease those longings with carrot sticks and hummus.

Don’t trust anyone who tells you otherwise!

Now, I have to admit this guilt-free dessert was not my idea. It was the idea of Shira Lenshewski, the registered dietician to the stars who co-taught the class with me. She insisted I come up with a vegan chocolate mousse because apparently it’s all the rage. “Avocado Chocolate Mousse is all over instagram and facebook. My clients need an awesome recipe for it. Elana, you must help us. ”

I’m more of a type to be in the kitchen working on ancient cooking practices than to know the latest social media trends, but that’s why I keep good (younger) company.

My goal was to make a chocolate mousse that wouldn’t taste like avocado and certainly wouldn’t taste like something a dietician requested. I have created a mousse even children will like.

I have to admit it took quite a bit of testing to get to this sumptuous recipe you have before you. I would like to thank and Laura Miller of Raw. Vegan.NotGross for the idea of adding tamari and balsamic vinegar. They may seem like odd choices, but these ingredients add umami, the combined taste of sweet and salty, which cuts the otherwise yucky flavor of avocado mixed with chocolate.

For obviouse reasons I doubled the amount of chocolate and lowered the amount of sugar that most recipes use, but also added a substantial amount of coconut milk which adds a creaminess to the flavor and texture of this mousse. Those, ladies and gentlemen, are my tricks. Feel free to share the secret with as many people as you like…I would hate for my cooking students and I to be the only ones who get to guiltlessly swoon from this bowl of whipped chocolate heaven.

The Best Parve Chocolate Mousse


  •     1 bar (3.5 oz) 70 % good dark “>Coconut Oil
  •     2 large “>agave
  •     1 can (14 oz) coconut milk, full fat


  •     Melt chocolate in a pan on low flame with coconut oil.
  •     Add the remainder of the ingredients, and the melted chocolate to your vitamix, blender or food processor.
  •     Place into serving bowls, if desired, and refrigerate for 3 hours, at least

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