Chocolate Mousse



This is quickly going to become a regular in my house. You can skip the setting time and devour it straight away if you’re desperate, but the setting time just allows for more of a mousse texture and thickens it up a little more.

Like all the ‘treats’ I eat, this is GOOD for you. This is a bowl of medicinal foods that hold anti-inflammatory and anti-oxidant properties, will feed your beneficial microbes and aim to heal or maintain the health of your gut lining.


250g avocado (flesh only)

3/4 cup coconut cream

2 teaspoons vanilla essence

2 tablespoon sweetener of your choice; liquid stevia, Lakanto, honey or maple syrup

3 tablespoons cacao powder

2 teaspoons gelatin (you may omit this if you’re vegan. If you have agar agar, use that, or leave both out and it will still be absolutely delicious though just not as thick)

1/4 cup water

Pinch of salt

Chocolate Mousse2.jpg


  1. Combine the gelatin and water, and set aside to ‘bloom’ the gelatin just for a couple of minutes.

  2. Meanwhile, add the coconut cream to a little saucepan on low heat, and then add the gelatin to the coconut cream and dissolve it through. Allow to cool just slightly.

  3. Place all of the ingredients into your blender and blend on medium to high speed until all is completely smooth.

  4. Taste the mixture to ensure the sweetness is to your liking, and amend if required.

  5. Place in your fridge for 30 minutes to an hour or so, until firm and cold enough to enjoy, or place in your freezer for 15 to 30 minutes and enjoy.

  6. If you want it extra ‘moussey’, place back in your blender, blend for a few seconds, scoop out and enjoy.

  7. It is beautiful alone, though also delicious with fresh mint and strawberries.

Sheridan Williamson