If you’re looking for a decadent date night dessert you’re in the right place! This vegan chocolate mousse dessert was inspired by a chocolate and peanut butter “terrarium” Bryan and I shared at one of our favourite vegan restaurants in Toronto. Check out Planta Yorkville if you’re in the area and want to treat yourself! Not only is this dessert delicious and decadent… you can also make it ahead and keep it in your fridge until you’re ready to serve!
My version of this layered chocolatey dessert has:
Rich chocolate avocado mousse on the bottom,
A tart cherry sauce in the middle,
And a toasted hazelnut and oat cookie crumble on top.
Decorate how you please (but I highly suggest making my Fluffiest 5 Minute Whipped Cream!)
Chocolate Avocado Mousse
I am actually not the biggest fan of the taste of avocado so I initially tried this recipe with a chocolate mousse made from coconut cream. I have included those directions in the notes section of the recipe card in case you are a little turned off by the idea of avocado in your chocolate mousse too.
BUT, when I tried this recipe with the avocado mousse… it was a clear win! Combined with the other flavours of this dessert, the richness and silkiness of the avocado definitely adds some sexy factor.
All you need is a blender and about 5 minutes:
- Add the flesh of one large avocado to your blender with,
- ⅛ cup cocoa powder.
- Melt ⅛ cup vegan chocolate chips in ⅛ cup plant milk and stir until combined.
- Add the chocolatey milk to your blender with,
- 2 tablespoon maple syrup,
- A dash of vanilla extract,
- And a pinch of salt.
- Blend until smooth! Refrigerate to chill and thicken!
Allowing this chocolate avocado mousse to chill in the fridge is what makes this much closer to a “mousse”. You can absolutely enjoy this right after blending but it will be the consistency of chocolate pudding. Both are delicious! If you want the fluffy texture of a “mousse” though, make sure to prepare this avocado mousse ahead and refrigerate overnight or for at least a couple of hours.
The Cherry Sauce
Chocolate and cherries seem like a pretty perfect date night or Valentine’s day combo to me! Using frozen cherries makes this quick cherry sauce so simple and convenient.
- In a small pot over medium low heat,
- Add 1 cup frozen and pitted cherries.
- Dissolve ½ teaspoon arrowroot or corn starch in 2 tablespoon water.
- Pour the starchy water into the pot and stir immediately.
- Allow the mixture to cook until the cherries are soft enough to be lightly crushed with the back of your spoon and the sauce has thickened.
- Sweeten with 1 tablespoon maple syrup,
- And add a splash of lemon juice to sharpen the flavour.
- Remove from the heat and cool in the fridge until ready to serve!
Just like the chocolate avocado mousse, this simple cherry sauce is best made ahead and allowed to cool in your fridge!
The Cookie Crumble
Another thing that I love about this dessert is that you can easily customize it to your favourite flavours. I love making this toasted hazelnut and oat cookie crumble for the top but you can change it up to suit your preference.
Feel free to make a nut-free crumble OR use any other nut (almonds or walnuts would be lovely!).
I always have raw nuts in my pantry and love taking a few minutes to toast them and really bring out the flavour! Check out my Pantry Tips Page to see what nuts I always have in my kitchen.
To toast the hazelnuts:
- Preheat your oven to 350 degrees F,
- Spread your raw hazelnuts on a baking tray,
- Toast for 6-8 minutes until fragrant and lightly browned,
- Allow to cool,
- Remove the skins and reserve them for another use (I love sprinkling them in oatmeal).
To make the crumble:
Grind ¼ cup toasted hazelnuts,
And ¼ cup oats (I use quick oats but rolled oats will work as well),
With 1 tablespoon cocoa powder and a pinch of salt.
Add 1 tablespoon maple syrup to moisten the mixture.
I tend to use my mortar and pestle for this small amount of a crumble but a food processor will also work. Just ensure you don’t over-process the nuts and oats.
Decorating This Vegan Chocolate Mousse Dessert
You can be as creative as you’d like with the toppings for this dessert! I love using:
- Dried goji berries or any other dried fruits you have on hand.
- Some reserved toasted hazelnuts.
- Dollops of my 5 minute coconut whipped cream.
- And some fresh mint leaves if I have them.
Making This A Parfait
Absolutely! If you prefer to not share your decadent chocolate dessert then make 2 or more individual parfaits!
I would probably try building:
- A layer of cookie crumble
- Then the chocolate mousse
- Another layer of cookie crumble
- The cherry sauce
- And finish with a little more cookie crumble
- And a good amount of coconut whipped cream (or extra chocolate mousse!)
Recipe Cost
This delicious chocolate terrarium dessert for two costs us approximately: CAD $5.55.
Making a full batch of our Fluffiest 5 Minute Whipped Cream In The World adds about $2.45 to the cost.
Let me know in the comments below how you like this vegan chocolate mousse dessert and if you choose the avocado mousse or the alternate coconut cream mousse!
If you love the idea of making this as a parfait, make sure to take a look at our equally easy to make ahead Pumpkin Pie Parfait!
Definitely make this vegan “Nutella” Chocolate Hazelnut Spread with your leftover hazelnuts!
And for another quick chocolate pudding, try this Chocolate Chia Pudding!
Print
Simple Vegan Chocolate Mousse Terrarium For Two
- Total Time: 30 minutes
- Yield: serves 2
- Diet: Vegan
Description
A vegan chocolate mousse dessert with decadent avocado mousse, cherry sauce, and toasted hazelnut cookie crumble! Perfect for date night!
Ingredients
Chocolate Avocado Mousse (see notes for coconut mousse variation)
- 1 large avocado*
- ⅛ cup cocoa powder
- ⅛ cup chocolate chips, melted
- ⅛ cup oat milk (or plant milk of choice)
- 2 tbsp maple syrup
- ¼ tsp vanilla extract
- Pinch of salt
Cherry Sauce
- 1 cup frozen cherries*
- 2 tbsp water
- ½ tsp arrowroot starch (or corn starch)
- Splash of lemon juice
- 1 tbsp maple syrup (or less sweetener as desired)
Oat Hazelnut Crumble
- ¼ cup oats
- ¼ cup hazelnuts, toasted (sub almonds or other nut of choice)
- 1 tbsp cocoa powder
- Pinch of salt
- 1 tbsp maple syrup
Additional Toppings:
- Dried goji berries (or other dried fruit, cherries, apricots, cranberries)
- Toasted hazelnuts
- Small mint leaves*
- Dollops of 5 minute coconut whipped cream
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
*The chocolate avocado mousse is best made at least a few hours in advance or the night before. You can serve it right away, the texture will just be closer to a pudding. After some time in the fridge the mixture thickens into more of a “mousse” texture. If topping this dessert with 5 minute coconut whipped cream, this can also be prepared in advance and stored in the fridge to thicken.
- To make the chocolate avocado mousse, slice the avocado and remove the pit. Scoop out the avocado flesh by running a spoon around the edges. Add the avocado to a blender with the remaining ingredients. (For melting the chocolate chips; I find it easiest to combine the milk and the solid chocolate chips, heat them in the microwave for 20 seconds, stir to fully melt the chocolate chips, and then add the chocolatey milk to the blender… I find that this helps reduce the amount of chocolate that gets stuck to the side of the blender). Blend until smooth and fully combined. Refrigerate until ready to serve (or serve right away as a pudding).
- To make the cherry sauce; add the frozen cherries to a small pot over medium heat. Dissolve the ½ teaspoon starch in 2 tablespoon water (stir or whisk to ensure the starch is fully dissolved). Add the starchy water to the pot with the cherries and stir frequently. Bring to a simmer and simmer until the cherries are warmed through and can be lightly crushed with the back of your spoon. Add maple syrup and stir. Splash with lemon juice just before removing from the heat and allow to cool slightly or refrigerate for longer storage.
- For the oat hazelnut crumble, toast the hazelnuts at 350 degrees F for 6-8 minutes until fragrant and lightly browned. Allow to cool enough so that you can handle them and then rub the skins away (you can reserve these and sprinkle them on oatmeal, salads, or on top of this dessert).
- Add the oats, toasted hazelnuts, cocoa powder, and pinch of salt to a mortar and pestle or food processor. Grind into a crumbly meal (careful to not over process if using a food processor). Stir in 1 tablespoon maple syrup to moisten the mixture.
- To assemble the terrarium dessert, spread the chocolate avocado mousse in the bottom of a serving dish, top with the cherry sauce, sprinkle the oat hazelnut crumble on top and garnish as desired. I love using dried goji berries, mint leaves, a few extra toasted hazelnuts, and dollops of 5 minute coconut whipped cream.
- Alternatively, create individual parfaits! Layer the mousse with the cherry sauce and the oat hazelnut crumble. Top with coconut whipped cream!
- Serve immediately or store, assembled, in the fridge until ready to serve. Have fun and enjoy!
Notes
Approximate Cost: CAD $5.55 for the mousse, cherry sauce, and cookie crumble. A full batch of our 5 minute coconut whipped cream costs $2.45.
To make the chocolate mousse with coconut cream instead of avocado use ¾ – 1 cup hardened coconut cream (refrigerated for at least 24 hours), 3 tablespoon icing sugar, 3 tablespoon cocoa powder, and 1 teaspoon vanilla extract. This will create a very firm mousse. You can try replacing half the icing sugar with maple syrup for a slightly less firm mousse and a more natural sweetener if desired. With this version, using any leftover coconut cream in your can for whipped cream becomes very easy.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Various
- Cuisine: American, Canadian
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