After dinner yesterday my dad was digging around in the freezer and after seeing that there were no more popsicles left, he asked me to make some more. I decided to use this as a good opportunity to try another new popsicle recipe.
I came across this recipe for vegan chocolate mousse pudding pops and because I've never had frozen chocolate mousse before, I knew that this had to be my 'something new' for today.
This recipe calls for avocado; something that would put off a lot of people. It does sound a bit gross, but the avocado actually gives the mousse that great creamy texture. And if you put enough cocoa powder in the mix then you can't taste it at all. If you want this mousse to be extra rich, I suggest melting some dark chocolate and adding that to the mix.
I also came across another chocolate mousse popsicle recipe which doesn't use avocado in the recipe. It uses silken tofu and melted dark chocolate instead of the cocoa powder. I didn't get time to try this one today, but I'll be sure to make it soon.
I made some changes to the recipe that I got from the Whipped food blog:
Vegan Chocolate Mousse Popsicles:
Yields 8 servings
- 2 avocados (not under ripe but also not too overripe, just in the middle please!)
- 1 banana
- 1/4 cup plus 1 tablespoon agave nectar
- 1/2 cup plus 2 tablespoons unsweetened cocoa powder
- 1/4 cup unsweetened soy milk
- Combine avocado, banana, cocoa powder, and agave in a food processor and pulse until smooth.
- Add soy milk and process until smooth and creamy.
- Divide mousse into 8 popsicle molds. Once full, tap the cups on the counter to get out all of the air bubbles (if you don’t do this you will end up with holes all over your mousse pops!).
- Freeze for 4 hours or until firm.
- To remove from cups- gently warm cups with hands or hot water and carefully tug the popsicle stick.