Vegan Sourdough Avocado Chocolate Discard Mousse
A sophisticated vegan mousse that transforms sourdough discard into a silky, dairy-free dessert. Creamy avocado balances dark cocoa powder and a hint of sourdough tang, sweetened with maple syrup and topped with your choice of garnishes. No baking required—ready to eat in 30 minutes.
- Prep
- 10 min
- Cook
- —
- Wait
- 30 min
- Total
- 40 min
- Makes
- Serves 4 as individual portions
Steps
Before you start
- Use a ripe but firm avocado—avoid mushy or browning ones, as they result in watery, separated mousse
- Have your sourdough discard at room temperature and recently fed, not cold from the fridge
- Sift the cocoa powder before adding to avoid lumps in the final texture
- Measure and prepare all ingredients before you start blending
Pit and scoop avocado
- Cut the avocado in half lengthwise.
- Tap the pit gently with the blade of a sharp knife to lodge it, then twist and pull to remove it.
- Using a spoon, scoop the pale green flesh directly into your blender or food processor, scraping right up to the skin.
- You should have about 3/4 cup (160g) of avocado flesh.
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Ready when: Avocado pit removed and flesh fully scooped
Tip: Slice a ripe but slightly firm avocado—if it's mushy or browning inside, the mousse will separate and become watery
Combine cocoa and ingredients
- Add the sifted unsweetened cocoa powder (3 tbsp/25g), active sourdough discard (1 cup/120g), pure maple syrup (2.5 tbsp/40ml), vanilla extract (1 tsp/5ml), sea salt (1/4 tsp), and instant espresso powder if using (1/2 tsp/1g) to the blender with the avocado.
Blend until creamy smooth
- Blend on medium speed for about 30 seconds, scraping down the sides as needed.
- Then add 2 tbsp (30ml) of the plant milk and blend for another 30–45 seconds until you have a thick, smooth, mousse-like consistency.
- The mixture should be uniform in color with no visible cocoa streaks or avocado chunks.
- If it looks too thick to spoon easily (thicker than pudding), add the remaining 1 tbsp (15ml) of plant milk gradually while blending until you reach the right consistency.
- Stop before it becomes too thin or grainy.
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Ready when: Smooth, thick mousse-like texture, uniform dark brown-green color, no lumps or streaks, spoon-able but not runny
Tip: Start with the minimum plant milk—you can always add more, but too much liquid ruins the mousse. The mixture should be thick enough to hold its shape on a spoon but soft enough to eat easily.
Divide into serving bowls
- Using a rubber spatula or large spoon, divide the mousse evenly among 4 small serving glasses, small bowls, or coffee cups (about 1/3 cup or 80ml per serving).
- Smooth the tops lightly with the back of a spoon for an elegant presentation, or leave them slightly textured as you prefer.
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Tip: Use small portions because this mousse is rich; a little goes a long way. The combination of avocado, sourdough, and cocoa creates intense flavors.
Refrigerate to chill and set
- Cover loosely with plastic wrap to prevent condensation and absorbing fridge odors, or leave uncovered if you prefer.
- Refrigerate for at least 30 minutes.
- During this time, the mousse firms up from its initial thick, pudding-like state to a silky, spoon-tender texture, and the sourdough tang melds with the chocolate and avocado flavors.
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Ready when: Mousse is chilled, slightly firmed, and silky
Garnish and serve
- Just before serving, top each portion with your choice of garnish: cacao nibs, dark chocolate shavings, a light dusting of cocoa powder, fresh berries, or a dollop of whipped coconut cream.
- Serve chilled with a small spoon.
- The mousse is best enjoyed within 2 days of making, though the flavors actually improve after 12–24 hours in the fridge.
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Ready when: Mousse garnished and ready to eat
Tip: Garnish just before serving to keep cacao nibs crisp and chocolate shavings from melting
Good to know
Tips
- The sourdough discard is the secret ingredient—its tang balances the richness of avocado and adds sophisticated depth to the chocolate flavor. Don't skip it.
- For a lighter, airier mousse, whip 3 tbsp of aquafaba (reserved liquid from canned chickpeas) to stiff peaks and fold it in gently after blending for a more traditional mousse texture.
- Your blender must be powerful enough to fully smooth the avocado and cocoa together. If using a weak hand blender, blend longer and in pulses. A food processor works beautifully too.
- Mousse oxidizes and browns slightly over time as the avocado ages, but the sourdough and chocolate flavors deepen, making it taste better the next day. Cover tightly to slow browning.
Make ahead
Yes. The mousse can be made up to 2 days in advance. Store covered in the refrigerator. The sourdough tang and chocolate flavors actually deepen and improve over time.
Storage & reheating
Store covered in the refrigerator for up to 3 days. The mousse will firm slightly as it sits. Do not freeze—the avocado will become mushy and separated when thawed, compromising the texture. To serve, let it warm to cool room temperature for 10 minutes if you prefer a softer texture, or serve straight from the fridge for a firmer consistency.
Substitutions
- Unsweetened plant milk (almond, oat, or coconut) → Dairy milk or any unsweetened plant milk (cashew, oat, coconut). Use the same amount. Thicker plant milks like cashew may require slightly less liquid.
- Pure maple syrup → Agave nectar, coconut nectar, or brown rice syrup. Use the same amount. Adjust to taste as sweetness varies. Avoid honey if vegan.
- Unsweetened cocoa powder → Dutch-process cocoa powder or raw cacao powder. Dutch-process will be darker and less acidic. Raw cacao is more delicate. Use the same amount.
- Active sourdough starter or discard → Thick unsweetened vegan yogurt or cashew cream. Yogurt adds tanginess; reduce maple syrup by ½ tbsp. Cashew cream won't have sourdough tang but works well.
