Butternut Squash Chocolate Mousse

Don't worry, ads are not going to appear on your printed document!

a spoon digging in a bowl filled with chocolate mousse and coconut yogurt.

5 from 11 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

This easy 3-ingredient Butternut Squash Chocolate Mousse is an healthy dessert made with a light, fudgy chocolate texture. It's dairy-free, vegan, and a great way to add some veggies to your day while enjoying a treat.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/butternut-squash-chocolate-mousse/ or scan the QR code here ➡️

Prep Time10

set in the fridge1

Total Time1 10

Servings: servings (1/2 cup)

Calories: 213kcal

Author: Carine Claudepierre

Ingredients

14 oz. Butternut Squash cooked, cooled at room temperature (note 1)
4 oz. Semi-Sweet Vegan Chocolate Chips - I used 55% dairy-free chocolate chips (note 2)
2-3 tablespoons Almond Milk at room temperature, not cold! (note 3)

US Customary - Metric

Instructions

Peel, dice, and cook the butternut squash - you can steam it in a veggie steamer basket or place it in a large saucepan. Cover it with cold water, bring to a boil, and cook for 10 minutes or until the cubes are fork-tender.
Drain the squash over a sieve, let the squash cool down, and steam out completely before using. The vegetables should be at room temperature, no more steam comes from the veggie, and the cooked squash shouldn't be cold from the fridge. Weight the amount called by the recipe.
Melt the chocolate chips in a glass bowl using a double broiler method. To do so, first, boil water in a pot and stop the heat. Then, place the glass bowl with the chocolate chips above the warm pot and stir. Use a silicone tool to stir the chocolate chips gently, until they are fully melted.
In a high-speed blender, add the cooked butternut squash at room temperature, warm melted chocolate, and blend. It's gonna burst on the sides of the jug, stop, scrape sides and ready until smooth. Gradually add the room temperature plant-based milk (not cold from the fridge, or the chocolate will firm up and form lumps).
Divide the mixture into ramekins, film the top of each ramekin with a piece of plastic wrap - make sure it touch the top of the mousse. R Refrigerate at least 3 hours to overnight.
The next day, remove the plastic film. The texture will be very thick and fudgy and you can absolutely eat it this way, or, for a mousse texture, stir very well with a spoon. As you stir the texture become light and creamy like a mousse.
Serve with a dollop of coconut yogurt and shredded dark chocolate.

Notes

Note 1: The cooked squash must be at room temperature, not cold out of the fridge. If too cold, the melted chocolate will harden, and the mousse will not form. I didn't try another vegetable, but orange sweet potato puree or pumpkin puree should work.

Note 2: Use semi-sweet vegan chocolate from 55% cocoa for a sweet mousse. This mousse has no added sugar, so if you use dark chocolate, the taste is bitter.

Note 3: Any plant-based milk works. Make sure it's not cold out of the fridge, or it hardens the melted chocolate and forms lumps. You can use coconut cream or soy cream for a richer mousse texture.

Nutrition