I didn't necessarily set out to make vegan chocolate mousse with calabaza squash. Mousse is always one of those recipes that is in the back of my mind, though!
About 10 years ago I got home from work late at night, made myself a cocktail, and endeavored to make vegan chocolate mousse out of avocados. I didn't measure anything, write anything down, or really take note of what I was doing at all! But it was absolutely the best chocolate mousse that I have ever had! And I have endeavored for years and years to to recreate it. I have come close, but never quite recreated the splendor that was that concoction!
When I puréed the calabaza squash and tasted it, the heartiness and creaminess reminded me instantly of perfectly made vegan chocolate mousse! So, of course I was going to try my hand. And I was not disappointed! While I still have this faint tinge of how delicious that one once was, this calabaza mousse definitely goes into the pantheon of one of the best mousse of all time!
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Variations of Vegan Chocolate Mousse
I roasted a calabaza squash and have been making everything that I can imagine with it! It's rich and creamy consistency goes well with both sweet and savory dishes. It's one of my favorite culinary adventures this year. I have been putting roasted calabaza squash purée in everything from chocolate mousse to hummus and curry.
This vegan chocolate mousse goes down in the history books as one of the best chocolate mousse recipes that I have ever had! It's light and refreshing without the guilt of more decadent chocolate recipes. The recipe combines roasted calabaza squash, walnuts, cocoa powder, coconut cream, coconut oil, maple syrup, and vanilla extract. There is no added sugar and is simply a deliciously decadent holiday treat.
Cut squash in half and scoop out the innards to remove all of the seeds and stringy pieces.
Once you've cut in half and removed the innards from the squash, wrap in aluminum foil. You can also place this on a baking sheet if you want to keep any of the juice from seeping through the foil.
Bake for roughly 2 hours depending on size. Make sure to flip halfway through so that the squash sides are face up.
Let cool to the touch.
Remove the skin and add squash to the food processor. Purée until smooth, making sure to scrape the sides occasionally.
Chocolate Mousse
Add the calabaza, walnuts cocoa powder, coconut cream, coconut oil, maple syrup, and vanilla extract (all of the ingredients) to a food processor.
Mix, scraping down the sides occasionally, for 5 minutes, or until the mousse is smooth.
Serve immediately for a smoother consistency. Otherwise refrigerate for at least an hour, or until set.
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