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Chocolate Orange and Amaretto Mousse Recipe

Dairy Free




  • 320ml good-quality coconut cream or refrigerated full-fat tinned coconut milk
  • 3tbsp runny peanut or almond butter
  • 3tbsp cacao powder
  • 2-3tbsp maple syrup
  • 2tbsp Amaretto
  • zest of 1 orange

For the caramelised oranges

  • 1tsp coconut oil
  • 3 oranges, peeled and cut into slices
  • ½ vanilla pod, split and the seeds scraped out, or ½tsp vanilla extract or paste

To serve

  • grated dark chocolate, with at least 70% cocoa solids
  • 4 slices of orange (optional)


Add the coconut cream and all the other ingredients to a bowl.

Use an electric hand-held whisk to mix everything together until fluffy (be careful not to overblend).

To make the caramelised oranges, heat the coconut oil in a small to medium saucepan and fry the orange slices before finishing off with the vanilla.

To serve, add a couple of caramelised orange slices to the bottom of each serving glass and spoon in the mousse.

Top with grated chocolate and an orange slice (if using).

Refrigerate before serving or eat immediately.

Recipe courtesy of Celebrate: Plant-Based Recipes for Every Occasion by Bettina Campolucci Bordi (Hardie Grant) Photography: Louise Hagger


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