I hope everyone had a great Valentines Day with the chocolate and roses and the loving. Check out my newest Cooking with Egg TV clip, Vegan Chocolate Mousse. This recipe was inspired by one of my vegan cooking classes that I taught about a year ago. Being a vegan recipe, it can't have any animal products or byproducts of any kind. This means no milk, eggs or gelatin! I am no vegan but trust me, this dessert is one of my favorites and will fool anyone that tastes it.

Even without all of those fatty, animal based foods, this recipe is full flavored and extremely decadent. It uses avocados as a smooth and creamy base, unsweetened cocoa powder for chocolaty goodness and is sweetened with agave nectar. This is a great new food to use because it is a very sweet liquid that will dissolve easily and bind the mouse together.

The video was shot by my friend Wannakhavi Wakisi at Wana Film, edited by Brian Morrison at Woodroom Cinema and was shot in The Foley Household in Silver Spring MD. Music was provided by some very talented artist in Baltimore including Can't Hang, Daren Lake and Lazerbitch, which I think is the coolest name for a band ever! The theme song produced by Jay Crawdads and The Ill Grocer from the funktastic group, Higher Hands.

Even if you are not a vegan, this new form of chocolate mousse will blow your mind. The recipe is below and couldn't be easier to make. I hope you enjoy the video.

Now Get Crackin'!

Chef Egg

Vegan Chocolate Mousse Serves 4

2 Avocados

½ C Cocoa Powder

½ C Agave Nectar

½ t Vanilla Extract, Optional

Strawberries, Blueberries and Sliced Almonds

Place the first 4 ingredients in a bowl and whisk until smooth, about 10 minutes. You can also blend the mixture in a food processor or with a hand blender until smooth Garnish with fresh strawberries, blueberries and sliced almonds