French Silk Pie

These mini chocolate mousse cakes are inspired by the classic French silk pie, reinvented vegan with a silky avocado-and-coconut base. No baking needed — just blend, chill, and finish with fluffy coconut whipped cream.

Prep Time 30

Cook Time 0

Chilling time 1

Total Time 1 30

Choose Serving Size 4

Ingredients

For the chocolate mousse:

3 ½ cups full-fat coconut milk canned, refrigerated overnight, just the thick part
⅓ cup raw cacao butter chopped
1 Tbsp cacao powder
2 Tbsp maple syrup
1 avocado ripe, peeled and pitted
½ tsp natural vanilla extract
⅓ tsp instant coffee
1 pinch sea salt

For the vegan whipped cream:

1 tbsp cane sugar
4 drops vanilla extract
1 cup coconut cream

For the topping:

2 Tbsp dark chocolate shredded
2 Tbsp berries

Instructions

In a food processor or blender, add the avocado, maple syrup, vanilla, salt, and coffee.
Process until smooth and fully incorporated. Set aside.
In a double boiler, melt the cacao butter over low heat. Remove from heat and stir in the cacao powder.
Use a hand mixer to whisk the thick part of the coconut milk until fluffy.
Using a rubber spatula or wooden spoon, gently fold the whisked coconut milk into the melted cacao butter mixture and the avocado mixture. Mix until well incorporated.
Divide the batter between the mini cake tins and place them in the fridge to set overnight.
For the whipped cream, add the coconut cream, vanilla extract, and cane sugar to a large mixing bowl. Whisk with a hand mixer until fluffy, then refrigerate.
To serve, gently unmold the cakes onto serving plates, top each with the whipped cream, and garnish with shredded dark chocolate and berries.

Notes

The overnight set in the fridge is required, not optional — the mousse cakes need that time to firm up before serving. Make sure the garnish dark chocolate is certified dairy-free to keep the recipe fully vegan. Store leftovers covered in the fridge for up to 3 days.