Incredibly Airy and Decadent Avocado Chocolate Mousse

Recently I finally broke down and got a "cream whipper."  It's the canister that you make your own whipped cream in, and according to my research works with coconut milk.  I have made whipped coconut cream in my mixer plenty of times, but this seemed to offer the promise of something even lighter and more reminiscent of my dairy days and cans of whipped cream on pumpkin pie.  With Thanksgiving right around the corner (okay, it's only just barely Fall, but it's close), and a kick ass pumpkin pie recipe (I use the one from Vegan Pie in the Sky and it is F-L-A-W-L-E-S-S), I knew I had to try it out.  I started trying just coconut cream from a can and some homemade caramel.  It was tasty, but not as firm as I wanted.  Next, I tried this recipe from The Nourishing Gourmet.  I liked the texture of that recipe, but afterward had lots of tummy discomfort.  I put it on my coffee, and the combo of coconut oil, coconut milk, and coffee lead to some serious commotion.  

So then I was looking for something with less coconut.  I ended up mixing a pint of Silk Vanilla Soy Milk Creamer with 1/2 cup of coconut oil and that created a somewhat flat, but delicious whipped cream.  To me, that concoction was the most like the canned whipped cream I remembered from childhood.  It's been about a decade since I've had dairy, so I always say to take my comparisons with a grain of salt!

The bundt cake here is topped with the Nourishing Gourmet recipe.  I really think this is what I will use for Thanksgiving pie topping because it holds its shape so well.  
The video is the mixture of creamer and coconut oil (which I blended thoroughly before adding to cream whipper) and I love the flavor but it doesn't hold it's shape as well.

Finally, today I was thinking about a light and airy chocolate mousse, and I remembered the yummy avocado mousse I've made in the past.  What could make that better?  Whipping it.

Just look at that perfection.  Mmmmm...

Ingredients
1 ripe large avocado (or equivalent)
1 can coconut cream (or the cream off the top of a can of full fat coconut milk)
1/4 cup maple syrup
1 tsp vanilla
3 Tbsp cocoa powder (or raw cacao powder)

Method
Blend up all ingredients until smooth while your Cream Whipper chills in the refrigerator.  Really, it's a delicious pudding at this point and would be perfect like this.  But to make it the airy mousse, you want to whip it.  So you can either enjoy your pudding or make some mouse.

Load it up in your Cream Whipper and let it chill.  It's important to let it all chill together in the refrigerator for a half hour-hour or more.  This will help solidify the coconut cream and give it that great texture and help it hold it's form.  Charge your Cream Whipper according to manufacture directions- which reminds me: MAKE SURE YOUR CREAM WHIPPER COMES WITH CHARGERS (those things that look like CO2 canisters)!  A friend and I both ordered ours thinking they were included and ended up having to wait a couple days to try it out while we ordered the chargers.

When it's cold, let 'er rip.  Serve in a bowl with a spoon or directly into your mouth, or with berries or cookies or cake or... the possibilities are endless.  

If you try a different flavor, let me know!  I want to try a lime version, a matcha version, and more.  This is a great texture and base to explore other mousse options!