Tropical Fruit Platter with Chocolate Mousse Dip
Apr 1, 2019 (Last updated Sep 12, 2021) by Hannah Sunderani
Tropical Fruit Platter with Chocolate Mousse Dip
Taking a trip to the tropics with this Tropical Fruit Platter with Chocolate Mousse Dip! I love making this recipe for brunch with friends and family. It’s really easy to toss together and presents beautifully.
For this recipe I’ve decorated with tropical fruits! Pineapple, kiwi, banana, mango, grapes and raspberries. You really feel like you’re venturing on a tropical getaway with these fruits. Fortunately this platter is much cheaper than a plane ticket. Who’s with me?
For the chocolate mousse:
I made this dip using a cashew chocolate mousse – it is to die for! Made by blending cashews, coconut milk, cocoa powder and maple syrup. It’s so creamy, light and decadent. You could convert even a vegan skeptic with this decadent mousse. They would never know the difference.
This mousse can certainly be enjoyed on its own with just a spoon (or two), but it’s delicious as a fruit dip as well. I mean, is there any better combo than juicy fruit dipped in chocolate? I think not.
Typically when making a vegan chocolate mousse I will use silken tofu, but I wanted to switch up the recipe with a soy-free version for those of you who like to limit your soy intake.
To be honest, I wasn’t sure how it would measure up, as I am a big proponent of using silken tofu for creaminess in a mousse – but I was incredibly surprised just how well the cashews achieved the same soft, creamy and silky consistency. This is a great alternative that I will be using again.
The only thing with using cashews over tofu is that you need to prep a little in advanced by soaking the nuts ahead of time. I usually lose people here – when talking about soaking nuts. I guess it sounds like too much effort but honestly it’s the easiest thing! Just toss the nuts in a bowl and fill with water. Leave them to soak while you’re sleeping – literally you can do it in your sleep.
And even if you do forget to soak the nuts in advance you can still make this chocolate mousse with my little secret. Using boiling water to pour over the nuts. When doing this they need only 1-2 hours of soaking instead of overnight.
After blending the ingredients together place in the fridge covered to chill and decorate your fruit smorgasbord. Scoop the mousse into dipping cups and serve.
That’s all there is to a drool worthy fruit platter that will have your friends and family thinking they’ve landed in a tropical paradise.
I do hope you’ll give this Tropical Fruit Platter with Chocolate Mousse dip a try. And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Tropical Fruit Platter with Chocolate Mousse Dip
Ingredients
- 1 cup cashews soaked overnight and strained
- 1/2 cup coconut milk full-fat, from a can
- 2 tbsp + 1 tsp cocoa powder
- 1 tsp vanilla extract
- 2 tbsp pure maple syrup
- 2 tbsp almond milk plus more to thin if needed
- pinch salt
- Fresh fruit (I used pineapple ,grapes, kiwi, banana and raspberries)
Instructions
- In a blender add soaked cashews (strained), coconut milk, cocoa powder vanilla, maple syrup, almond milk and pinch salt. Blend until smooth. (Optional to add splashes more almond milk to thin -1 teaspoon at a time - if too thick to blend).
- Scoop mousse into bowl, cover and chill in fridge for at least 1 hour.
- Slice up your favourite summer fruits, and decorate onto a serving dish. Divide chocolate mousse between two ramekins for the fruit dip.
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