Avocado Chocolate Mousse
Delightfully "creamy" but dairy-free, this avocado chocolate mousse is rich and silky. Unlike many non-dairy or veganized versions of desserts, it leaves nothing lacking. The avocado supplies a creamy texture and two types of chocolate provide depth of flavor. I like to serve it with fresh berries and coconut whipped cream.
Avocado Chocolate Mousse
When selecting avocados, err on the side the under versus over ripe. While very under ripe avocados can have a slightly bitter flavor which is easily masked in this recipe, overripe avocados have a musty, sour taste that no amount of chocolate can hide.
- Author
- Marguerite
- Prep Time
- 10 minutes
- Servings
- 4
- Category
Dessert
Ingredients
- Flesh from 2 ripe or slightly underripe avocados
- ¼ cup cocoa powder
- ¼ cup melted semi-sweet chocolate chips
- ¼ cup maple syrup
- ¼ cup milk of choice
- 1 teaspoon Nielsen-Massey Madagascar Vanilla Extract
- 1/8 teaspoon kosher salt
Directions
- Combine all ingredients in a blender or food processor. Process until very smooth and slightly “whipped.” Transfer to ramekins or mason jars for serving. Top with whipped cream and berries and garnish with a spring of mint.
- Serve immediately for a pudding-like texture. For a firmer, mousse-like texture, refrigerate for one hour before serving. The mousse keeps well in the fridge for up to two days.
