Two cups of chocolate mousse sitting beside halved avocados, garnished with mint

From the Popover kitchen

Avocado Chocolate Mousse

Marguerite

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

Avocado Chocolate Mousse

Marguerite

Servings

4

Prep Time

10 minutes

Category

Dessert

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.

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

  1. 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.

  2. 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.