Avocado Chocolate Mousse
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.