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
Rated 5.0 stars by 1 users
Category
Dessert
Servings
4
Prep Time
10 minutes
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
Ingredients
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Flesh from 2 ripe or slightly underripe avocados
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¼ cup cocoa powder
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¼ cup melted semi-sweet chocolate chips
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¼ cup maple syrup
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¼ cup milk of choice
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1 teaspoon Nielsen-Massey Madagascar Vanilla Extract
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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.