This incredibly rich and creamy chocolate mousse uses ripe avocados as the base, creating a healthier dessert that's so decadent you'll never guess the secret ingredient.
Recipe Details
Ingredients
- 2 large ripe avocados, pitted and peeled
- 60g unsweetened cocoa powder
- 90ml pure maple syrup
- 10ml pure vanilla extract
- 60-90ml full-fat coconut milk (as needed)
Instructions
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Cut 2 large ripe avocados in half, remove pits, and scoop flesh into a food processor or high-speed blender.
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Add 60g unsweetened cocoa powder, 90ml pure maple syrup, and 10ml pure vanilla extract to the avocados.
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Process until completely smooth and creamy, about 2-3 minutes, scraping down sides as needed.
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If mixture is too thick, add 60-90ml full-fat coconut milk (as needed) 1 tablespoon at a time until desired consistency is reached.
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Taste and adjust sweetness with additional maple syrup if desired.
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Divide mousse between 4 serving glasses or bowls.
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Refrigerate for at least 2 hours before serving to allow flavors to meld and texture to firm up.
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Serve chilled, optionally topped with fresh berries, chopped nuts, or a dollop of whipped cream.
Tips
Avocado Selection: Use perfectly ripe avocados that yield to gentle pressure but aren't overripe or brown inside.
Smooth Texture: Process longer rather than shorter for the silkiest mousse. A high-speed blender works better than a food processor.
Sweetness Balance: Start with less maple syrup and add more to taste - sweetness preferences vary widely.
Flavor Enhancement: Add a pinch of sea salt or espresso powder to intensify the chocolate flavor.
Make-Ahead: This mousse actually improves after sitting overnight as flavors develop and meld together.
Storage: Keep covered in refrigerator for up to 3 days. The avocado won't brown due to the cocoa powder's antioxidants.