Chocolate Avocado Mousse

Published on November 10, 2015 | By |
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    • Prep Time
    • Minutes

A surprisingly decadent creamy dessert.  I like to play a game with this dessert and make my client’s guests guess the main ingredient that makes it so creamy.  I start by telling them it’s a healthy, dairy-free mousse and then take guesses from there.  Banana seems to be a popular response, I’ve also received some very out their ideas. So far I haven’t had a guest figure out the main ingredient.  I hope you find as much enjoyment playing with your food as I have with this one!

Ingredients

  • 1/2 cup dark chocolate
  • 1/3 cup organic coconut cream (or coconut milk- Let the can sit and skim the thickened cream off the top of the can)
  • 2 large ripe avocados or 4 small avocados
  • 1/2 cup raw honey*
  • 1/2 cup raw cacao *
  • 2 tablespoons espresso
  • 2 teaspoons pure vanilla
  • pinch of salt, taste
  • *Start with a little less of these ingredients then add to taste. The recipe is very rich and has potential to be too chocolaty. (If there is such a thing)

Instructions

  • 1. Place chocolate into a double boiler. (If you don’t have that then use a a metal or glass bowl and sit on top of a saucepan with a small amount of water in the bottom) Heat up the saucepan using medium low heat with the bowl on top and let the chocolate melt.
  • 2. When the chocolate has melted add the coconut cream. Stir until well mixed. Set aside to cool.
  • 3. Put avocado into a food processor and blend until no longer chunky. Add all other ingredients and blend until smooth.
  • 4. Scoop into desired serving cups or bowls. Let the mousse set in the refrigerator for 3 hours.
  • 5. Serve with fresh raspberries and a sprig of mint for color.
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