Avocado Chocolate Mousse

I have two things to say to the person who decided to put avocado and chocolate together for the first time.

1 – What the hell were you thinking?!

2 – Thank you. Thank you. Thank you. Thank you.

 

Avocado Chocolate Mousse

 

Yes, I was skeptical when first trying the combo. But after my first mouthful of avocado chocolate mousse, I was totally converted. Weirdly when you combine avocado and chocolate you get what is effectively a creamy, chocolatey, banana-y (Yes, banana-y!) concoction.

Why does it work? Who knows? Who cares?!

Mind = blown.


Avocado Chocolate Mousse

 

Avocado Chocolate Mousse

 

Besides, the avocado has been getting some good press lately too. Mainly due to its high levels of good fat. Avocados also contain high levels of vitamin E, iron and potassium, and can help to lower cholesterol and improve the appearance of skin.

With it’s super health benefits, and it’s creamy texture, avocado proves the perfect substitute for conventional dairy when making chocolate mousse.

 

Avocado Chocolate Mousse

 

This avocado chocolate mousse can be whipped up in minutes, and jazzed up with tonnes of different topping combinations. Just check out my notes at the bottom of this post for a list of different suggestions.

I hope you like this recipe! Don’t forget to #heartandbowl if you make this, and let me know if you have been converted too!

 

Avocado Chocolate Mousse

 

Avocado Chocolate Mousse

Avocado Chocolate Mousse

Serves: 2

Avocado Chocolate Mousse

Ingredients

  • 1 large ripe avocado (or 2 small)
  • 30g raw, unsweetened cocoa powder
  • 60ml coconut milk (or any nut milk of your choice)
  • 2 tbsp honey or maple syrup
  • 1 tbsp coconut oil, melted
  • to serve
  • 1 chunk of bittersweet dark chocolate, grated
  • 2 tsp cocoa nibs (optional)

Instructions

  1. In a food processor, purée the avocado until smooth.
  2. In a jug, combine the cocoa powder and milk until a smooth paste forms.
  3. Add the cocoa and milk mixture to the avocado, along with the remaining ingredients.
  4. Blend everything together until smooth and well combined.
  5. Transfer the mixture into individual bowls and chill in the fridge until ready to serve.
  6. Top with grated bittersweet dark chocolate and sprinkle over cocoa nibs.

Notes

The mousse can be eaten straight away, but is best chilled for at least 2 hours to achieve a thicker, creamier consistency.

To jazz up your mousse even more, give one of these toppings a try! Fresh raspberries or strawberries, chopped pistachios, toasted and chopped hazelnuts, desiccated coconut, coconut whipped cream, or sprinkle over a generous pinch of espresso powder.

 

3 thoughts on “Avocado Chocolate Mousse

  1. Pingback: Foodie Fave: Avocado Chocolate Mousse | Damn, I Can Make That!

  2. Mia

    Tastes really nice and I love avocados! I used less cocoa powder (and no grated dark chocolate) since I don’t like dark chocolate and wanted it a bit lighter. I had a problem mixing it at first (tried both blender and a bigger food processor) because the avocado got stuck around the edge but I finally used my hand mixer and that made it easier. Thanks for a yummy recipe 🙂

    Reply

    1. Heart + Bowl Post author

      That’s great news, no problem- I’m so glad you enjoyed it! I sometimes struggle to blend my avocados too. I usually have to blitz in the food processor, stir + press the mixture down, and then blitz again. If I repeat that a couple of times, it usually does the trick! I try to make sure my avocados are really ripe too.

      Good luck with your next batch of mousse-ing!

      Reply

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