Rich & Healthy Chocolate Avocado Mousse Recipe

Decadent Chocolate Avocado Mousse: A Game-Changing Dessert

Are you ready to indulge in a rich, velvety chocolate dessert that’s surprisingly healthy? Look no further! This innovative recipe combines the creaminess of avocados with the deep flavor of dark chocolate, resulting in a treat that’s both decadent and nutritious.

The Perfect Prank for Avocado Haters

My husband, Jack, is not a fan of avocados, but he loves this dessert. I sneakily prepare it when he’s not looking, and he still hasn’t caught on that the main ingredient is pureed avocado! This recipe yields 4 individual mousses, perfect for impressing friends and family.

The Magic Ingredients

To create this culinary magic, you’ll need:

  • 2 ripe avocados
  • 4 oz (125g) 70% cacao baking chocolate, melted
  • ¼ cup (60ml) unsweetened cocoa powder
  • 6 tbsp (90ml) maple syrup
  • ⅓ cup (75ml) almond milk
  • ½ tsp (2ml) vanilla extract
  • ¼ tsp (1ml) cinnamon
  • Sea salt
  • 1 cup (250ml) raspberries
  • Coconut cream (see below)

Coconut Cream: The Perfect Topping

For an added layer of creaminess, whip up a batch of coconut cream using:

  • 2 (14-oz/414-ml) cans full-fat coconut milk, refrigerated overnight
  • ⅓ cup (75ml) powdered sugar, sifted
  • A few drops of vanilla extract

Easy Assembly

Combine the avocados, melted chocolate, cocoa powder, maple syrup, almond milk, vanilla, cinnamon, and a pinch of salt in a food processor. Puree until smooth and creamy. Spoon the mixture into 4 small ramekins and chill for at least 1 hour.

Finishing Touches

To prepare the coconut cream, remove the thick solid part from the top of the refrigerated coconut milk and whip until fluffy using an electric mixer. Add powdered sugar and vanilla, and mix again. Top each mousse with a dollop of coconut cream and a sprinkle of raspberries.

Variations to Try

Take your dessert to the next level by adding:

  • ½ tsp (2ml) cinnamon for an extra warm flavor
  • ½ tsp (2ml) lemon zest for a burst of citrus
  • A few drops of lemon oil for a subtle twist

This recipe is reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio.

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