Dark Chocolate Avocado Mousse (Print version)
Creamy blend of ripe avocados and dark chocolate topped with fresh raspberries for a tart burst.
# Ingredient List:
→ Mousse Base
01 - 2 large ripe avocados, peeled and pitted
02 - 4 oz dark chocolate (70% cocoa or higher), chopped
03 - 3 tbsp unsweetened cocoa powder
04 - 4 tbsp maple syrup or agave syrup
05 - 1 tsp pure vanilla extract
06 - Pinch of sea salt
07 - 2-3 tbsp almond milk or other plant-based milk, as needed
→ Topping
08 - 1 cup fresh raspberries
09 - Grated dark chocolate or cacao nibs, for garnish (optional)
10 - Fresh mint leaves (optional)
# How To Make It:
01 - Melt the dark chocolate in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and let cool slightly.
02 - Combine avocados, melted chocolate, cocoa powder, maple syrup, vanilla extract, and sea salt in a food processor or blender.
03 - Blend until completely smooth and creamy, scraping down the sides as needed. Add almond milk one tablespoon at a time if mixture is too thick.
04 - Taste and add more maple syrup if additional sweetness is desired.
05 - Spoon mousse into serving glasses or bowls. Refrigerate for at least 1 hour to chill and set properly.
06 - Top each mousse with fresh raspberries. Garnish with grated dark chocolate or mint leaves if desired before serving.
# Expert Advice:
01 -
- This mousse proves that plantbased desserts can rival any fancy restaurant creation
- The texture is so incredibly smooth that nobody ever guesses the secret ingredient
02 -
- Serving this slightly cooler than room temperature makes all the difference in texture perception
- The quality of your chocolate directly determines how impressive the final mousse tastes
03 -
- Never use hot chocolate in the blender or the avocados can cook slightly creating an off flavor
- Overripe avocados work beautifully here so do not worry if they seem too soft for other uses