Dark Chocolate Avocado Mousse (Print version)

Enjoy a creamy, dairy-free chocolate mousse crafted from ripe avocado and rich dark chocolate, finished with a touch of sea salt.

# Ingredient List:

→ Main

01 - 2 large ripe avocados, peeled and pitted
02 - 5 ounces dark chocolate (minimum 70% cocoa), chopped
03 - 3 tablespoons pure maple syrup
04 - 1 teaspoon vanilla extract
05 - 1/4 teaspoon fine sea salt
06 - 2 tablespoons unsweetened cocoa powder
07 - 2 tablespoons almond milk (or other plant-based milk)

→ Garnish

08 - Flaky sea salt, to taste
09 - Fresh berries or cocoa nibs (optional)

# How To Make It:

01 - Position a heatproof bowl over a saucepan containing gently simmering water, creating a double boiler. Add the chopped dark chocolate to the bowl and stir continuously until completely melted. Remove from heat and allow to cool to a lukewarm temperature.
02 - In a food processor or high-speed blender, combine the peeled and pitted avocados, slightly cooled melted chocolate, pure maple syrup, vanilla extract, fine sea salt, unsweetened cocoa powder, and almond milk. Process until the mixture achieves a perfectly silky-smooth consistency, pausing as necessary to scrape down the sides of the bowl.
03 - Taste the prepared mousse. Adjust for desired sweetness by incorporating additional maple syrup, or enhance chocolate intensity with more cocoa powder, blending briefly after each addition.
04 - Portion the mousse into individual serving glasses or ramekins. Cover each portion and refrigerate for a minimum of 1 hour, or until thoroughly chilled and firm.
05 - Just prior to serving, sprinkle each portion with flaky sea salt. Optionally, garnish with fresh berries or cocoa nibs for an enhanced presentation.

# Expert Advice:

01 -
  • You can whip up something ridiculously decadent without anyone ever suspecting it's healthyish and dairy-free.
  • It's the ultimate secret weapon for impressing guests with minimal effort, leaving you more time to actually enjoy their company.
02 -
  • Never let water get into your melting chocolate; it will seize up and become a grainy mess.
  • The ripeness of your avocados is absolutely key; if they're too hard, your mousse will be lumpy, and if they're overripe, it might taste a little off.
03 -
  • To ensure the smoothest texture possible, process the mousse for a full 2-3 minutes, even if it looks smooth earlier; this extra time really breaks down all the avocado fibers.
  • For an even richer flavor, you can add a tiny pinch of espresso powder to the blend; it won't make it taste like coffee, but it will deepen the chocolate notes beautifully.

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