Dark Chocolate Avocado Mousse (Printable Version)
Creamy blend of ripe avocados and dark chocolate topped with fresh raspberries for tart sweetness.
# What You Need:
→ 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
05 - 1 tsp pure vanilla extract
06 - Pinch of sea salt
07 - 2-3 tbsp almond milk, as needed
→ Topping
08 - 1 cup fresh raspberries
09 - Grated dark chocolate or cacao nibs, optional
10 - Fresh mint leaves, optional
# How-To:
01 - Place 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 mousse is too thick.
04 - Taste the mixture 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 set and achieve proper texture.
06 - Top each mousse with fresh raspberries. Garnish with grated dark chocolate or mint leaves if desired.
# Expert Hints:
01 -
- Its the kind of dessert that makes you feel sophisticated while actually being incredibly simple to throw together
- The rich chocolate flavor completely masks any avocado taste, so even skeptics end up asking for seconds
02 -
- Overripe avocados can make the mousse taste grassy, so choose ones that are just perfectly ripe
- The chilling step is not optional because it allows the flavors to meld and the texture to set properly
03 -
- Use room temperature avocados for easier blending and a smoother final texture
- If serving adults, a tiny splash of orange liqueur blended into the mousse adds sophistication