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Chocolate and avocado mousse recipe
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198 ratings
This gorgeous mousse is intensely chocolatey and yet hides a surprise. Avocado lends a creamy texture without the need for dairy or egg, while maple syrup and vanilla add sweetness to this dairy-free chocolate mousse. See method
Ingredients
- 100g dark chocolate
- 4 tbsp maple syrup
- 2 tsp vanilla bean paste or vanilla extract
- 5 tbsp almond milk or coconut milk drink
- 2 1/2 tbsp cocoa, sieved
- 2 large ripe avocados, flesh scooped out
Each serving contains
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Energy
1030kj
249kcal
12%
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Fat
20g
29%
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Saturates
8g
38%
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Sugars
10g
11%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 13.2g
Protein 3.3g
Fibre 3.4g
Method
- Set aside 25g chocolate for decoration and break the rest into squares. Melt in a heatproof bowl set over a pan of shallow, simmering water. Stir in the maple syrup, vanilla, almond or coconut milk, ¼ tsp fine salt and the cocoa until smooth.
- In a blender or food processor, whizz the chocolate mixture with the avocado flesh until silky smooth. Divide the mixture between 6 small serving glasses. Chill for at least 3 hrs, or for up to 12 hrs.
- To make the decoration, scrape the edge of the reserved chocolate using a vegetable peeler to make long shards. Store in an airtight container until needed. Scatter over the mousse just before serving.
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