Have you tried the other avocado chocolate mousse on my blog, Mexican Chocolate Mousse? Well don’t bother, because this one is a million times better! The avocado gives a wonderful silky texture, and adds to the richness of the flavour. It’s definitely sweet, but not too sweet that it makes you feel ill. Honestly, this may become the only way I eat avocados from now on!
I learnt the lesson from when I made the last avocado chocolate mousse, and made these serving sizes quite small. This recipe filled 6 espresso cups, plus another slightly bigger one. It was the perfect serving size I think, although I’m sure my hubby would have loved to have his bigger I personally think it was yummier served chilled rather than room temperature (well of course I had to try it both ways…)
You are being treated to two photos of this decadent dessert, just because I think it deserves it. Sadly, my photography skills don’t do it justice.
Serves: 6 in my opinion, 4 if you have a really sweet tooth.
- 2 ripe avocados, pitted and flesh scooped out
- 1/4 cup + 1.5 tbs cocoa powder
- 1/3 cup raw agave nectar
- 1/2 tsp vanilla extract
- pinch salt
- 1/4 cup coconut milk
- 1/2 cup dairy-free dark chocolate chips
In a food processor, blend the avocado until smooth and creamy.
Add in the cocoa, agave nectar, vanilla extract, coconut milk, and salt, and blend until smooth, scraping down the sides when necessary.
Melt the chocolate chips on a stovetop or in the microwave at 30 sec intervals (stirring in between), and then add to the food processor. Blend until smooth.
Serve right away, or allow to chill in the fridge for about an hour.
Adapted from: http://cookingalamel.blogspot.com.au/2012/04/avocado-chocolate-mousse.html