Avocado Chocolate Mousse | Recipe

I don’t have much of a sweet tooth. At least… Three weeks out of the month, that is. Once my period comes around, I could easily eat several bars of chocolate in a day. Needless to say, I don’t actually want to do that, so I look for different ways to still my cravings. Preferably I’d satisfy them with something that has a few health benefits too, and isn’t just all empty calories.

Enter avocado chocolate mousse! Now here’s an odd dish I’ve been seeing floating around the internet for years, but have always been too afraid to try. It seemed like one of those typical insane vegan recipes to me, that use the strangest ingredients to “replicate” a non-vegan dish. But then I decided to try it. Oh-my-word. This chocolate mousse tastes incredible, and if you were to serve this to someone, I doubt they’d recognise it contains avocado at all. The texture is not quite as airy as the dairy mousses I’m used to here in the Netherlands though, I’d say it’s more like a pudding consistency, but whatever it resembles most… It’s delicious.

Creamy, ripe avocado actually lends itself perfectly for desserts and works amazingly well with chocolate. It has the high fat content that makes desserts taste amazing, but it’s the healthy kind your body needs to function. Avocado also contains 20 different vitamins and minerals, including high levels of vitamin K, folate and potassium. I say, bring it on!

Ingredients

1 ripe avocado
1/4 cup cacao powder
2 tbsp plant milk
2 tbsp sugar
1/4 tsp vanilla extract
small pinch of salt

Makes 2 portions.

Instructions

Combine all ingredients in a blender, and blend until smooth. Depending on how ripe your avocado is, you may want to add a bit more plant milk or use a bit less. Avocadoes that are less ripe might need a bit more plant milk to get a creamier result. I used oat milk in this recipe, but soy or almond milk would work wonderfully as well.

The same goes for the amount of sugar you use; the riper the avocado, the less sugar it’ll need. Try the mousse when it’s blended up, and add more sugar and/or plant milk if necessary.

Allow the mousse to set in the fridge for at least an hour before serving.

This is easily one of the simplest and quickest desserts I’ve ever made, and with excellent results. I’d say it’s definitely worth giving a try.

Good luck and enjoy!