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Chocolate avocado mousse
Stroller Envy

Chocolate Avocado Mousse

A printable version of chocolate avocado mousse.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cooling, chilling or freezing 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 ripe avocados about 1 cup flesh
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup powdered erythritol
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon espresso powder, optional
  • 1/8 teaspoon salt, optional
  • 1/2 cup raspberries, optional
  • 1 tablespoon cacao nibs, optional

Method
 

  1. Halve and pit 2 ripe avocados and scoop the flesh into a food processor or high-speed blender.
  2. Add ¼ cup of unsweetened cocoa powder, ¼ cup of powdered erythritol, ¼ cup of unsweetened almond milk, 1 teaspoon of vanilla extract, and a tiny pinch of espresso powder (optional).
  3. Blend on high for 2-3 minutes, stopping to scrape down the sides, until completely smooth and creamy with no lumps.
  4. Taste and adjust sweetness if needed, adding more sweetener or a pinch of salt to enhance the chocolate flavor.
  5. Divide the mousse among 4 small serving cups or ramekins.
  6. Cover with plastic wrap and refrigerate for at least 1 hour to chill and thicken.
  7. Top with optional raspberries and cacao nibs.
  8. Store covered in the refrigerator for up to 3 days.

Notes

Equipment: food processor, four serving cups.
Serving size: one 4th of the recipe.
Use the named sweetener form and amount; concentrated drops or pure monk fruit are not equivalent to a spoon-for-spoon granulated blend. Nutrition has not been calculated.
This is a dense blended avocado cream rather than a whipped egg-white mousse.