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Chocolate avocado mousse
Stroller Envy

Chocolate Avocado Mousse

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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; scoop into a food processor or high-speed blender.
  2. Add ¼ cup cocoa, ¼ cup powdered erythritol, ¼ cup almond milk, 1 teaspoon vanilla, and a tiny pinch of espresso powder (optional).
  3. Blend on high 2-3 minutes, stopping to scrape sides, until completely smooth, creamy, and lump-free.
  4. Adjust sweetness to taste; add more sweetener or a pinch of salt to enhance chocolate flavor.
  5. Divide among 4 small cups or ramekins.
  6. Cover with plastic wrap; refrigerate 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.