DARK CHOCOLATE AVOCADO MOUSSE

DARK CHOCOLATE AVOCADO MOUSSE

Dark Chocolate Avocado Mousse is an effortless and luxurious treat that transforms a ripe avocado into a velvety and nutrient-rich dessert. Silky smooth, it features the deep cocoa notes of unsweetened cocoa powder balanced with the gentle sweetness of pure maple syrup and the aroma of vanilla extract. Almond milk brings a creamy lightness, enhancing the mousse’s airy texture. This mousse is ideal for those seeking a wholesome, vegan, or gluten-free dessert. This mousse is packed with heart-healthy fats, fibre and antioxidants, which makes every spoonful both indulgent and nourishing. It is a quick and impressive choice for entertaining, an after-dinner treat, or a wholesome snack with no cooking or waiting time required. Dress it up with fresh berries or dark chocolate shavings for a touch of elegance, or simply enjoy its pure and chocolatey goodness.

RECIPE CATEGORY

Dessert

SERVING SIZE

1

CUISINE

American

PREPARATION/TECHNIQUES

No‑Cook

OCCASION/HOLIDAY

Casual Dinner, Party, Valentine’s Day

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Wheat / Gluten‑Free, Dairy‑Free, Low/No Sugar, Quick & Easy, Raw

DISH TYPE

Frozen Dessert

INGREDIENTS

• ½ ripe avocado
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon maple syrup
• 1 tablespoon almond milk
• ¼ teaspoon vanilla extract

FULL NUTRITIONAL INFORMATION

• Calories: 230.4 kilocalories
• Fat: 15.7 grams
• Saturated Fat: 2.6 grams
• Carbohydrate: 25.4 grams
• Sugar: 13 grams
• Sodium: 21.3 milligrams
• Fibre: 8.8 grams
• Protein: 3.2 grams
• Calcium: 69 milligrams
• Iron: 1.4 milligrams
• Potassium: 623.5 milligrams

PREPARATION

These steps are followed for the preparation of Dark Chocolate Avocado Mousse:

• Scoop The Avocado: Cut and pit a ripe avocado. Use a spoon to scoop ½ of the flesh into a blender or food processor, ensuring no green skin remains to avoid bitterness.
• Add Cocoa Powder: Measure 1 tablespoon of unsweetened cocoa powder. Sift or tap lightly into the blender to prevent lumps and ensure a smooth texture.
• Pour In Sweetener And Milk: Add 1 tablespoon of maple syrup and 1 tablespoon of almond milk. These liquid ingredients help achieve a silky consistency and balanced sweetness.
• Flavour With Vanilla: Measure ¼ teaspoon of pure vanilla extract and add to the mixture. This enhances the chocolate notes and rounds out the flavour profile.
• Blend Until Smooth: Secure the lid and blend on high for 30 to 45 seconds. Scrape down the sides once to ensure all avocado is incorporated, then blend again until velvety and free of lumps.
• Adjust Consistency: If the mousse seems too thick, add a teaspoon more almond milk and blend briefly. For firmer texture, proceed without additional liquid.
• Portion And Chill: Spoon the mousse into a serving glass or bowl. Smooth the top with the back of the spoon for a polished finish.
• Rest In Fridge: Refrigerate for at least 30 minutes to chill and allow flavours to meld. This also firms up the mousse for the ideal mouthfeel.
• Serve: Garnish with optional fresh berries, shaved dark chocolate or a sprig of mint before serving.

PREP TIME

5 minutes

COOKING TIME

0 minutes

TIPS

• Choose Ripe Avocado: A perfectly ripe avocado yields maximum creaminess, so it should give slightly under gentle pressure.
• Prevent Browning: Blend and chill immediately to minimise oxidation. A squeeze of lemon juice can also help preserve the vibrant colour.
• Smooth Cocoa: Sift cocoa powder before blending to avoid a gritty texture.
• Maple Syrup Substitute: Use agave nectar or honey for a different sweetness profile.
• Chill Thoroughly: Cooling enhances the mousse’s structure and intensifies the chocolate flavour.
• Batch Prep: Double the recipe for entertaining and store it in airtight containers, and garnish individually.

VARIATIONS

• Peppermint Twist: Add ⅛ teaspoon peppermint extract for a refreshing flavour.
• Mocha Mousse: Stir in ¼ teaspoon instant espresso powder for coffee-infused notes.
• Nutty Crunch: Top with a sprinkle of chopped toasted almonds or hazelnuts.
• Coconut Cream: Replace almond milk with coconut cream for ultra-rich texture and subtle coconut undertone.
• Berry Swirl: Fold in 1 tablespoon pureed raspberries for a fruity ribbon and vibrant colour contrast.

PREPPING AND STORAGE

• Fridge: Store mousse in a sealed container for up to two days. Stir gently before serving if it separates slightly.
• Freezer: Spoon into silicone moulds and freeze for 1 to 2 hours to create mousse pops. Store in freezer-safe bags for up to one month; thaw for 5 minutes before eating.