I love a good mousse, especially when its a chocolate one, but the thought of making it puts me off massively.
If you’ve ever read a recipe for mousse its so ‘faffy’ (totally a word) as you need to use eggs and whip and blah blah..nobody got time for that.
So when I came across the idea of avaocado chocolate mousse and checked out a few recipes, I just loved how quick and easy it was. Although at first super dubious about how it would actually taste. I’m such a huge chocolate fan that trying to replace sugary goodness with something that usually goes best with eggs and sourdough, confused the life out of me.
I tried several recipes and tweaked it each time to get the best tasting version, so you don’t have to…your welcome!
Perfect for those of you who are health conscious or if you just fancy whipping up a little treat for Valentines Day dessert.
- 2 ripe avocados
- 70g dark chocolate chips
- 100g cocoa powder
- 1 tsp vanilla extract
- 200/300ml Cashew/Almond milk
- Maple/Agave Syrup to sweeten if required (I always add a drizzle at the end before a final blitz)
- Pinch of salt
Gently melt the chocolate chips over a bowl of hot water, once melted set to one side to cool slightly.
Halve and de-stone the avocados and spoon flesh into a food processor/nutri-bullet/similar. Add the cocoa powder, vanilla extract, salt, melted chocolate chips and cashew or almond milk. Blend until smooth.
It might be a little thick textured so add more cashew milk if you need it a little looser (although it should be fairly thick so it is mousse like).
Taste and add maple syrup to sweeten it up a bit if you wish- I’d recommend doing this!
Blitz again for a few seconds and you’re done!
Spoon into little glasses/ramekins and refridgerate for 2-3hrs so it sets and goes mousse like.
Decorate with raspberries/strawberries and grated chocolate.
I’ve also tried using only 1 avocado and adding half a banana instead which made it sweeter again.
Give it a go and let me know what you think!