Avocado chocolate mousse sounds suspicious, for sure.
When I happened upon a photo of a rich, sumptuous-looking chocolate dessert on the Web, only to find out that it was made with avocado, I shrugged it off as a gimmick – “That would never work!” I thought. But that photo, so rich and dark and decadent, kept nagging at me, and every time I bought a ripe Haas avocado I thought to myself not “guacamole” but “chocolate mousse”… until today, when I finally broke down, sat at my computer and started researching.
I found many recipes for avocado chocolate mousse, and after mixing and matching a few that looked promising, settled on the recipe below.
It was so good! Super rich and creamy, thick, chocolaty, the kind of dessert you can’t help but vocally ooh and aah over with each delicious spoonful. And no, you can’t taste the avocado. It gives texture, not flavor.
Obviously, with a simple recipe such as this, each of the ingredients must be top-quality. So the avocado must be ripe and creamy, not fibrous or watery. The cocoa powder should be high quality too – I use Ghirardelli’s. Use real maple syrup, and good vanilla extract.
So yes, you should give it a try, and not even for the obvious health reasons (avocado, cocoa – this is a nutritional powerhouse), but for the flavor and texture. I am not a vegan, and yet, this avocado chocolate mousse is one of the best chocolate mousses I have ever had.
- 1 large, very ripe Haas avocado (1 cup mashed, 200 grams)
- ½ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- Dash kosher salt
- ½ cup unsweetened cocoa powder
- Place the avocado, maple syrup, vanilla and salt in food processor bowl. Process until smooth, about 30 seconds, stopping once to scrape the sides of the bowl with a spatula.
- Add the cocoa powder, sifting it with a mesh strainer to prevent lumps. Process about 1 more minute, stopping once to scrape the sides and bottom with a spatula (some maple syrup might remain unblended at the bottom), until very smooth and creamy.
- Divide the avocado mousse between four individual dessert bowls. Cover with plastic wrap and allow to rest at room temperature for about 30 minutes. Or make in advance and refrigerate until ready to eat – remove from fridge 30 minutes before enjoying, to allow to return to room temperature. Chocolate always tastes better at room temperature.