Dark Chocolate Avocado Mousse
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Diet: Vegan, Gluten-Free, Paleo, Keto
Ingredients
Scale
- 2 large ripe avocados, pitted and peeled
- 1/2 cup unsweetened dark cocoa powder (or cacao powder)
- 1/2 cup pure maple syrup or agave nectar
- 1/3 cup dairy-free milk (almond, soy, or coconut milk work well)
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- Optional: Fresh raspberries or mint leaves for garnish
Instructions
- Cut the avocados in half, remove the pits, and scoop the green flesh into a food processor or a high-speed blender. Ensure there are no brown spots for the best color and flavor.
- Add the dark cocoa powder, maple syrup, vanilla extract, and sea salt into the blender. Pour in about half of your chosen milk to start.
- Pulse the mixture several times to break up the avocado, then blend on high speed. If the mixture is too thick, gradually add the remaining milk until the mousse reaches your desired creamy consistency.
- Stop the blender and use a rubber spatula to scrape down the sides. This ensures that all the cocoa powder and avocado bits are fully integrated. Blend one last time for 30 seconds until completely smooth.
- Give the mousse a quick taste. If you prefer it sweeter, add another tablespoon of maple syrup. If you want a deeper chocolate punch, add a tiny bit more cocoa powder.
- While you can eat it immediately, the flavor improves if you chill it. Transfer the mousse into small serving bowls and refrigerate for at least 30 minutes before serving.
Find it online: https://www.yucolor.com/desserts/dark-chocolate-avocado-mousse/