Avocado Chocolate Mousse
Silky, rich chocolate mousse from ripe avocado — five minutes in a blender, no cream, no sugar. Nobody will taste the avocado, only velvet chocolate.
Why you'll love this recipe
- One of the most-requested recipes here
- Not one spoon of refined sugar
- No baking required
- Naturally gluten free
- Makes enough for 4
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 2 large ripe avocados
- 1/3 cup (35 g) cocoa powder
- 1/4 cup (85 g) maple syrup
- 4 soft Medjool dates, pitted
- 1/4 cup (60 ml) milk of choice
- 1 tsp vanilla, pinch salt
How to make it
Blend all ingredients in a food processor until completely smooth, scraping down as needed.
Taste; add a splash more milk to loosen or another date to sweeten.
Spoon into 4 small glasses.
Chill at least 30 minutes.
Top with berries, shaved dark chocolate or a spoon of coconut cream.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Avocado Chocolate Mousse
Silky, rich chocolate mousse from ripe avocado — five minutes in a blender, no cream, no sugar. Nobody will taste the avocado, only velvet chocolate.
Ingredients
- 2 large ripe avocados
- 1/3 cup (35 g) cocoa powder
- 1/4 cup (85 g) maple syrup
- 4 soft Medjool dates, pitted
- 1/4 cup (60 ml) milk of choice
- 1 tsp vanilla, pinch salt
Instructions
- Blend all ingredients in a food processor until completely smooth, scraping down as needed.
- Taste; add a splash more milk to loosen or another date to sweeten.
- Spoon into 4 small glasses.
- Chill at least 30 minutes.
- Top with berries, shaved dark chocolate or a spoon of coconut cream.
