Chocolate Avocado Mousse
A thick, cold chocolate mousse made from ripe avocado, cocoa and maple syrup. Vegan.
10 min
4 servings
Difficulty 1/5
Dessert
Prep 10 min
No eggs, no cream and no cooking — the avocado does what whipped cream does. It only works with fruit that is properly ripe, and it only tastes right once it is cold.
Per serving
179
kcal / serving
Ingredients
Written for 4 servings. Change the servings to rescale every amount.
Avocado
2 medium (300 grams)
Cocoa Powder
5 tablespoons (25 grams)
Maple Syrup
3 tablespoons (60 grams)
Almond Milk, unsweetened
60 milliliters
Vanilla Extract
1 teaspoon (4.2 grams)
Salt
1 pinch
Steps
Blitz the avocado flesh on its own until it is completely smooth. Any lump left now stays a lump, and it will read as avocado in the mouth.
4 min
Add the cocoa, the maple syrup, the almond milk, the vanilla and the salt and blitz a full minute, scraping the sides twice.
4 min
Spoon into four small glasses and chill at least an hour. Cold is what makes it taste of chocolate rather than of avocado.
60 min
Serving suggestion
Small glasses, not bowls. It is rich, and 110 g a person is enough.
Storage
Two days in the fridge with film pressed onto the surface, or the top darkens.
Notes
An avocado that is still firm tastes green and no amount of cocoa hides it. Press the stem end — it should give.
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