Chocolate Avocado Mousse
This recipe was my initiation into using avocado as a butter alternative in desserts. I first came across the recipe by chance and it’s now one of my favourites. A blender (stick or jug) will give you a decent, creamy blend but it’s possible to get a satisfactory consistency with just a potato masher and/or fork.
I tried blending the the ingredients with my smoothie maker (Nutri Ninja, similar to Nutribullet) but didn’t get a very smooth finish, as you can see on the left, even though I added 1 Tbsp almond milk and used 3 Tbsp maple syrup instead of honey plus a dash of cinnamon.
There are several versions but I found this one, from raw-chocolate-avocado-mousse from theearthdiet.org, is the simplest. It can be stored in the fridge for 1-2 days, assuming you don’t eat it all in one sitting.
- 1 avocado
- 2 tablespoons of cacao (or unsweetened cocoa powder)
- 2 tablespoons of honey or maple syrup
- Either blend all ingredients in a food processor and make it smooth and creamy OR mash the avocado with a fork in a bowl
- Add cacao and honey. Taste it, add more cacao if you want it more chocolate and more honey if you want it sweeter!