Chocolate Avocado Mousse with Raspberries

Recipe by
Chocolate Avocado Mousse with Raspberries
Pin It
Yum

This is one of the best ways to use up overripe avocados! This mousse is SO rich, a tiny portion will satisfy your chocolate cravings in no time flat!

Ingredients

  • 1/2 cup mini semi sweet chocolate chips, separated
  • 2 very ripe avocados; peeled and pitted
  • 1/3 cup almond milk (you can use flavored almond milks such as vanilla, chocolate, coconut)
  • 1/4 cup agave nectar
  • 1/4 cup unsweetened cocoa powder
  • 2T vanilla extract
  • Pinch of salt

Instructions

  1. Melt 1/4 cup of chocolate chips over a double boiler. (The water should be simmering and not a full boil). Stirring constantly, this should take 2-3 minutes.
  2. Place the avocados, almond milk and agave nectar into a blender or food processor. Pulse at first and scrape sides to make sure there is only a smooth, bit-free consistency. Add the cocoa powder, salt and vanilla extract. Blend until smooth and creamy texture. Once again, be sure to scrape the sides and blend thoroughly. You don't want little bits of avocado in this mousse.
  3. Transfer mousse to a bowl and fold in the remaining 1/4 cup of chocolate chips. Cover and refrigerate at least 3 hours before serving. To serve: Spoon chocolate avocado mousse into small dessert glasses and garnish with a fresh berry or two, or three :)

Notes

The longer this sits in the refrigerator, the better it tastes, so plan accordingly when preparing it. 3 hours is the suggested minimum refrigerated time.

Try experimenting with different flavors of almond milk and extracts. Here's a couple of variations:
This is delicious as a chocolate mint dessert. Substitute 1T mint extract for the vanilla.
Try using coconut almond milk, almond extract and then swirl in toasted coconut and garnish with slivered almonds.
Prep Time:
Cook Time:
Total Time:
Yield: 2 cups: 8 1/4 cup servings; or 4 1/2 cup servings
No comments yet.

Leave a Reply