Avocado Chocolate Mousse

Name: Avocado Chocolate Mousse
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings servings
Cuisine: American
Ingredients: 4 ounces chopped semisweet chocolate — or chocolate chips, at least 60% dark, about 1/2 cup plus 2 tablespoons; 2 large ripe avocados; 3 tablespoons unsweetened cocoa powder; 1/4 cup Almond Breeze Unsweetened Almond Milk Cashew Milk Blend; 1 teaspoon pure vanilla extract; 1/8 teaspoon kosher salt; Optional: 1–3 teaspoons light agave nectar — or maple syrup; For serving: fresh raspberries — sliced strawberries, whipped cream (or whipped coconut cream to keep vegan), chocolate shaving

Jennifer

1 year ago

Cuisine: American

Categories: Desserts & Treats

Recipe Source: Well Plated

This Avocado Chocolate Mousse is a surprisingly decadent and healthy dessert that will satisfy your sweet tooth without any guilt. The creamy avocado provides a velvety smooth texture while enhancing the richness of the chocolate. This mousse is naturally sweetened, making it a fantastic option for those looking for a healthier indulgence. It's a simple, no-bake dessert that comes together in minutes, perfect for a quick and satisfying treat.

Tags:

mousse

chocolate

avacado

Difficulty: EASY

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Serving Size: 4 servings

Ingredients:

4 ounces chopped semisweet chocolate — or chocolate chips, at least 60% dark, about 1/2 cup plus 2 tablespoons
2 large ripe avocados
3 tablespoons unsweetened cocoa powder
1/4 cup Almond Breeze Unsweetened Almond Milk Cashew Milk Blend
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
Optional: 1–3 teaspoons light agave nectar — or maple syrup
For serving: fresh raspberries — sliced strawberries, whipped cream (or whipped coconut cream to keep vegan), chocolate shaving

Directions:

Place the chopped chocolate or chocolate chips in a microwave-safe bowl. Microwave in 15-second bursts, stirring between each and watching carefully so that the chocolate does not burn.
When the chocolate is almost completely melted, remove it from the microwave and stir until smooth. Set aside and let cool until just barely warm.
Halve and pit the avocados, then scoop them into a food processor fitted with a steel blade or high-powered blender.
Add the melted chocolate, cocoa powder, Almond milk Cashew milk blend, vanilla extract, and salt.
Blend until very smooth and creamy, stopping to scrape down the bowl as needed.
Taste and add a few teaspoons of agave if additional sweetness is desired. Spoon into glasses.
Enjoy immediately as a pudding, or for a thicker, mousse-like consistency, refrigerate until well chilled, 2 hours or overnight.
Serve topped with raspberries, cream, and chocolate shavings.

Ingredients:

4 ounces chopped semisweet chocolate — or chocolate chips, at least 60% dark, about 1/2 cup plus 2 tablespoons

2 large ripe avocados

3 tablespoons unsweetened cocoa powder

1/4 cup Almond Breeze Unsweetened Almond Milk Cashew Milk Blend

1 teaspoon pure vanilla extract

1/8 teaspoon kosher salt

Optional: 1–3 teaspoons light agave nectar — or maple syrup

For serving: fresh raspberries — sliced strawberries, whipped cream (or whipped coconut cream to keep vegan), chocolate shaving

Directions:

Place the chopped chocolate or chocolate chips in a microwave-safe bowl. Microwave in 15-second bursts, stirring between each and watching carefully so that the chocolate does not burn.

When the chocolate is almost completely melted, remove it from the microwave and stir until smooth. Set aside and let cool until just barely warm.

Halve and pit the avocados, then scoop them into a food processor fitted with a steel blade or high-powered blender.

Add the melted chocolate, cocoa powder, Almond milk Cashew milk blend, vanilla extract, and salt.

Blend until very smooth and creamy, stopping to scrape down the bowl as needed.

Taste and add a few teaspoons of agave if additional sweetness is desired. Spoon into glasses.

Enjoy immediately as a pudding, or for a thicker, mousse-like consistency, refrigerate until well chilled, 2 hours or overnight.

Serve topped with raspberries, cream, and chocolate shavings.