Avocado Chocolate Mousse Recipe
This is my favourite recipe for Avocado Chocolate Mousse. It’s a healthier alternative to traditional chocolate mousse as it’s cream and egg free but still has the amazing taste and texture of chocolate mousse.
Get the recipe here /
You can make this a diary free mousse if you cut out the chocolate and used cocoa powder and cocoa nibs. This is also a great avocado recipe to use if you have any avocados that you need to use up or if you are simply out of cream.
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Equipment
Bowl o
Knife z
Food Processor 5
Ramekin B
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Recipe
2 Small or 1 large Avocado
1/3 Cup / 2.7 oz / 80 ml Milk
2 Cups / 7 oz / 200g Dark Chocolate
1 Table Spoon / 0.3 oz / 8 g Cocoa Powder
3 Table Spoon / 2.2 oz / 64 g Honey
Melt the dark chocolate over a double boiler stirring until completely melted. Remove from heat and leave to cool while preparing the remaining ingredients. Cut avocados in half and remove pip and skin. Place into a food processor with the milk, honey, cocoa powder, and melted chocolate. Blend until the mousse comes together. At first it will look crumbly and separated. If you would like a thinner mousse consistency just add more milk. Serve in ramekins with mint leaves, strawberries and grated chocolate. This mousse should last in the fridge for a few days.
Serves 4
Calories 349 | Fat 23g | Protein 4g | Carbs 42g | Sugar 34g | Sodium 19mg
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