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Introduction
Avocado chocolate mousse may seem like an unlikely pairing, but this innovative dessert has taken the culinary world by storm in recent years. Originating from health-conscious chefs seeking to create decadent treats without sacrificing nutrition, this recipe seamlessly blends the luxurious taste of chocolate with the creaminess of avocados. While its exact origins are unknown, it's believed to have roots in Latin American cuisine, where avocados have been revered for centuries. This mousse not only showcases the versatility of avocados but also highlights the ingenuity of modern chefs in transforming humble ingredients into something truly special.
Ingredients
• 1 1/4 cups (300g) ripe avocado flesh (about 2-3 medium avocados)
• 1/2 cup (120ml) unsweetened cocoa powder or Dutch-processed cocoa powder
• 1/2 cup (120ml) pure maple syrup or agave nectar
• 1/4 cup (60ml) unsweetened plant-based milk (such as almond or oat milk)
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/4 cup (30g) powdered sugar (optional, for added sweetness)
• Cacao nibs or shaved dark chocolate for garnish (optional)
Step 1:
Scoop out the flesh of 2-3 ripe avocados into a food processor or high-speed blender.
Step 2:
Add the unsweetened cocoa powder, pure maple syrup (or agave nectar), unsweetened plant-based milk, vanilla extract, and sea salt.
Step 3:
Blend everything together until smooth and creamy, stopping to scrape down the sides of the container as needed.
Step 4:
Taste the mousse and add powdered sugar, if desired, for extra sweetness. Blend again to incorporate.
Q: Can I use regular milk instead of plant-based milk?
A: While regular dairy milk will work, it will alter the vegan and dairy-free nature of the recipe. For a vegan option, stick to unsweetened plant-based milks.
Q: How far in advance can I make this mousse?
A: The mousse can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Q: Can I use a different sweetener instead of maple syrup or agave nectar?
A: You can try using honey or coconut sugar as an alternative sweetener, but keep in mind that these may affect the flavor and consistency of the mousse.
• For best texture, use ripe but not overripe avocados.
• Adjust sweetness by increasing or decreasing the amount of maple syrup or agave nectar.
• For a richer mousse, add the powdered sugar or use a higher percentage of cocoa powder.
• Dairy-free and vegan-friendly recipe.
• Can be made nut-free by using a nut-free plant-based milk.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
Spoon the avocado chocolate mousse into individual serving dishes or glasses. Garnish with cacao nibs or shaved dark chocolate, if desired.
Store any leftover mousse in an airtight container in the refrigerator for up to 3 days.
This recipe comes together quickly, so have all the ingredients ready before starting.
- Use avocados that are ripe but not overripe for the best texture.
- Adjust the sweetness to your taste by increasing or decreasing the amount of maple syrup or agave nectar.
- For a richer, more decadent mousse, add the powdered sugar or use a higher percentage of cocoa powder.
For a nut-free version, use a nut-free plant-based milk like oat or rice milk. You can also add a pinch of espresso powder or cinnamon for extra flavor.
This avocado chocolate mousse pairs well with fresh berries, whipped coconut cream, or a glass of red wine or coffee.
This dish can be enjoyed year-round, but avocados tend to be in peak season during the late spring and summer months.
This recipe is dairy-free, gluten-free, and vegan. It may contain tree nuts or soy if using certain plant-based milks. Check individual ingredient labels for specific allergen information.
