Chocolate Avocado Mousse
I guess I was a skeptic too when I saw this recipe. I'm definitely a purist when it comes to most traditional recipes but truth be told I do like to try 'healthier' versions of recipes as long as it doesn't impact on the flavour of the dish too much.

But trying this dairy-free avocado mousse has got me sold on this alternative to thickened cream and egg whites. It still has that decadent richness of dark chocolate and the creamy smooth texture you expect from any mousse. Try it for yourself, you won't be disappointed!

You will need...2 ripe avocados, room temperature3 Tbsp maple syrup (or rice malt syrup if you prefer)1/2 fresh vanilla pod or 1/2 tsp vanilla paste1/3 cup coconut cream, room temperature1/4 cup cocoa powder150gr dark good quality chocolate (70% cocoa works well for this recipe, you can use a vegan chocolate if you want to keep the recipe full vegan)

Method...1. Cut the avocados in half, remove the stone and use a spoon to scoop the flesh out into a large bowl or food processor.2. In a separate bowl, melt the chocolate in the microwave at 20 second intervals, stirring between each interval until smooth (or if you prefer to use the double boiler method this is up to you). Set aside to cool slightly.3. Add the maple syrup, coconut cream, cocoa powder and vanilla to the avocado and process with a stick blender (or in the food processor) until smooth.4. Scrape down the sides, add the melted and cooled chocolate then quickly process until creamy and fully combined. Spoon into serving dishes, refrigerate for at least 15 minutes before serving with fresh cut strawberries or raspberries.

NB. To add extra flavours you can add a small amount of mint extract, coffee, coconut or orange zest.

Recipe adapted from


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