I came up with this chocolate avocado mousse during our last year of catering when we were asked to participate in a new food & wine event that kicked off the Avocado & Margarita Festival in Morro Bay.
The only requirement for this event was we had to cook something with avocado. Easy! I cooked up this vegan chocolate-avocado mousse. Chocolate & avocado you ask? YES! Totally worth it. For anyone of you that remember my avocado pie from a few years ago, this was an equally large hit. Here is the recipe – happy cooking!
Chocolate-Avocado Mousse
Yield: 3 cups
½ cup mini dairy free chocolate chips
8 ounce avocado, peeled and pitted (approximately 4 small avocados)
1 can (11.25 ounce) sweet & condensed coconut milk
1 tbsp pure maple syrup
½ cup unsweetened cocoa powder
1 tbsp vanilla extract
¼ tsp kosher salt
Fresh mint – for garnish
Melt chips
Cool slightly
Place melted chips, avocado, maple syrup, cocoa powder, sweet & condensed coconut milk, vanilla & salt in a food processor
Blend until 100% smooth, get ALL the avocado chunks out
Pipe into serving cups & refrigerate (a day in advance is okay – but cover with cling wrap to keep it fresh)
Garnish with fresh mint & enjoy
Chocolate Avocado Mousse
Ingredients
- ½ cup mini dairy free chocolate chips
- 8 ounce avocado peeled and pitted (approximately 4 small avocados)
- 1 can 11.25 ounce sweet & condensed coconut milk
- 1 tbsp pure maple syrup
- ½ cup unsweetened cocoa powder
- 1 tbsp vanilla extract
- ¼ tsp kosher salt
- Fresh mint – for garnish
Instructions
- Melt chips
- Cool slightly
- Place melted chips, avocado, maple syrup, cocoa powder, sweet & condensed coconut milk, vanilla & salt in a food processor
- Blend until 100% smooth, get ALL the avocado chunks out
- Pipe into serving cups & refrigerate (a day in advance is okay – but cover with cling wrap to keep it fresh)
- Garnish with fresh mint & enjoy
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