Chocolate Avocado Mousse

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 from sloCooking.net

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
 
Author:
Serves: 3 cups
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
  1. Melt chips
  2. Cool slightly
  3. Place melted chips, avocado, maple syrup, cocoa powder, sweet & condensed coconut milk, vanilla & salt in a food processor
  4. Blend until 100% smooth, get ALL the avocado chunks out
  5. Pipe into serving cups & refrigerate (a day in advance is okay – but cover with cling wrap to keep it fresh)
  6. Garnish with fresh mint & enjoy

 

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