This Avocado Chocolate Mousse elegantly marries health with decadence. A ripe avocado, known for its creamy texture and nutritional richness, forms a perfect base for unsweetened cocoa powder’s deep, robust flavors. This mousse is naturally sweetened with pure maple syrup and agave nectar, subtly enhancing the chocolate without overpowering it. A hint of vanilla extract and a splash of fresh orange juice add a layer of complexity, bringing a light, citrusy brightness that balances the richness of the cocoa.
Thanks to its wholesome ingredients, this dessert satisfies the sweet tooth and offers a guilt-free indulgence. Preparation is a breeze—simply blend until smooth and allow to chill, letting the flavors meld and intensify. Serve this mousse chilled, topped with a dollop of freshly whipped cream and a garnish of fresh strawberries for an elegant presentation.
Ingredients
- •1 large avocado, halved, pit removed
- •5 ml (1 teaspoon) vanilla extract
- •35 grams (1/3 cup) unsweetened cocoa powder
- •60 ml (1/4 cup) pure maple syrup
- •30 ml (2 tablespoons) agave nectar or mild honey
- •45 ml (3 tablespooons) fresh orange juice, or as needed
- •Pinch kosher salt
- •9 ml (1/3 cup) hot water
- •177 ml (3/4 cup) heavy cream, whipped (optional)
- •Fresh strawberries for garnish
Preparation
- Scoop avocado flesh into a blender or mini food processor. Add vanilla, cocoa powder, maple syrup, agave nectar, orange juice, and salt and blend to a coarse purée. With motor running, gradually stream in hot (but not boiling) water to desired consistency; add more orange juice as needed, until smooth and creamy.
Divide pudding between two ramekins or small bowls, and chill (uncovered) at least 2 hours, or overnight.
Garnish with a dollop of whipped cream (if using), and a sliced, fanned strawberry or a chocolate covered strawberry or chocolate raspberry truffle.