Chocolate Avocado Mousse
This recipe for Chocolate Avocado Mousse is suitable for 4 people .
Ingredients:
- 2 ripe avocados (about 250g flesh)
- 150 g dark chocolate (at least 70% cocoa, make sure it is gluten-free)
- 2 tablespoons cocoa powder (unsweetened)
- 3-4 tablespoons honey, maple syrup, or other sweetener of choice (adjust the amount to your taste)
- 1 teaspoon vanilla extract
- A pinch of salt
- Optional: 1-2 tablespoons of almond milk or other plant-based milk for a smoother texture, if the mousse seems too thick.
For the Garnish (optional):
- Fresh raspberries or strawberries
- Shaved chocolate
- Mint leaves
Preparation:
1. Melting chocolate:
- Break the chocolate into pieces and melt it in a bain-marie or in the microwave (in intervals of 20-30 seconds, stirring in between). Make sure the chocolate does not get too hot; it should just be melted.
- Let the melted chocolate cool slightly, but make sure it is still liquid.
2. Prepare avocados:
- Cut the avocados in half, remove the pit, scoop the flesh from the skin and place it in a blender or food processor.
3. Making mousse:
- Add the melted chocolate, cocoa powder, sweetener, vanilla extract, and a pinch of salt to the avocado flesh.
- Puree everything together until you get a smooth, creamy mousse. If the mousse is too thick, you can add some almond milk to thin it out.
4. Tasting and adjusting:
- Taste the mousse and add more sweetener if needed. The avocado has a natural mildness that can soften the bitterness of the dark chocolate, but you can adjust the sweetness to taste.
5. Cooling:
- Divide the mousse between small bowls or glasses. Cover with plastic wrap (make sure the wrap touches the surface of the mousse to prevent browning).
- Chill in the refrigerator for at least 1 hour, but it is best after several hours or even overnight in the refrigerator.
6. Serving:
- Remove the mousse from the refrigerator just before serving.
- Garnish with fresh berries, shaved chocolate, or mint leaves for an extra touch.