A Chocolate Avocado Mousse that is decadent, satisfying and rich in flavor made with ripe avocados and melted chocolate. The recipe is also egg-free, vegan and made with 6 ingredients, out of which, you could easily skip the instant coffee.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Total time: 15 minutes
  • Yield: 3
  • Category: Desserts
  • Cuisine: American, World

Ingredients

  • 1 avocado (ripe, medium to large, preferably Hass avocado)
  • ½ cup chocolate (- chopped, semi-sweet)
  • 1 tablespoon coconut oil
  • 2 to 3 tablespoons raw sugar (or maple syrup - add less or more to suit your taste)
  • 1 teaspoon instant coffee (- optional)
  • ½ teaspoon vanilla extract (or ½ teaspoon vanilla powder)
  • 1 tablespoon cashews (- chopped)
  • 1 tablespoon almonds (- chopped)
  • 1 tablespoon pistachios (- chopped)
  • 4 to 6 fresh berries (- raspberries, strawberries, blueberries or blackberries)
  • 1 tablespoon cacao nibs (or chocolate shavings)

Method

Melting Chocolate

  1. Take the chopped semisweet chocolate, coconut oil, instant coffee raw sugar in a small skillet or a heat proof bowl. Set aside.
  2. Heat 1 to 1.5 cups of water in a saucepan on medium heat. Bring water to a boil then lower the heat.
  3. Place the skillet with the ingredients on top of the saucepan making sure that the skillet does not touch the water nor is very close to the surface of water.
  4. When the pan comes in touch with the steam, the chocolate will begin to melt.
  5. Stir the ingredients with wooden spoon until all of the chocolate melts. Do not overcook the chocolate as it will seize or release fat.
  6. Once the chocolate has melted remove it from the pan. The melted chocolate mixture should look smooth and glossy. Then set it aside and let it cool completely at room temperature.

Making Chocolate Avocado Mousse

  1. Scoop the flesh of the avocado in a blender. Make sure the avocado is ripe and at room temperature, as a cold avocado will cause the melted chocolate liquid to harden or seize. Also ensure that the chocolate mixture is at room temperature
  2. Add vanilla extract and the melted chocolate mixture that is at room temperature.
  3. Blend to a smooth consistency.
  4. Spoon the mousse in small bowls. You can either refrigerate for 30 minutes to 1 hour or serve straightaway.
  5. If refrigerating, cover the bowls with lids or a foil or parchment paper.
  6. Serve garnished with some chopped nuts or fresh berries or chocolate shavings.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.