Labor Day
Who Put the 'Reuben' in the Reuben Sandwich?: The History of a Deli Classic
What Are Corn Nuts, and Where Did They Come From?
+

Dark Chocolate Avocado Mousse with Coconut Cream

Dessert Chocolate Avocados Raspberries Cinnamon Almond Milk Coconut Milk Cocoa Powder Maple Syrup Powdered Sugar
Dessert Chocolate Avocados Raspberries Cinnamon Almond Milk Coconut Milk Cocoa Powder Maple Syrup Powdered Sugar
Sign up to save this recipe to your profile Sign Up Now ›
Dark Chocolate Avocado Mousse with Coconut Cream
4 Mousses
(0)
PREVIOUS: Salted Caramel Drizzle Toasted Coconut Cream... NEXT: Deep, Dark Chocolate Pudding

Ingredients (12)

  • 2 avocados, very ripe
  • 4 ounces (125 grams) 70% cacao baking chocolate, melted
  • ¼ cup (60 milliliters) unsweetened cocoa powder
  • 6 tablespoons (90 milliliter) maple syrup
  • ⅓ cup (75 milliliters) almond milk
  • ½ teaspoon (2 milliliter) vanilla extract
  • ¼ teaspoon (1 milliliter) cinnamon
  • Sea salt
  • 1 cup (250 milliliters) raspberries

Coconut Cream:

  • 2 (14-ounce/414-milliliters) cans full-fat coconut milk, refrigerated overnight
  • ⅓ cup (75 milliliters) powdered sugar, sifted
  • A few drops of vanilla extract

My husband, Jack, isn’t the biggest fan of avocados. I prep this one while he’s not looking, and he’s yet to realize that this decadent chocolaty dessert is made from pureed avocado.

from: The Love & Lemons Cookbook by

Instructions

  1. In a food processor, combine the avocados, melted chocolate, cocoa powder, maple syrup, almond milk, vanilla, cinnamon, and a pinch of salt.
  2. Puree until creamy.
  3. Spoon the mousse into 4 small ramekins and chill for at least 1 hour.

Coconut Cream:

  1. 1
    Remove the coconut milk from the fridge and carefully scoop the thick solid part off the top. Save the watery part for another use.
  2. 2
    Use an electric mixer to whip the coconut cream until fluffy, 3 to 5 minutes.
  3. 3
    Add the powdered sugar and vanilla and mix again.
    _Variations: Add ½ teaspoon (2 mL) cinnamon, ½ teaspoon (2 mL) lemon zest, or a few drops of lemon oil.
  4. 4
    Serve the mousse topped with a dollop of coconut cream and the raspberries.

Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio

Load Comments

Recommended from Chowhound

(00:53)
How to Make Dark Chocolate Avocado Cake
Presented by
MyRecipes
This vegan cake (no eggs or butter!) is so delicious that our kids begged for more. The frosting is silky smooth, and the cake is light and loaded with chocolate flavor, and healthy fats.
Photo Gallery

This Is Where Obama Likes to Eat in Chicago
8 Photos
Photo Gallery

One City, 30 Insane Pizzas: NYC Edition
30 Photos
Up Next
Cooking With Coconut Milk
(00:49)
Up Next
How to Make Dark Chocolate Peppermint Brownies
(01:19)

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Recipe
Deep, Dark Chocolate Pudding
Recipe
White Chocolate Mousse with Blackberry Compote
Recipe
Amaretto Chocolate Mousse