Chocolate and avocado mousse recipe

12 ratings Rate
  • Serves 6
  • 5 mins to prepare and 10 mins to cook, plus chilling
  • 249 calories / serving
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This gorgeous mousse is intensely chocolatey and yet hides a surprise. Avocado lends a creamy texture without the need for dairy or egg, while maple syrup and vanilla add sweetness to this dairy-free chocolate mousse.

  1. Set aside 25g chocolate for decoration and break the rest into squares. Melt in a heatproof bowl set over a pan of shallow, simmering water. Stir in the maple syrup, vanilla, almond or coconut milk, ¼ tsp fine salt and the cocoa until smooth.
  2. In a blender or food processor, whizz the chocolate mixture with the avocado flesh until silky smooth. Divide the mixture between 6 small serving glasses. Chill for at least 3 hrs, or for up to 12 hrs.
  3. To make the decoration, scrape the edge of the reserved chocolate using a vegetable peeler to make long shards. Store in an airtight container until needed. Scatter over the mousse just before serving.

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  • Ingredients

  • 100g dark chocolate
  • 4 tbsp maple syrup
  • 2 tsp vanilla bean paste or vanilla extract
  • 5 tbsp almond milk or coconut milk drink
  • 2 1/2 tbsp cocoa, sieved
  • 2 large ripe avocados, flesh scooped out
  • Energy 1030kj 249kcal 12%
  • Fat 20g 29%
  • Saturates 8g 38%
  • Sugars 10g 11%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 13.2g Protein 3.3g Fibre 3.4g


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