Chocolate Avocado Mousse Delight (Printable)

Silky chocolate mousse made creamy with avocado, topped by fluffy coconut cream for a luscious treat.

# What You Need:

→ Chocolate Avocado Mousse

01 - 2 ripe avocados, peeled and pitted
02 - 1/4 cup unsweetened almond milk
03 - 1/4 cup unsweetened cocoa powder
04 - 1/4 cup pure maple syrup
05 - 1 teaspoon pure vanilla extract
06 - 1/8 teaspoon fine sea salt
07 - 1.75 ounces dark chocolate (70% cacao or higher), melted and cooled

→ Coconut Cream

08 - 1 can (13.5 fl oz) full-fat coconut milk, chilled overnight
09 - 2 tablespoons powdered sugar or maple syrup
10 - 1/2 teaspoon pure vanilla extract

→ Optional Toppings

11 - Shaved dark chocolate
12 - Fresh berries
13 - Toasted coconut flakes

# How To Make It:

01 - Scoop the solid cream from the top of the chilled coconut milk into a mixing bowl, reserving the liquid for other uses. Add powdered sugar and vanilla extract. Whip with a handheld mixer until soft peaks form. Chill until needed.
02 - Combine avocado, almond milk, cocoa powder, maple syrup, vanilla extract, and sea salt in a food processor. Blend until completely smooth, scraping down the sides as necessary.
03 - Pour melted dark chocolate into the food processor and blend again until the mixture is fully incorporated and glossy.
04 - Taste the mousse and adjust sweetness or cocoa powder as desired.
05 - Divide the mixture into four serving glasses. Cover and refrigerate for at least two hours to allow it to set and chill.
06 - Before serving, top each portion with a generous dollop of whipped coconut cream and optional toppings such as shaved dark chocolate, fresh berries, or toasted coconut flakes.

# Expert Suggestions:

01 -
  • It tricks people into thinking you spent way more time in the kitchen than you actually did.
  • You get to eat something decadent without the dairy hangover or sugar crash.
  • Making the coconut cream topping feels fancy but honestly takes less effort than whipping regular cream.
02 -
  • If your avocados taste bitter or the mousse tastes earthy, your cocoa powder quality is the culprit—invest in good cocoa and it transforms everything.
  • Don't skip chilling the coconut milk overnight; it's the only way the cream separates properly, and you'll be frustrated if you try to rush this step.
03 -
  • Make the mousse a few hours ahead and the coconut cream just before serving—this keeps the topping light and airy instead of deflating into the mousse.
  • If your food processor is small, you might need to blend the avocado and wet ingredients first, then add cocoa powder in stages to avoid overfilling.

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