In preparation for a dinner party this Friday, I wanted to get familiar with transforming avocados into chocolate mousse. I have heard of this being done before, but until now I have never tried making it. One of the vegetarian dinner guests for this Friday also doesn't eat dairy or eggs so I had to come up with a plan for her dessert... and I think I nailed it.
I used a double boiler for melting the chocolate chips (a stainless steel bowl over simmering water - without the water touching the bowl), but if you watch it carefully you can melt them in a microwave (in a microwave safe container).
A traditional "mousse" is made with whipped cream and beaten egg whites, so this isn't really a mousse, but more of an avocado chocolate pudding, I guess. But does it mean that by using avocados that this is now a "healthy" dessert? Well, no... but, healthier! You see, it still has chocolate and sugar in the recipe. It is also important to point out that avocados have a lot of fat content, but they are healthy fats (monounsaturated and polyunsaturated); which, in moderation, are beneficial to a healthy lifestyle and can lower bad cholesterol levels.
Avocado Chocolate Mousse - makes approximately 1.75 cups
240g ripe avocado flesh (approximately 2 small
1/2 cup semi-sweet chocolate chips
6 tablespoons coconut milk
3 tablespoons sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1. Peel and pit the avocados and place the flesh in a
2. Melt the chocolate chips and add to the food
3. Add the coconut milk, sugar, vanilla, and salt to
the food processor and puree until completely smooth.
4. Portion into dessert dishes and chill in the
refrigerator for a minimum of 2 to 3 hours.
5. Optional garnish idea: mint leaves and fresh raspberries.