Rich Chocolate Avocado Mousse
Rich Chocolate Avocado Mousse
Ingredients
For the Mousse
- 2 ripe avocados, pitted and scooped
- 1/2 cup unsweetened cocoa powder
- 1/2 cup full-fat coconut milk, canned, chilled, thick cream only
- 1/4 cup erythritol, or to taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
For Garnish (Optional)
- 2 tablespoons sugar-free chocolate shavings
- 1/4 cup fresh raspberries
Instructions
- 1
Ensure your full-fat coconut milk can has been chilled in the refrigerator for at least 4 hours, or preferably overnight. This allows the thick cream to separate from the liquid.
⏱️ 1 min
- 2
Open the chilled can of coconut milk without shaking it. Scoop out only the thick, solid cream from the top, leaving the watery liquid behind. Measure 1/2 cup of this cream.
⏱️ 2 min
- 3
In a food processor or high-speed blender, combine the scooped avocado flesh, unsweetened cocoa powder, chilled coconut cream, erythritol, vanilla extract, and sea salt.
⏱️ 3 min
- 4
Process on high until the mixture is completely smooth and creamy, scraping down the sides as needed. This may take 2-3 minutes. Taste and adjust sweetness if desired.
⏱️ 4 min
- 5
Divide the mousse evenly into four small serving dishes or ramekins.
⏱️ 2 min
- 6
Cover each dish with plastic wrap and refrigerate for at least 1 hour to allow the mousse to firm up and flavors to meld. For best results, chill for 2-3 hours.
⏱️ 60 min
- 7
Before serving, garnish with sugar-free chocolate shavings and fresh raspberries, if using.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Rich Chocolate Avocado Mousse
Ingredients
For the Mousse
- 2 ripe avocados, pitted and scooped
- 1/2 cup unsweetened cocoa powder
- 1/2 cup full-fat coconut milk, canned, chilled, thick cream only
- 1/4 cup erythritol, or to taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
For Garnish (Optional)
- 2 tablespoons sugar-free chocolate shavings
- 1/4 cup fresh raspberries
Instructions
- 1
Ensure your full-fat coconut milk can has been chilled in the refrigerator for at least 4 hours, or preferably overnight. This allows the thick cream to separate from the liquid.
⏱️ 1 min - 2
Open the chilled can of coconut milk without shaking it. Scoop out only the thick, solid cream from the top, leaving the watery liquid behind. Measure 1/2 cup of this cream.
⏱️ 2 min - 3
In a food processor or high-speed blender, combine the scooped avocado flesh, unsweetened cocoa powder, chilled coconut cream, erythritol, vanilla extract, and sea salt.
⏱️ 3 min - 4
Process on high until the mixture is completely smooth and creamy, scraping down the sides as needed. This may take 2-3 minutes. Taste and adjust sweetness if desired.
⏱️ 4 min - 5
Divide the mousse evenly into four small serving dishes or ramekins.
⏱️ 2 min - 6
Cover each dish with plastic wrap and refrigerate for at least 1 hour to allow the mousse to firm up and flavors to meld. For best results, chill for 2-3 hours.
⏱️ 60 min - 7
Before serving, garnish with sugar-free chocolate shavings and fresh raspberries, if using.
⏱️ 3 min