Ingredients
Equipment
Method
- Ensure your avocado is ripe. This is crucial for achieving a smooth, creamy texture without any grittiness. Slice the avocado in half, remove the pit, and scoop the flesh into a food processor or high-powered blender.1 large ripe avocado
- To the food processor with the avocado, add the unsweetened cocoa powder and the pinch of salt. These dry ingredients will help to form the base of the chocolate flavor.1 large ripe avocado, 1/4 cup unsweetened cocoa powder, pinch of salt
- Pour in the maple syrup (adjusting the amount to your preference for sweetness), the unsweetened almond milk, and the vanilla extract. The almond milk will help to achieve the perfect mousse consistency.1/4 cup maple syrup, 1/4 cup unsweetened almond milk, 1 teaspoon vanilla extract
- Secure the lid on your food processor or blender and process the ingredients until they are completely smooth and creamy. You may need to scrape down the sides of the bowl a couple of times to ensure all the avocado is incorporated and there are no fibrous bits. Aim for a consistency similar to traditional chocolate mousse.
- Once blended, taste the mousse. If it’s not sweet enough for your liking, add a little more maple syrup and blend again. If it’s too thick, add another tablespoon of almond milk and blend until you reach your desired consistency.1/4 cup maple syrup, 1/4 cup unsweetened almond milk
- Spoon the chocolate avocado mousse into individual serving dishes, small bowls, or glasses. For an extra touch, you can garnish with fresh berries, dairy-free chocolate shavings, or a sprig of mint.
- For the best texture and flavor, cover the dishes and refrigerate the mousse for at least 30 minutes before serving. This allows the flavors to meld and the mousse to firm up slightly.
Notes
Store in an airtight container in the refrigerator for up to 3 days. May oxidize slightly.
