Avocado and chocolate mousse is popular as a dairy free and healthier option for a dessert, and this is the version that my family love … whew!
You do not need to add chilli flakes, but for me they go beautifully with chocolate and honey … I used medium heat chilli, but if you love chilli then you can certainly go for the “hot” version … there is not a lot of chilli used, so you will only get a little “hit” every now which I love!
You can certainly replace the honey with maple syrup if you prefer … the mix will be just a touch softer with the maple syrup, but both options firm up beautifully in the fridge. And having said that, if you are making cupcakes, cake or brownies that you know will be eaten in one sitting (with a few friends of course!), then this is a perfect frosting that can be used. No-one will ever believe there is avocado in it!
This quantity will give you 500g … it is quite rich so the number of serves will depend on how much you wish to offer guests. For our family dinner the other night I had five to cater for, so hence the picture in this post will show 5 small glass coffee cups filled with the mousse, along with a little bit extra that I put into a small shot glass just for moi! To serve guests I think 125g x 4 is perfect, and I like it plain just as it is with a light sprinkle of sea salt flakes. But you can also portion it into larger glasses and add some toppings like whipped vanilla coconut cream (if you wish to keep it diary free) or regular cream, along with roasted chopped nuts of choice (macadamias or pistachios would be my recommendation), and a drizzle of a salted caramel sauce.
The recipe can also be doubled if you need to allow for more serves.
To keep the mousse looking perfect for entertaining, the easiest way to portion it is to put the mousse into a piping or snap lock bag, cut off the tip, and then slowly squeeze it into the serving cup keeping the bag steady above the cup, and slowly pulling the bag directly upwards so that you end up with a nice even mound of mousse.
The mousse can be made a day ahead, portioned, then kept covered in the fridge ready to serve as it is, or with your toppings of choice.
One last point … it is important to use Dutch cocoa powder which is nice and dark, and has a gorgeous deep chocolate flavour … many recipes for avocado mousse use raw cacao which I certainly don’t mind myself, but it is an acquired taste and can be quite bitter which is not to everyone’s liking. And plain cocoa too does not have the depth of flavour needed for this recipe.
- 350g avocado flesh
- 50g Dutch cocoa powder
- 100g honey
- 1 ½ tsp sea salt flakes
- 1 tsp vanilla bean paste
- 1 tsp chilli flakes (I used medium)
- Extra sea salt flakes for serving if desired
- Place all the ingredients into the TM bowl and blend 30 seconds / speed 4
- Scrape around bowl, and repeat 30 seconds / speed 5 to make it nice and smooth
- If portioning into small glasses sprinkle with a little sea salt flakes prior to serving
- Otherwise serve as desired