Super Fast Chocolate Avocado Mousse
N.B. This blog is also available in Finnish and you’ll find it here
What can you do, when you’re craving extremely much something chocolaty, but you can’t go out to buy it, because your little one is taking a nap? And there’s no need to mention, that you really don’t have any hidden chocolate bars or Ben & Jerry’s in your house… Chocolate mousse! Well, at least something that reminds strongly mousse and tastes like rich chocolate 😉 .
The idea of avocado chocolate mousse has been very popular on all the health food sites for years now, but for some reason, I’ve never done it before myself. Yeah, I’ve tasted and liked it, but never done it. Maybe I was afraid that it would turn out tasting weird (something like guacamole combined chocolate syrup), or maybe the reason is, that all the avocados in our household are always gone before I even think about making some dessert of them.
Anyway, this mousse turned out super rich in flavor and silky smooth, and even my husband liked it. Maybe it was because he didn’t know what he was eating, you really can’t taste the avocado from it!
INGREDIENTS (1-2 servings):
1 large ripe avocado (peeled and pitted)
2-3 tbsp. cocoa powder (or cacao powder if you prefer)
0.5 dl almond milk (or whatever plant based milk you happen to have, I used chocolate soy milk)
2-4 tsp stevia (or other sweetener like coconut sugar or maple syrup)
0.5-1 tsp vanilla powder or extract
Toppings of your choice, like nut butters, nuts, berries, chopped fruits, whipped cream, flavored syrups, jam, cookie crumbles…
1. Purée the avocado with a hand blender until smooth.
2. Add the rest of the ingredients and mix well. Use more cocoa powder if you like intense chocolate flavor. In turn, if you’re more a friend of sweet stuff, use more sweetener and vanilla, and less cocoa powder.
3. Put in the fridge until ready to eat. Serve cold with toppings of your choice. I used homemade peanut butter and chopped, roasted peanuts this time, but some berries and coconut flakes would have worked as well perfectly.
The original recipe can be found here: