Healthy. Decadent. No heavy cream or raw eggs. Just avocado. Are you doing a double take right now? I had to myself when I came across this recipe on an episode of Giada at Home. I was intrigued. Could avocado really replace the dairy that defines mousse? Why yes. And much more. Expectations beyond met. Avocado lovers rejoice. Chocolate lovers rejoice even more. You won’t even know the avocado is there.
I had leftover bittersweet chocolate in the pantry, but semi-sweet chocolate will work great too. I wouldn’t go beyond 60% cacao because you could end up with more of a bitter mousse than rich chocolate.
The key is to use over ripe avocados to get the creamy texture. Avocados are really used for texture only with added health benefits.
Avocado is high in fat. Yes. But good fat. Fats that are good for your complexion and skin.
Another key is to use good quality chocolate and cocoa powder. No refined sugars used. Only honey as a natural sweetener. Maple syrup works too. I actually ran out of honey and had to use a combination of the two. Even if you’re not a fan of avocados, this chocolate mousse will have you fooled.
Chocolate Avocado Mousse with Blackberries and Pistachios
adapted from Giada De Laurentiis
This recipe can easily be doubled to serve more people. Because avocados are pricey, I only made a small amount. Semi-sweet chocolate and maple syrup are great substitutes to use what you have on hand approach. The mousse thickens as it refrigerates.
serves 2 to 4
2 very ripe avocados, peeled and pitted
1/3 cup chopped bittersweet chocolate, melted
1/4 cup unsweetened cocoa powder
1/4 cup honey
3 tablespoons almond milk
1 teaspoon pure vanilla extract
pinch of fine sea salt
fresh blackberries, for garnish
chopped pistachios, for garnish