Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easiest Paleo Chocolate Mousse | Get Inspired Everyday!

Easiest Avocado Chocolate Mousse


  • Author: Kari
  • Prep Time: 20
  • Total Time: 20
  • Yield: 4 1x
  • Diet: Gluten Free

Description

This is the perfect make ahead dessert that everyone loves!


Ingredients

Scale

1/4 cup cocoa powder

1/4 cup Grade A amber maple syrup

1 just ripe avocado, room temperature

2 Teaspoons vanilla extract

1/4 Teaspoon sea salt

1/4 cup chocolate chips, melted, I used Enjoy Life

Coconut Whipped Cream:

1 can chilled coconut milk, cream scooped off the top

1 Tablespoon Grade A amber maple syrup

Pinch of sea salt

1 Teaspoon vanilla extract

Top with berries of choice, I used 1 pint of raspberries


Instructions

In a small food processor, or the small bowl insert of a larger food processor add the cocoa powder and maple syrup. Remove the pit from the avocado and scrape it from the skin into the food processor with the vanilla and sea salt.

Process until smooth, then add the melted chocolate chips and process again to combine. Remove the mousse base from the food processor and into a bowl.

Next make the whipped cream by adding only the hardened cream from the can of coconut milk, (reserve the liquid for another use like a smoothie) to an electric mixer. Beat until fluffy, 1-2 minutes. Then add the maple syrup, sea salt, and vanilla. Beat again to combine.

Then portion out about half of the whipped cream, (you should have about 1 1/2 cups) and add it to the chocolate mousse base. Using a spatula, fold the whipped cream into the mousse until just combined.

From here you can refrigerate the mousse for up to 3 days, but if you want to top it with the remaining whipped cream that is the best on the first day.

Serve the mousse with the remaining whipped cream and berries of your choice if desired.

Notes

It’s important that the avocado be room temperature because when you add the melted chocolate chips, you don’t want them to ‘seize’ up if the avocado has been refrigerated. You’ll end up with hardened bits of chocolate in the mousse, which of course is still edible, but not silky smooth!

  • Category: Dessert
  • Method: Food Processor
  • Cuisine: American

Keywords: Avocado Chocolate Mousse, Paleo Chocolate Mousse, Dairy Free Chocolate Mousse, Avocado Chocolate Mousse Recipe

shares