This is the perfect make ahead dessert that everyone loves!
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
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.
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