📝 About This Recipe
This decadent mousse is a masterclass in culinary alchemy, transforming humble, ripe avocados into a silky, dark chocolate indulgence that rivals any traditional French pastry. By bypassing heavy cream and eggs, we highlight the clean, intense notes of premium cacao and the natural buttery texture of the fruit. It is a sophisticated, nutrient-dense dessert that proves 'naturally gluten-free' can be synonymous with pure luxury.
🥗 Ingredients
The Mousse Base
- 2 large Ripe Avocados (pitted and peeled; must be soft to the touch)
- 1/2 cup Dutch-processed Cocoa Powder (sifted to remove lumps)
- 1/2 cup Pure Maple Syrup (Grade A dark for deeper flavor)
- 1/3 cup Unsweetened Almond Milk (or any preferred dairy-free milk)
- 2 teaspoons Pure Vanilla Extract (high-quality Madagascar vanilla recommended)
- 1/2 teaspoon Espresso Powder (enhances the chocolate profile)
- 1/8 teaspoon Fine Sea Salt (to balance the sweetness)
The Melted Infusion
- 1/4 cup 70% Dark Chocolate Chips (melted gently)
- 1 teaspoon Coconut Oil (refined, for a smoother set)
For Garnish
- 1/2 cup Fresh Raspberries (rinsed and dried)
- 2 tablespoons Hazelnuts (toasted and roughly chopped)
- 1 pinch Flaky Sea Salt (such as Maldon)
- 4 sprigs Fresh Mint Leaves (for a pop of color)
👨🍳 Instructions
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1
Begin by melting the dark chocolate chips and coconut oil together using a double boiler or in 20-second bursts in the microwave, stirring until glossy and smooth. Set aside to cool slightly.
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2
Slice the avocados in half, remove the pits, and scoop the flesh into a high-speed blender or food processor. Ensure there are no brown spots for the cleanest flavor.
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3
Add the sifted cocoa powder to the processor. Sifting is crucial here to ensure a perfectly smooth texture without chalky pockets.
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4
Pour in the maple syrup, almond milk, and vanilla extract. The liquid helps the blades catch the avocado flesh effectively.
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5
Add the espresso powder and fine sea salt. These act as flavor 'seasoning' that makes the chocolate taste more intense.
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6
Pulse the mixture 5-6 times to break down the large avocado chunks, then blend on high for 30-45 seconds.
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7
Stop the processor and scrape down the sides with a rubber spatula to ensure every bit of avocado is incorporated.
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8
While the processor is running on low speed, slowly drizzle in the melted chocolate mixture. This creates a stable emulsion and a richer mouthfeel.
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9
Continue blending for another 60 seconds until the mousse is incredibly aerated, light, and looks like dark velvet.
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10
Taste the mousse. If you prefer it sweeter, add one more tablespoon of maple syrup and pulse to combine.
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11
Transfer the mousse into four individual glass ramekins or dessert coupes. Smooth the tops with the back of a spoon.
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12
Cover each ramekin with plastic wrap, pressing it gently against the surface of the mousse to prevent a skin from forming.
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13
Refrigerate for at least 2 hours. This chilling time allows the flavors to marry and the coconut oil/chocolate to firm up the texture.
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14
Just before serving, remove the wrap and garnish with fresh raspberries, a sprinkle of toasted hazelnuts, and a tiny pinch of flaky sea salt.
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15
Finish with a fresh mint leaf and serve immediately while chilled.
💡 Chef's Tips
Always use avocados that are perfectly ripe; if they are underripe, the mousse will have a grassy flavor and a grainy texture. If the mousse feels too thick, add almond milk one tablespoon at a time until your desired consistency is reached. For an extra-dark flavor, use black cocoa powder for half of the cocoa measurement. To make this keto-friendly, substitute the maple syrup with a liquid monk fruit sweetener or erythritol syrup. Ensure your cocoa powder is fresh; old cocoa powder can lose its aromatic oils and taste bitter rather than rich.
🍽️ Serving Suggestions
Pair with a glass of late-harvest Zinfandel or a robust Port to complement the dark chocolate notes. Serve alongside a dollop of coconut whipped cream for a fully vegan, ultra-creamy experience. Enjoy with a side of gluten-free almond biscotti for a delightful textural contrast. Accompany with a hot cup of Earl Grey tea; the citrusy bergamot notes cut through the richness of the avocado beautifully. Top with shaved white chocolate curls for a stunning visual contrast against the dark mousse.