📝 About This Recipe
This decadent mousse is a masterclass in keto-friendly indulgence, utilizing the natural creaminess of ripe Hass avocados to create a texture that rivals traditional French ganache. By blending rich Dutch-processed cocoa with a hint of espresso, we mask any trace of 'green' flavor, leaving only a silky, melt-on-the-tongue chocolate experience. It is a nutrient-dense, low-carb miracle that proves you never have to sacrifice luxury for your dietary goals.
🥗 Ingredients
The Mousse Base
- 2 large Ripe Hass Avocados (pitted and peeled; must be soft to the touch)
- 1/2 cup Dutch-Processed Cocoa Powder (sifted to remove lumps)
- 1/2 cup Powdered Erythritol or Monk Fruit Sweetener (adjust to taste; must be powdered for smoothness)
- 1/3 cup Full-Fat Coconut Milk or Heavy Cream (chilled)
- 2 teaspoons Pure Vanilla Extract (high quality for best aroma)
- 1/2 teaspoon Instant Espresso Powder (enhances the chocolate depth)
- 1/8 teaspoon Sea Salt (fine grain)
- 2-3 drops Liquid Stevia (optional, to round out the sweetness)
For Garnish
- 1 tablespoon Sugar-Free Dark Chocolate Chips (shaved or chopped)
- 8 pieces Fresh Raspberries (washed and dried)
- 4 sprigs Fresh Mint Leaves (for a pop of color)
- 2 tablespoons Roasted Salted Macadamia Nuts (crushed for texture)
👨🍳 Instructions
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1
Ensure your avocados are perfectly ripe; they should yield to gentle pressure without being stringy or bruised inside.
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2
Slice the avocados in half, remove the pits, and scoop the flesh into a high-powered blender or food processor.
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3
Sift the cocoa powder and powdered sweetener through a fine-mesh strainer directly into the processor to ensure no clumps remain.
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4
Add the coconut milk (or heavy cream), vanilla extract, espresso powder, and sea salt to the mixture.
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5
Pulse the food processor 5-10 times to begin breaking down the avocado chunks and incorporating the dry ingredients.
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6
Scrape down the sides of the bowl with a rubber spatula to ensure every bit of avocado is included in the blend.
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7
Blend on high speed for 1-2 minutes until the mixture is completely smooth, glossy, and aerated.
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8
Taste the mousse. If you prefer a sweeter profile, add the liquid stevia drops and pulse again to combine.
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9
Transfer the mousse into four individual glass ramekins or dessert coupes using a piping bag for a professional finish.
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10
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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11
Refrigerate for at least 30 minutes. This allows the flavors to meld and the texture to set into a firm, spoonable consistency.
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12
Just before serving, remove the plastic wrap and garnish with shaved chocolate, fresh raspberries, crushed macadamias, and a mint sprig.
💡 Chef's Tips
Always use room temperature avocados for the smoothest emulsion, but ensure your cream is cold. If the mousse is too thick, add one tablespoon of almond milk at a time until your desired consistency is reached. To avoid a 'grainy' texture, ensure your sweetener is truly powdered; you can whiz granular erythritol in a spice grinder if needed. Dutch-processed cocoa is less acidic than natural cocoa and provides a darker, more mellow chocolate flavor that masks the avocado perfectly. Store leftovers in an airtight container for up to 48 hours; any longer and the avocado may begin to oxidize and change flavor.
🍽️ Serving Suggestions
Pair with a cup of hot, unsweetened Earl Grey tea to complement the floral notes of the cocoa. Serve alongside a dollop of keto-friendly whipped mascarpone cheese for added richness. Enjoy as a post-dinner treat with a small glass of dry red wine, like a Cabernet Sauvignon. Top with a sprinkle of smoked sea salt to elevate the dark chocolate profile. Layer with keto granola in a parfait glass for a delightful contrast in textures.