📝 About This Recipe
Indulge in a dessert that defies logic: a decadently rich, silky-smooth chocolate mousse that swaps heavy cream for the buttery heart-healthy fats of ripe avocados. This modern plant-based masterpiece combines premium Dutch-processed cocoa with a hint of espresso to amplify the chocolate's depth, creating a texture so luxurious it rivals any traditional French pâtisserie offering. It is the ultimate guilt-free indulgence for those seeking a dairy-free treat that doesn't compromise on sophistication or flavor.
🥗 Ingredients
The Mousse Base
- 2 large Ripe Hass Avocados (pitted and peeled; must be soft with no brown spots)
- 1/2 cup Dutch-Processed Cocoa Powder (sifted to remove lumps)
- 1/2 cup Pure Maple Syrup (Grade A dark preferred for depth)
- 1/3 cup Unsweetened Almond Milk (or any preferred plant-based milk)
- 2 teaspoons Pure Vanilla Extract (high-quality Madagascar vanilla recommended)
- 1/2 teaspoon Espresso Powder (optional, but enhances the chocolate flavor)
- 1/8 teaspoon Sea Salt (fine grain)
The Chocolate Infusion
- 1/4 cup Dairy-Free Dark Chocolate Chips (melted and slightly cooled)
For Garnish & Serving
- 1/2 cup Fresh Raspberries (washed and dried)
- 4 tablespoons Coconut Whipped Cream (chilled)
- 4 sprigs Fresh Mint Leaves (for a pop of color)
- 2 tablespoons Toasted Hazelnuts (roughly chopped)
- 1 tablespoon Cacao Nibs (for added crunch)
👨🍳 Instructions
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1
Begin by melting your dairy-free dark chocolate chips in a small microwave-safe bowl in 20-second intervals, stirring between each, until completely smooth. Set aside to cool slightly so it doesn't cook the other ingredients.
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2
Slice your avocados in half, remove the pits, and scoop the green flesh into a high-speed blender or a food processor. Ensure there are no stem bits or brown bruised areas.
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3
Sift the cocoa powder directly over the avocado to ensure no dry clumps remain in your final mousse.
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4
Add the maple syrup, almond milk, vanilla extract, espresso powder, and sea salt to the blender container.
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5
Pour in the slightly cooled melted dark chocolate. This 'double chocolate' method provides a firmer set and a more intense cocoa profile.
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6
Pulse the mixture 5-6 times to break down the avocado chunks, then switch to high speed.
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7
Blend for 1-2 minutes, stopping occasionally to scrape down the sides of the processor with a rubber spatula to ensure every bit is incorporated.
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8
Continue blending until the mixture is completely homogenous and has a glossy, glass-like sheen. There should be zero visible green specks.
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9
Taste the mousse. If you prefer it sweeter, add one extra tablespoon of maple syrup and pulse again.
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10
Transfer the mousse into four individual glass ramekins or dessert coupes. Smooth the tops with the back of a spoon or create a decorative swirl.
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11
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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12
Refrigerate for at least 2 hours. This chilling time is crucial as it allows the flavors to meld and the texture to firm up into a true mousse consistency.
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13
Just before serving, remove from the fridge and garnish with a dollop of coconut whipped cream, a few fresh raspberries, and a sprinkle of toasted hazelnuts and cacao nibs.
💡 Chef's Tips
Use avocados that are perfectly ripe; if they are too firm, the mousse will be grainy, and if they are overripe, the flavor will be off. Sifting the cocoa powder is a small step that makes a massive difference in achieving that professional, lump-free texture. If the mousse feels too thick for your blender to handle, add almond milk one tablespoon at a time until it moves freely. For an ultra-luxurious finish, use a high-quality vanilla bean paste instead of extract to see those beautiful tiny black flecks. Don't skip the salt—it doesn't make the dessert salty, but rather acts as a flavor bridge that makes the chocolate taste 'more' like chocolate.
🍽️ Serving Suggestions
Pair with a glass of chilled almond-milk-based Irish cream for a sophisticated evening treat. Serve alongside a bowl of fresh seasonal berries to provide a tart contrast to the rich chocolate. Top with a pinch of flaky Maldon sea salt for a salted-chocolate profile. Accompany with a cup of strong, dark roast coffee or a double shot of espresso. For a texture contrast, serve with thin dairy-free almond tuile cookies or ginger snaps.