Easy chocolate avocado mousse why bother?
This easy chocolate avocado mousse , requires NO COOKING, is vegan so no eggs or dairy.
Moreover it’s a GREAT way of making ripe avocados go further and last longer.
NO ONE will guess how you’ve made your delicious mousse. Be brave and experiment by adding a shot of coffee if you like or fresh vanilla if you can get it!
Anyone holidaying in Zanzibar, make fresh vanilla pods a MUST BUY. Cheap and the smell transports you sweet, tropical island life.
I live in Dubai so the sweetener I used was of course dates of which we have plenty, I also added cashew nuts but that’s not necessary.
Ingredients -Easy chocolate avocado mousse
- AVOCADO – About 150 grams of ripe avocado flesh
- COCOA POWDER – 30 grams
- DATES WITHOUT STONES – 280 – 290 grams so roughly double dates to avocado flesh
- PINCH OF SALT –
- CASHEW NUTS* – 6 or 7 nuts
- VANILLA – FEW DROPS OR HALF THE SEEDS FROM ONE FRESH POD – if you can get
- BERRIES TO DECORATE – I used frozen red berries, if using frozen then a small handful of small berries. Few chocolate curls if you like BUT remember that may not be entirely vegan.
The cashew nuts are optional, I thought they were helpful to mop up the sticky date mixture from the sides of the mixing bowl.
I used a thermomix and got the base of the recipe from there but didn’t follow it exactly at all. If you want to know more about what a thermomix is then click What is A Thermomix.
How to make this easy chocolate avocado mousse
- Get all your ingredients ready to use and prepare your processor.
- I used a TM 6 thermomix but not necessary
- Whizz up dates to a sticky paste
- Add the handful of nuts and whizz again to mop up any date mixture sticking to the sides of mixer
- Add the sifted coco powder and whizz again
- Lastly add the avocado and mix again but not too vigourously depending on ripeness of your avocado.
- Add your vanilla and blend through some fresh vanilla pod seeds if you like.
It should now look like chocolate mousse, TASTE a bit to see if it’s to your liking. Then carefully pour the mixture into your serving bowl, cover with cling foil and chill till needed. Ideally a couple of hours if possible. Try and eat the mousse within 24 hours of making though.
Pour smaller quantities into little shot glasses or espresso cups if you prefer.
When ready to serve add a few defrosted frozen berries or whatever you like.
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