This avocado chocolate mousse is smooth and delicious
This vegan avocado chocolate mousse is a dessert that I serve often and it has always been a big hit. I always wait for the bowls to be empty and I announce to my guests that the mousse was made with avocados!
The most amazing aspect about this avocado chocolate mousse is that it so delectable that you totally forget you are getting health benefits at the same time!
- Cocoa powder
- Chocolate chips
- Plant-based milk
- Maple syrup
See recipe card for quantities
Step by step instructions
Melt the chocolate chip in the microwave for 1 minutes, stirring after 30 seconds
Place the rest of the ingredients in the bowl with the melted chocolate
Wisk with a hand mixer for 3 to 5 minutes until smooth but still have texture in it. If you want a smooth texture use the food processor.
The Best ways to store the avocado
An unripe avocado can be stored for a few days to a week at room temperature. Ripe avocados can keep for three to five days in the refrigerator.
To speed up the process, you can put an unripe avocado in a paper bag along with a banana or apple. It works because these fruits have a plant hormone (ethylene) that triggers ripening. The paper bag traps the naturally occurring ethylene gases, so the avocado ripens faster than it would store on its own.
Store cut avocados in the refrigerator. It is important to note that once cut, the green interior of the fruit will quickly begin to brown. This doesn't have to be a bad thing, but it won't be very appetizing.
You can slow the browning down by smearing any exposed flesh with fresh lemon juice. After applying the juice, wrap the avocado pieces in plastic wrap or beeswax and store them in the refrigerator for two to three days.
Another way to store cut avocado is to immerse the pieces in water and place the covered container in the refrigerator for two to three days.
You can freeze the avocados. But it is important to make sure they are at their peak ripeness before freezing them. Unripe avocados will probably never ripen if they are frozen.
You can keep the avocado chocolate mouse for up to 4 days in the fridge, for more freshness place a plastic wrap directly on top of the mousse. You can also freeze it! In the freezer, the mousse can last for 3 months.
Absolutly! I love to use a hand mixer because I like to have a chunky texture, but if you like to have a smooth texture the food processor is the way to go.
Keep it simple! For serving the mousse, you can use pretty juice glasses, martini glasses, champagne flutes, small bowls, or espresso cups. Top with fresh berries and mint.
Avocado chocolate mousse
- 2 avocados ripe
- ¼ cup cocoa powder
- ¼ cup chocolate chips melted
- 3 tablespoon vegan cream I use Belsoy vegetarian version use 35% (heavy) cream
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon salt
- ¼ cup pure maple syrup
- Melt the chocolate chip in the microwave for 1 minute, stir aftet 30 seconds
- Place the cocoa in the bow with the melted chocolate and all the rest of the ingredients.
- Wisk with a hand mixer for 3 to 5minutes until smooth but still have texture in it. If you want a smooth texture use the food processor.
- Pour into a serving bowl or 4 small individual bowls.
- Refrigerate for at least 1 hour before serving.
- The mousse will keep for 4 days in the refrigerator.
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