Chocolate Avocado Mousse
Avocados in chocolate mousse sound extremely odd to the typical individual. The thing with avocados is that their natural flavor is rather bland. They can morph into almost any flavor you add to them. Their texture is perfect for pudding or mousse.
Avocados are very much a food that either you hate or you love. I have a close friend who loathes avocados and she ended up loving this chocolate mousse. Another friend said that this recipe tastes exactly like the chocolate mousse that is served at the Bellagio on The Strip.
Either way, this chocolate mousse recipe has been a huge hit with every person I have had try it. Even my dad and my father-in-law loved it…and they are the two individuals who I thought for sure they would decide against it.
Chocolate Avocado Mousse
Equipment
- blender or food processor
Ingredients
- 8 oz semi-sweet chocolate chips melted
- 4 large avocados
- ⅓ cup unsweetened almond milk
- ½ cup agave nectar
- 1 Tbsp vanilla extract
- ½ cup cocoa baking powder
- 1 tsp ground cinnamon
Instructions
- Add in all of the ingredients into the blender or food processor except the almond milk and the chocolate chips. In a microwave-safe bowl, microwave the chocolate chips in 30-second increments stirring after each until the chocolate is melted and smooth. Add in the melted chocolate into the blender or food processor. Blend on high until a smooth consistency is achieved. If the texture is on the thick side, add in the almond milk a couple of tablespoons at a time and blend after each addition. Repeat until the desired consistency is reached. Refrigerate for at least 3 hours and up to 4 days. Serve by itself or top with fresh fruit such as raspberries and fresh mint leaves.
Nutrition
The way I made this recipe was to cater to individuals who are trying to keep their saturated fat intake low as well as those who need to monitor their glucose levels. If you recreate this recipe, then please tag me in your post. Hope y’all are having an amazing week!
