avocado chocolate mousse recipe

Avocado Chocolate Mousse

Servings: 2 to 4

1 ripe Hass avocado
4 ounces bittersweet chocolate
¼ cup thick coconut milk (from the top of the can)
½ teaspoon vanilla extract
3 tablespoons agave syrup (or honey)
1 pinch sea salt

in a heatproof bowl, melt the chocolate in the coconut milk over hot water, or in the microwave. Stir until smooth, cool slightly.

Put remaining ingredients in a food processor bowl, and add cooled chocolate mixture. Blend until completely smooth.

Spoon into dessert cups. Serve well-chilled, with a dollop of coconut cream, if desired.


Place the chocolate squares, (or ½ a cup of chocolate chips) in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly. Or if you like to live dangerously like me, put your chocolate in a microwave safe bowl with about a tablespoon of butter on top and put in the microwave for 40 seconds. Then stir chocolate, put back in the microwave for about 30 more seconds or however long you see fit to finish melting it!
Place the melted chocolate, avocado, cocoa powder, milk, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance. Each person can put their favourite toppings in with their serving mousse, I like almonds and raspberries!