I’ll admit I was a huge skeptic when I saw this recipe in Giada De Laurentiis‘s cookbook, Giada’s Feel Good Food. My mom, who had also given me this cookbook, gave it rave reviews. Still, I was hesitant to make this, just like I was to try that quite green tasting kale smoothie. Won’t it just taste like a bunch of avocados poorly disguised as a dessert? Boy was I wrong. Made free from any gluten or dairy, it’s a universal, yet elegant dessert for the holiday season. Best with extremely ripe avocados to obtain that silky smooth consistency (how to find ripe avocados here). Admittedly, I must be in the mood to indulge in this dessert, but the Avocado Chocolate Mousse is decadently creamy, somehow both light and dense all in one bite, and utterly delicious. Top with some fresh fruit and mmmm, so good.
[Disclaimer: As I am from Maine, I must apologize for the “moose” joke/pun. Naturally, “moose” was a substitute for “must,” especially when referring to a mousse.]
Ingredients (serves 6-8).
- 4-5 ripe and/or overly ripe medium avocados, halved and pitted *
- 1/2 c milk chocolate chips, like Ghirardelli, or chocolate chips of choice
- 1/2 c unsweetened cocoa powder
- 1/2 c light agave nectar
- 1 T vanilla extract
- 1 t almond extract
- 1/4 t sea salt
- 1/3 c unsweetened almond milk, vanilla or plain, or milk of choice
* NOTE: if the avocados are very ripe, you’ll get that perfectly smooth and creamy consistency. Find out how to find ripe avocados here. If they’re barely ripe or only kind of ripe, the mousse will be lumpy and have fine bits throughout. Still delicious, just a different consistency.
- With a spoon, scoop out the very ripe avocado halves and place avocado in a large food processor. Blend until avocados are smooth and puréed.
- In a microwavable bowl, place all of chocolate chips (milk, dark or semi-sweet depending on preference). Microwave on high for 1 min. intervals until chocolate is smooth and completely melted when stirred. Set aside to slightly cool.
- Combine remaining ingredients except for melted chocolate chips with the puréed avocado in the food processor. Blend ingredients until smooth and creamy. Once slightly cooled, add in chocolate chips. Again, blend until smooth. I let the food processor blend everything for about 1 min untouched.
- Transfer into individual bowls or a large container and refrigerate for at least 3 hours or up to 24 hours before serving. Don’t skip this step! This allows the mousse to cool, solidify and enhance it’s delicious and natural flavor.
- Once chilled, serve mousse with any suggested toppings below, a combo of toppings, plain or your own invention.
- Fresh fruit, such as raspberries or juicy pomegranate seeds
- A fruit sauce (see Poached Berries or Strawberry Rhubarb Compote Recipes)
- Lightly sprinkled with sea salt
- Fresh mint leaves