Making chocolate mousse out of avocado is definitely an idea you might roll your eyes at - but it’s really some sort of nutritional and culinary wonder! It just works, the texture's right, it's nutritious and delicious.
Avocados make a great base for chocolate mousse as, being so lovely and buttery, they blend into a beautifully smooth mixture, much the same as your standard chocolate mousse.
Flavour-wise they’re surprisingly undetectable – once blended with the other ingredients, particularly the cacao powder, you’ll instead get a deliciously rich chocolate flavour hitting your taste buds.
Nutritionally, they’re a rich source of nourishing monounsaturated fatty acids (your skin will love them), several B vitamins (important for energy), and the fat-soluble vitamins E (again, skin). They’re also a source of dietary fibre, which help keep the bowels happy.
This recipe uses avocado, cacao or cocoa powder, maple syrup and coconut milk. I’ve found the addition of coconut milk, plus a little chilling time, is important in creating that ideal mousse texture – when refrigerated the coconut milk helps the mousse slightly firm up, making it a joy to dunk your spoon into. Decorate a serving with fruit (fresh, tinned, freeze dried), shredded coconut, nuts and seeds, or dark chocolate shavings – whatever your heart desires.