Avocado chocolate mousse
A silky, deeply chocolatey mousse that comes together in a blender in five minutes. Ripe avocado makes it creamy, maple syrup sweetens it, and fresh raspberries on top cut through the richness. No one will taste the avocado.
- Time
- 70 min (70 prep + 0 cook)
- Servings
- 4
- Per serving
- 220 kcal
- Protein
- 3 g
Ingredients
- 2 large, ripe avocados, halved, pitted and scooped out
- 6 tbsp cocoa powder
- 4 1/2 tbsp maple syrup
- 1 tsp vanilla extract
- a pinch salt
- 1 cup raspberries
Steps
- Put the avocado, cocoa, maple syrup, almond milk, vanilla and salt in a blender or food processor.
- Blend for 1–2 minutes, scraping down the sides, until completely smooth. Taste it, and add a little more maple syrup if you want it sweeter.
- Spoon into four small glasses and chill for at least 1 hour, or up to overnight, for the thickest texture. Top with the raspberries to serve. It keeps 2 days in the fridge with plastic wrap pressed onto the surface, which stops it from browning.
Good to know
How ripe does the avocado need to be?
It should yield to gentle pressure with no brown streaks inside. A firm avocado leaves lumps and a green taste, and an overripe one tastes of itself through the chocolate.
Can I make it less sweet?
Yes. Start with 3 tablespoons of maple syrup and add more to taste, at about 42 instead of 36.
Alternative
Per
- Calories
- 145
- Protein
- (6%)
- 2 g
- Fat
- (49%)
- 8 g
- Carbohydrates
- (45%)
- 20 g
- of which sugar
- 10 g
- Fiber
- 7 g
- Sodium
- 76 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 879 kcal goes into the pot and 607 g of ingredients comes out as about 607 g of food: 145 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.