Sarah’s Chocolate & Avocado Mousse
From Stonesoup
Takes about 5 minutes + chilling time
From the I Quit Sugar Cookbook by Sarah Wilson
As much as I adore avocado, it hadn’t ever occurred to me to use it in a sweet treat. Actually, truth be told it took me a while to get my head around this one.
But really all it took was giving it a try. Once it’s made you’d never guess there was avocado involved.
Sarah uses raw cocoa powder for her mousse but I prefer to use a good quality ‘dutch process’ (also called ‘alkalised’) cocoa powder because I find they tend to have better flavour and colour. Either way the flavour of your mousse is really depending on your cocoa powder so it’s worthwhile seeking out a good quality one.
Enough for 2:
1 ripe avocado
1/4 cup unsweetened coconut cream, chilled
3-4 tablespoons cocoa powder (see note above)
1 tablespoon chia seeds, optional
1-2 teaspoons liquid stevia
1. Halve avocado and scoop flesh into a food processor.
2. Add coconut cream, cocoa powder, chia seeds if using and stevia.
3. Whizz for a minute or until smooth.
4. Taste and adjust the flavour with extra cocoa powder and/or stevia if needed.
5. Divide between 2 pretty glasses or tea cups and chill until ready to serve.
VARIATIONS
no food processor? – just use a blender or mash everything together with a fork.
smooth texture – leave out the chia seeds.
no stevia? – sweeten to taste with your favourite sweetener instead. If you’re using sugar, best to use icing or powdered sugar so your texture stays smooth.
granular stevia? – whizz in a spice grinder first so it’s powdered and doesn’t leave your mousse with a gritty texture.
dairy-lovers – replace coconut cream with double cream or whipping cream.
Add to my Old Favourite Recipes
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