Avocado-chocolate mousse

March 23, 2018


  • 100 gm dark chocolate (70% cocoa solids), finely chopped
  • 2 avocados, coarsely chopped
  • 50 gm coconut sugar
  • 20 gm (1⁄4 cup) raw cacao powder or dutch-process cocoa
  • 30 ml espresso
  • scraped seeds of 1 vanilla bean
  • raspberries and coarsely chopped roasted hazelnuts, to serve


  1. Melt chocolate in a heatproof bowl over a saucepan of simmering water (1-2 minutes), then cool briefly.
  2. Process avocado, sugar, cocoa, espresso and vanilla seeds in a food processor until combined (1 minute). Add melted chocolate and process until light and fluffy.
  3. Divide among small serving bowls, place in the freezer to chill for 8-10 minutes and serve scattered with raspberries and hazelnuts.

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