Divine Chocolate Mousse with Avocado: Easy and Decadent Recipe

Who would have thought that avocado, this creamy and smooth fruit, could be transformed into such a rich and decadent chocolate mousse? I discovered this recipe a few years ago during a trip to Mexico, where avocado reigns supreme. Since then, it has become a staple in my dessert repertoire, perfect for impressing guests or simply treating yourself. Forget heavy, rich recipes; this light and velvety mousse will surprise you with its airy texture and intense chocolate flavor.

Imagine: a cozy evening, soft background music, and this smooth, irresistible chocolate mousse that melts in your mouth. It's the perfect dessert for a special occasion or simply for a moment of pure indulgence. And the secret? An unexpected ingredient that brings incredible creaminess: avocado! Don't worry, you won't taste the avocado; it blends perfectly with the chocolate for an incredibly smooth and airy texture.

Ingredients

Serves 4:

• 2 ripe avocados (approximately 400g)
• 100g of dark chocolate with a minimum of 70% cocoa, chopped
• 100ml of almond milk (or other plant-based milk)
• 4 tablespoons of maple syrup (or other liquid sweetener)
• 1 teaspoon of vanilla extract
• A pinch of salt
• Optional: cocoa powder for decoration

Instructions

1. Melt the chocolate in a double boiler or in the microwave. Let it cool slightly.
2. Meanwhile, peel and chop the avocados. Place them in a blender.
3. Add the almond milk, maple syrup, vanilla extract and salt to the blender.
4. Blend until you obtain a smooth and creamy texture.
5. Gradually incorporate the melted chocolate into the avocado mixture, mixing gently to avoid creating lumps.
6. Pour the mousse into individual ramekins.
7. Cover and refrigerate for at least 2 hours, or even overnight, to allow the mousse to set properly.
8. Before serving, optionally sprinkle with cocoa powder.

Chef's Tips

For an even creamier mousse, use ripe avocados and add a tablespoon of coconut cream.

You can also add a pinch of cinnamon or Espelette pepper for a touch of originality.

Conservation

Keep the avocado chocolate mousse in the refrigerator for a maximum of 2 to 3 days.