Avocado Chocolate Mousse

Diets

Vegan
Gluten free

Ingredients

Produce
- 2 Avocados, large ripe

Baking & Spices
- 3 tbsp Cocoa powder, unsweetened
- 1/8 tsp Kosher salt
- 4 oz Semi-sweet chocolate or chocolate chips
- 1 tsp Vanilla extract, pure

Nuts & Seeds
- 1/4 cup Almond breeze unsweetened almondmilk cashewmilk blend

Found on wellplated.com

Description

A gloriously rich chocolate dessert that’s actually good for you! Vegan and gluten free, this easy avocado chocolate mousse comes together in minutes.

My boyfriend and I knocked this recipe out in seconds. He couldn’t stop licking his fingers every step of the way. (I wonder if he’ll leave it alone long enough so it can chill in the fridge) I can’t wait to try it tonight after dinner. Sierra ❤️️ Chris

Just made this. It’s okay. Does have avocado taste. I will eat it still though and enjoy it; I love the texture! But my husband is passing. I used sugar instead of agave 1:1, but I’m not sure if that’s the correct substitution ratio. I think one of my avocados wasn’t as ripe as it could have been, which is contributing to the “green” taste. So my recommendation would be to make sure your avocados are very soft and ripe. I also can’t be sure I used exactly the right about of chocolate chips plus they were a generic brand. Probably best to use a high quality chocolate chip. I will top with some fruit and whipped cream tomorrow and enjoy! Oh, and the kids loved it.

Ingredients

2 large, ripe avocados (about 8 ounces each)
4 ounces chopped semi-sweet chocolate or chocolate chips (at least 60% dark), about 1/2 cup plus 2 tablespoons
3 tablespoons unsweetened cocoa powder
1/4 cup Almond Breeze Unsweetened Almondmilk Cashewmilk Blend
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
Optional: 1-3 teaspoons light agave nectar or maple syrup (OK to substitute pure maple syrup, though the flavor will change somewhat)
For serving: fresh raspberries, sliced strawberries, whipped cream (or whipped coconut cream to keep vegan), chocolate shavings

Directions

Place the chopped chocolate or chocolate chips in a microwave safe bowl. Microwave in 15 second bursts, stirring between each and watching carefully so that the chocolate does not burn. When the chocolate is almost completely melted, remove it from the microwave and stir until smooth. Set aside and let cool until just barely warm. Halve and pit the avocados, then scoop them into a food processor fitted with a steel blade. Add the melted chocolate, cocoa powder, Almondmilk Cashewmilk blend, vanilla extract, and salt. Blend until very smooth and creamy, stopping to scrape down the bowl as needed. Taste and add a few teaspoons of agave if additional sweetness is desired. Spoon into glasses. Enjoy immediate as a pudding, or for a thicker, mousse-like consistency, refrigerate until well chilled, 2 hours or overnight. Serve topped with raspberries, cream, and chocolate shavings.

Nutrition

Nutrition Facts Serving Size: 1 (of 4) Amount Per Serving: Calories: 348 Total Fat: 27g Saturated Fat: 8g Cholesterol: 3mg Sodium: 100mg Carbohydrates: 29g Fiber: 10g Sugar: 14g Protein: 6g

Serves: Serves 4 (heaping 1/4 cup each)
TotalTime: PT5MTo2

wellplated.com

717 0 2017-03-08 11:15:28

Title:	Avocado Chocolate Mousse
Descrition:	A gloriously rich chocolate dessert that's actually good for you! Vegan and gluten free, this easy avocado chocolate mousse comes together in minutes.

Avocado Chocolate Mousse

Produce
- 2 Avocados, large ripe

Baking & Spices
- 3 tbsp Cocoa powder, unsweetened
- 1/8 tsp Kosher salt
- 4 oz Semi-sweet chocolate or chocolate chips
- 1 tsp Vanilla extract, pure

Nuts & Seeds
- 1/4 cup Almond breeze unsweetened almondmilk cashewmilk blend

The first person this recipe

wellplated.com

717 0

Found on wellplated.com

Site Name

Well Plated by Erin

Site Title

Avocado Chocolate Mousse

Site Description

A gloriously rich chocolate dessert that's actually good for you! Vegan and gluten free, this easy avocado chocolate mousse comes together in minutes.