Creamy Dairy-Free Avocado Chocolate Mousse
This silky smooth chocolate mousse harnesses the natural creaminess of ripe avocados for a decadent dairy-free dessert. Perfect for spring gatherings, it's rich in flavour yet surprisingly light and refreshing.
Ingredients
- 2 large ripe avocados, approximately 300g flesh
- 50g cocoa powder, unsweetened
- 80ml maple syrup
- 60ml coconut cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Fresh raspberries for garnish
- Fresh mint leaves for garnish
Instructions
Cut the avocados in half, remove the pits, and scoop the flesh into a food processor or blender.
Add the cocoa powder, maple syrup, coconut cream, vanilla extract, and sea salt to the food processor.
Blend on high for 2-3 minutes, scraping down the sides occasionally, until completely smooth and no avocado chunks remain.
Taste and adjust sweetness by adding more maple syrup if desired.
Divide the mousse evenly among 4 serving glasses or ramekins.
Cover with cling film and refrigerate for at least 30 minutes to allow the mousse to set and flavours to develop.
Before serving, garnish with fresh raspberries and mint leaves for a spring-fresh presentation.
Serve chilled and consume within 24 hours for best colour and freshness.
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