Ripe avocado has a naturally silky texture that makes it the discreet ally of this express chocolate mousse. Blended with raw cacao and a little honey, it turns into a creamy dessert whose origin nobody guesses. A few extra dates thicken the texture even more if you like your mousse really dense. A basic to keep in mind for a dessert improvised in a few minutes.
Raw chocolate and avocado mousse
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Ingredients
- 45 g raw cacao powder
- 2 ripe avocados
- 120 ml runny honey
- 5 pitted medjool dates (optional, for a denser mousse)
- 40 g coconut sugar (optional)
- 1 pinch of salt (or the equivalent of 1 tablespoon - 15 ml - of seawater)
Method
- Cut the avocados in half, remove the stone and scoop out the flesh with a spoon.
- Blend all the ingredients in a blender or food processor until you get a perfectly smooth, creamy texture, scraping down the sides once or twice.
- Taste and adjust the honey or cacao to your liking.
- Divide the mousse between small glasses and keep in the fridge until ready to serve.
Tip
With the dates and the coconut sugar, the mousse quickly becomes very sweet: start with half the honey, taste, then add more. It is best eaten within two days, covered with cling film pressed onto the surface so that it does not turn brown. If you use it to cover a cake, spread it just before serving.
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FAQ: your questions about the avocado chocolate mousse
How do you make chocolate mousse with cocoa powder?
With no chocolate to melt, it is a smooth fat that has to carry the cacao: here, the flesh of two ripe avocados. Blend 45 g of raw cacao with the avocados, the honey and a pinch of salt until the texture is perfectly smooth. Raw cacao has quite a strong taste, so taste before serving and adjust the sweetness. A few dates blended with the rest give a firmer mousse.
How do you make chocolate mousse with only 2 ingredients?
With avocado and cacao, you already have the base: one brings the texture, the other the chocolate taste. On their own, however, they give a rather bitter mousse, which is why a sweetener is almost essential, whether honey or a few dates. A pinch of salt then brings out the chocolate without being noticeable. In the end, four very simple ingredients are enough.
What can I make with my avocado?
In savoury dishes, avocado lends itself to guacamole, salads, open sandwiches or sauces blended with lemon and herbs. In sweet ones, it replaces cream in mousses, chocolate creams or smoothies, as in this recipe. For a dessert, choose it really ripe, soft under your finger and with no brown spots in the flesh, otherwise its vegetal taste will come through.
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