Mr. E has an avocado tree, which is a wonderful thing. Until you have too many ripe avocados all at once and no idea what to do with them.
This is when I decided to experiment with avocado chocolate mousse, something I’ve always been a little skeptical about making.
The key with this is the coconut milk. You need to seperate the fat from the liquid and to do this, it needs to be left in the fridge, preferably over night. It will naturally seperate and you can simply scoop out the fatty cream at the top and leave the liquid.
This was so delicious. I’ve definitely been converted. It makes 3 – 4 generous servings.
- 1 can full fat coconut milk, left in the fridge overnight
- 1/2 ripe avocado
- 1 small block of dark chocolate (or half a regular sized block)
- 2tbsp raw cacao powder
- 2tbsp pure maple syrup
- 1tsp vanilla extract
- In a food processor or blender, add the fat from the coconut milk, the avocado, raw cacao powder, maple syrup and vanilla extract.
- Blend on high speed until everything is well combined. You may need to scrape down the edges a few times. Leave in the blender and set aside.
- Melt the dark chocolate in any way you like. Allow to cool for 30 seconds. (This is very important. You do not want the chocolate to start going cold as it’ll harden in the food processor and make the mousse lumpy. It should be warm but not hot.)
- Pour into the food processor and blend once again.
- Divide into 3 or 4 small jars or ramekins and place in the freezer for at least an hour.
I served these with frozen raspberries which I had microwaved for 30 seconds so that they become soft and liquid-y. Just make sure they’re cool before you put them on top of the mousse.