I tried this mousse for the first time at The Baking Room‘s first edition launch event. They were served in tiny glasses and they looked beautiful, and so chocolatey. And the taste? Silky, decadent, chocolate goodness. Their recipe was featured in their magazine, and I had been wanting to make it at home ever since for my husband, who as I have mentioned before is very conscious of sugar and fat content in the recipes I make at home. He’s a crossfitter. Enough said.
I tweaked TBR‘s recipe a tiny bit, by using natural honey instead of agave and maple syrup. And I also left out the raisins and added a bit more chocolate to the recipe. This is so easy to make, and it tastes so decadent! No one would believe it’s healthy, and it’s a great option if you’re having a dinner party at home. Serve it up in tiny glasses, because trust me, a little goes long way. You can decorate them with some slivered almonds, or silver nonpareils.
Oh, and if you want to make this recipe completely vegan, use soy milk instead of 2% milk.
Avocado Chocolate Mousse
Recipe adapted from The Baking Room Magazine
Yields: About 2 ½ cups of mousse
3 tablespoons cocoa powder
3 tablespoons coconut oil
8-oz. bittersweet chocolate
1 teaspoon of instant coffee
3 ripe avocados, seeded
¼ cup 2% milk
5 tablespoons of honey
1 teaspoon of vanilla
- In a double boiler melt the cocoa powder, coconut oil, the bittersweet chocolate and instant coffee. Set aside.
- Put the remaining ingredients in a blender or food processor, and mix them until you get a smooth mixture. Turn off the blender and with a spatula clean the borders to make sure that all the ingredients are incorporated. Add the chocolate mixture to the blender and mix until you get a creamy consistency. Pour desired amount into a bowl and refrigerate for 3 hours. Enjoy!
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