Description
Silky Chocolate Avocado Mousse with a Mexican Chocolate twist and cinnamon whip topping!
Ingredients
For the chocolate avocado mousse:
- 3-4 pitted dates- soaked in water (to soften) or 1/4 cup maple syrup (see notes)
- Flesh of 2 ripe avocados (about 225-250g), preferably Hass
- 1/4 cup unsweetened cocoa powder (dutch preferred)
- 1 teaspoon Mexican vanilla or regular vanilla extract
- 1/2 cup unsweetened non-dairy milk
- 1/2 teaspoon cinnamon
- 1/4 teaspoon or less each of cayenne and chili powder (optional pinch of ground ginger)
- Pinch of sea salt
For the Whipped Topping
- Chilled canned coconut cream (sold portion only) or canned full fat coconut milk - feel free to use chilled heavy whipping cream if you can tolerate dairy
- Sweetener - powdered sugar or sugar substitute, to taste.
- Pinch of cinnamon
- Optional dark chocolate shavings for topping
Instructions
Before you begin– If you want to make the coconut cream whip, be sure to place the canned coconut cream in the fridge overnight to solidify. See notes for alternatives.
- Place dates in small bowl and cover with purified water for 30 to 60 minutes. This helps created a thick and silky texture. Discard water when done soaking. The dates help thicken the mousse. Short on time? Replace dates with maple syrup.
- Using a food processor. blender or a hand blender, blend together the avocado, cocoa powder, non-dairy milk, and vanilla. Blend until creamy and smooth. Mix in the spices and pinch of sea salt.
- Transfer the avocado mousse into one large bow or divide into small cups/ramekins and refrigerate for 25 minutes or longer.
- While the chocolate avocado mousse is setting, make the whipped cream.
Coconut Whipped Cream (See notes for quick option).
- Start with a 15 ounce can of chilled coconut cream (chilled overnight so it can solidify). Drain the water from the can and place the solid cream in a large bowl or stand mixer. Add the cinnamon spice and whip until soft peaks form. Gently mix in sweetener of choice.
- Store coconut whipped cream in fridge (covered) until you’re ready to serve the mousse.
Serving and Storing:
- Once ready to serve, place a few spoonfuls of coconut whip on top of each chocolate avocado mousse cups. Sprinkle with dark chocolate shavings. Enjoy!
- Feel free to make the mousse ahead of time. Up to 2 days before serving. Keeps well in fridge for 3-4 days max.
Notes
Coconut Whip Cream Substitute – Use heavy whipping cream if you can tolerate dairy or pre-made whipped cream topping.
Date substitute – maple syrup. But note, the dates help thicken the mousse so you might have to adjust the cocoa powder (more) or avocado (less) ratio to get the best texture.
Adjustments – Feel free to add more maple syrup or extra sweetener of choice if the taste is not to your liking.
- Prep Time: 35 minutes
- chill time: 25 minutes
- Category: dessert
- Method: blend/no bake
- Cuisine: American
Nutrition
- Serving Size: 1 mousse cup
- Calories: 211
- Sugar: 13.5 g
- Sodium: 25.9 mg
- Fat: 13.8 g
- Saturated Fat: 2.2 g
- Carbohydrates: 24.9 g
- Fiber: 8.6 g
- Protein: 3.1 g
- Cholesterol: 0 mg
