Looking for a dessert that satisfies a chocolate craving, tastes luscious, and also contains a powerhouse of good nutrition? Look no further than this chocolate avocado mousse!
Chocolate Avocado Mousse
I found this recipe in Mee McCormick’s My Pinewood Kitchen: A Southern Culinary Cure. The cookbook contains a wealth of recipes that take a unique approach to Southern cookery—namely, an approach that’s equal parts good flavor and good nutrition.
What I like most about this mousse recipe is that it’s flexible. You can adjust this recipe to fit several dietary requirements. It’s already gluten free, but with a few tweaks, it could be vegan or keto.
Need less sugar? Dial back the honey and swap in your favorite sugar-free sweetener to taste.
No coconut milk? Use any milk you have on hand.
Don’t like bananas? Leave ’em out.
One thing to pay attention to is the type of avocado you use. Stick with Hass avocados, the most common grocery store type. Avoid avocados marketed as Slimcados. Their reduced fat content can mean higher water content and more fibrousness. Not great in mousse!
Vanilla and Chocolate
For maximum flavor, use a good vanilla extract. I swear by Penzey’s Mexican Vanilla, but McCormick Pure Vanilla Extract is very good, too.
What about the chocolate? (This is the most important question of all.) The recipe calls for raw cacao powder, which is cocoa powder that has been processed at low temperatures. It retains extra nutrients that don’t make it through the process of making regular cocoa powder. It also has a more bitter flavor. I didn’t have any on hand, so I used my favorite cocoa powder, Guittard Cocoa Rouge.
If you like this recipe, be sure to check out My Pinewood Kitchen: A Southern Culinary Cure for more delectably health-conscious Southern treats!
Chocolate Avocado Mousse
"Everyone I know loves this mousse - and no one can tell that this one is made with avocados. If you can taste the avocado, add more cacao next time. It’s a great way to use up older avocados that are starting to brown a little. Garnish with fresh fruit or chopped nuts. I like to serve this mousse with whipped coconut cream - YUMMO!" - Mee McCormick, My Pinewood Kitchen: A Southern Culinary Cure
- 4 ripe avocados
- ⅓ cup local honey or coconut nectar*
- 1 ripe banana optional
- ½ cup raw cacao powder
- 2 tablespoons organic coconut milk
- 1 teaspoon pure vanilla extract
- Pinch sea salt
In a food processor, blend the avocado until smooth. Add the remaining ingredients, blending until the mixture is uniform.
Pour into a dish and chill for 2 hours in the fridge or 30 minutes in the freezer.
*If watching sugar, use an equivalent amount of stevia; however, coconut nectar is low glycemic.
Love Southern puddings? Try this Blender Bourbon Chocolate Pudding!