Rich, chocolate, creamy, decadence is the only way this mousse can be described. You would NEVER know there is avocado in this. Serve it to any guest and they will not believe you when you tell them it is also full of 20 vitamins and minerals, has 7.5 grams of fiber per serving, contains no processed sugar, and can help lower your cholesterol…but it’s true! Any time I can satisfy a serious chocolate craving AND get credit for a daily fruit/vegetable serving is a good time in my book. Oh…and did I mention it takes a whopping 5 minutes to make?
My parents recent visit found me with a plethora of avocados that all became ripe at the same time. This is one of my favorite ‘problems’ in the world to have. Naturally, I went looking for inventive ways to use them. This is my new favorite use of avocados! It is originally from a book called If It Makes You Healthy: More Than 100 Delicious Recipes Inspired by the Seasons by Sheryl Crow, Chuck White, and Mary Goodbody. If you have access to good avocados you simply MUST make this. It also lends itself to all kinds of modifications. Add orange zest and orange extract (or Grand Marnier!) in place of the almond extract for a Chocolate-Orange Mousse. You could garnish that variety with candied orange peel dipped in chocolate. Replace the extracts with Framboise for Raspberry Mouse, Peppermint Extract, Frangelico, Amaretto, espresso powder or Kahlua depending on your mood. The possibilities are endless! If you try a variation you love, let me know but promise me you’ll try it. You WON’T be disappointed!
Makes 4 servings
- 2 large ripe avocados (One cup mashed. I used 2 1/2 small)
- 1/2 cup organic unsweetened cocoa powder (I used Valrhona but any high quality cocoa powder would work)
- 1/2 cup agave nectar, plus more to taste
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons almond extract
- fresh berries for garnish
Scoop out the avocado flesh, mash slightly and place in a food processor with metal blade. Add cocoa powder, agave nectar, vanilla and almond extracts. Run the processor for about a minute. Scrape down the sides and run the processor for 1-2 more minutes until completely smooth. Taste the mousse. If not sweet enough add more agave nectar 1 tsp at a time pulsing in between. I did not find that it needed any more sweetening. Cover and chill for 1 – 8 hours. Serve in martini glasses garnished with fresh berries or cherries, or candied orange peel.
I am working very hard right now to restrain myself from raiding my fridge and eating it all. Alas, I’m having friends over this afternoon and must save it to share. Sometimes I don’t think my friends realize the enormity of the sacrifices I make for them. 😉
Jenny Lindner said:
Thank you, dear, dear Sarah for sacrificing for me! Seriously people- I dropped my spoon it was so overwhelmingly tasty! Quite simply, it’s one of the most amazing desserts ever, and that’s coming from a die-hard creme brulee fan! It was perfectly rich- not overly so as some chocolate desserts are to me- and add in that it was *healthy*?! It simply cannot get better than this. 🙂
Thank you Jenny!! You may convert your non-avocado-eating children yet! Then again, you might not want to share. 😉
Barbara Wolf said:
All I can say is “So awesome”. I love it so much. AND I do not even like avacados. But you could not taste anything but chocolate. I can not wait to make some myself. It looks so easy even a non-baker, non-cooker like myself can handle it.
Thank you so much for sharing Sarah 🙂 You give me so much hope.
Thanks so much Barb! Make some for Jay when he gets home and see if he can guess what’s in it. 🙂
Ragamuffin Diaries said:
absolutely gorgeous; I love this idea!
Thank you! It was so good, I made some more for tonight! I hope you enjoy!
Brilliant Sarah! I am gonna post this on my blog and am excited to make this too!
Thank you!! Let me know how you like it!
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Julie Mooney said:
So, I made this fabulous concoction this morning with avocados that my mom brought up yesterday…and now I’m just eating it in my pajamas…by myself…by the spoonful! No fancy berries. No swanky martini glasses. No candied orange peel. Is that bad?? 🙂
Ha! Absolutely not! So glad you like it! Our avocados are also from your parents trees. My parents brought them out here last week. 🙂
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great recipe! i tried using almond essence though and it ruined it for me 😦 i would definitely stick with extract if you can find it! (my local shop was a bit too basic for that). otherwise – delicious! well done 🙂
Thank you for reading, trying it, and the feedback! I’m glad you enjoyed it (mostly!) 🙂
Can I use maple syrup or any other fruit nectar instead of agave nectar? I have not been able to find it.
I would try the maple syrup. Let me know how it turns out!!
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I am excited to try this! I bought a bag of huge avocados that are now all ripe. I already ate one today…how long will this save? I’d love to have dessert all week long. 🙂
It’s best within 3-4 days. Also, make sure you don’t use over-ripe avocados. I once thought it would be a great way to use some up that were on their last leg and it was gross. Enjoy!