This recipe for avocado chocolate mousse was for my grandpa. He loved this dessert, but I know if he knew it was made from avocados he wouldn’t have been so keen. The avocado not only adds to the creaminess of this dessert, when blended along with honey, coconut cream, and real dark chocolate, it creates a blood sugar supportive dessert.
Avocados are praised for their high content of monounsaturated fatty acids, which is the same healthy fat we find in olive oil. Diets high in monounsaturated fat are associated with a lower risk of cardiovascular disease. Avocados are also a great source of fibre, especially soluble fibre which is helpful for cholesterol and blood sugar levels. One medium avocado has 11 grams of dietary fibre!
This recipe contains only 15 grams of net carbs per serve (total carbs, minus fibre), which is supportive for blood sugar levels.
How To Melt Chocolate
Using the bar of 80% dark chocolate is completely optional but does result in a more rich and decadent avocado mousse. To melt the chocolate is the double boiler method so the chocolate doesn’t burn. To do this break up the dark chocolate into small pieces, place it in a bowl and sit on top of a saucepan with a small amount of water in the bottom. Heat up the saucepan with the bowl on top and let the chocolate melt.
Where To Get Coconut Cream
Canned coconut cream is not always available, and I find that only select grocery stores carry 100% coconut cream. If your grocer doesn’t have canned coconut cream you can purchase canned coconut milk. When you leave a can of coconut milk in the fridge for a few hours before opening the can, the ‘cream’ will rise to the top. You can scoop this out and use this for this chocolate mousse recipe.
Using Ripe Avocados
For the creamiest consistency use ripe avocados. Un-ripe avocados won’t blend into that creamy consistency that we are looking for for this mousse. When deciding if the avocado is ripe, press gently at the top of the avocado. If there is a few millimetres give, the avocado is ripe.
Making This Dessert Ahead of Time
This dessert tastes best when it has at least 3 hours to set in the fridge. This allows it to form a pudding or mousse consistency. You can let the dessert set for longer in the fridge; if it is sitting for over 8 hours make sure it is covered and well sealed so the mousse won’t take on any of the flavours of the fridge.
Omitting the Dark Chocolate Bar
To simplify the dessert you can omit the dark chocolate bar completely. By keeping in the raw cacao powder you will still have a delicious avocado chocolate mousse, but won’t be as rich as the original recipe.
Avocado Chocolate Pudding
- 2 large avocados or 3 small
- 1/3 cup coconut cream*
- 1/4 cup honey
- 1/2 cup 80% dark chocolate bar, chopped
- 1/3 cup cacao powder raw
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- Break up the dark chocolate into small pieces, place in a bowl and sit on top of a saucepan with a small amount of water in the bottom. Heat up the saucepan with the bowl on top and let the chocolate melt.
- When the chocolate has melted add the coconut cream. Stir until well mixed. Set aside to cool.
- Roughly chop avocado into a blender. Add all other ingredients and blend until smooth.
- Scope into desired serving cups or bowls. Option to let sit in the refrigerator for 3 hours to set (I usually can't wait that long).