Dark Chocolate Avocado Mousse Berries (Printable)
A luscious blend of ripe avocados and dark chocolate creates this creamy dessert, topped with fresh berries for a guilt-free treat.
# What You'll Need:
→ Mousse Base
01 - 2 ripe avocados, peeled and pitted
02 - 3.5 oz dark chocolate (70% cocoa or higher), melted and slightly cooled
03 - 3 tablespoons unsweetened cocoa powder
04 - 4 tablespoons maple syrup or honey
05 - 1 teaspoon vanilla extract
06 - 1 pinch sea salt
07 - 2 tablespoons coconut milk or plant-based milk
→ Topping
08 - 1 cup mixed fresh berries (raspberries, blueberries, strawberries)
09 - 1 tablespoon chopped pistachios or almonds (optional)
10 - Fresh mint leaves for garnish (optional)
# Directions:
01 - Place the avocados, melted dark chocolate, cocoa powder, maple syrup, vanilla extract, sea salt, and coconut milk in a food processor or blender.
02 - Blend until completely smooth and creamy, scraping down the sides as needed to ensure uniform texture.
03 - Taste the mixture and adjust sweetness by adding more maple syrup if desired.
04 - Divide the mousse evenly among four serving glasses or bowls.
05 - Refrigerate for at least 1 hour to allow the mousse to set and flavors to meld together.
06 - Before serving, top each mousse with fresh berries, chopped nuts, and a mint leaf if using.
# Expert Advice:
01 -
- Its the kind of dessert that makes people skeptical until they take their first bite
- You can make it ahead and pull it out looking like you spent hours on something elegant
02 -
- Do not skip the chilling step. I once served it right after blending and the texture was soft and almost warm not the luxurious experience you want.
- If your avocados have any brown spots cut them out before blending. They'll show up as tiny dark flecks that make the mousse look less appealing.
03 -
- If you don't have a food processor a highspeed blender works but you may need to add a splash more liquid
- The mousse freezes surprisingly well. Portion it into small containers and thaw for 20 minutes before serving.