Avocado Mousse

Preparation time

15m

Servings

4 servings

Sometimes, when you're ordering fruit and vegetables online by weight, you can get surprised with the number you receive. As it so happened, our latest order contained one more avocado than we anticipated. And while the others became part of a delicious guacamole (recipe coming soon!), that last one just sat in the fruits basket, completely forgotten. Until it was rediscovered, toeing the edge of being too ripe to eat. So what do you do with a super squishy avocado, when you don't feel like eating guac again? You make mousse out of it, of course!

Ingredients

  • 200 g dark chocolate (see notes)

  • 1 large, very ripe avocado (cca 170 g)

  • 10 g cocoa powder

  • 80 ml milk (plant or dairy both work)

  • 50 g liquid sweetener (maple syrup, agave, honey etc.)

Directions

  1. Cut the chocolate into smaller pieces and melt it completely either in the microwave or over a double boiler. If using the microwave, do this in 20 second bursts and make sure to mix well in between, so you don't burn the chocolate by accident.
  2. Into the bowl of a food processor, add the avocado flesh, cocoa, milk (see notes), liquid sweetener and melted chocolate.
  3. Pulse a few times, then let the food processor do its work for about 1 minute. Turn it off, scrape down the sides, and churn for another minute. Your mix should then have a mousse-like consistency. If its too thick, add a little more milk and mix again, then repeat until perfect.
  4. Spoon it into some ramekins or be all fancy and pull out your trusted pipping bag and star tip, then pipe a some nice large swirls into some wine glasses. Add some desiccated coconut, mint, or fresh fruit on top and serve.

Notes

Choose your chocolate with care, as it will be the main thing you'll taste in this mousse. I'm not one to tell you to buy good quality, but choose chocolate the taste of which you really like. As long as it's still able to be melted, you're good. I personally go for a normal cooking chocolate, that's about 60% cocoa. If you prefer going with a less bitter variety, maybe lower the sweetener content accordingly, or the mousse might become too sweet.

Not sure if avocado is ripe yet? There's two easy ways to check: 1) Gently press down into the avocado where the stem used to be, if it seems squishy, you're probably good to go, or 2) try to gently flick the remainder of the stem, that's usually still on the fruit, off with a finger - if it comes off with no resistance, the avocado is ripe enough.

Be conservative with your milk, as you can always add a little bit more to make the mousse less stiff, but can't really save it if it becomes too liquid (unless you happen to have some more avocado laying around).

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