Making chocolate mousse could be technical, but not this one. Plus this version is so much more heathier than the usual chocolate mousse.
Creamy, chocolatey and silky. All what a chocolate mousse needs to be, but made in a healthier way. If you didn’t tell anyone that it has got avocado in it, no one will be able to guess. For added flavour, I like incorporating some cardamom. Chili is optional, but gives it an interesting twist.
Is it one of those ‘healthier’ desserts where the flavours are a little compromised?
Believe me when I say that it isn’t one of those ‘healthier’ dessert that you accept given the reduced guilt. It is truly delicious. For the best taste, leave it to rest in the fridge overnight. The texture and flavours get so much better sitting into the fridge overtime. You can choose your own toppings to decorate the chocolate mousse.
What kind of chocolate is used for this recipe?
I prefer using dark chocolate. Mine was 75% cacao but anythything above 60% will also do. My recipe does not call for any cacao powder. Dark chocolate bar is all that you need. Make sure to read the ingredients and pick the one with the least additives.
How to look for good avocados and store them?
Hass avocados are the rough-skinned variety you’ll commonly find in the grocery store.
- Look for ones that have brownish tint rather than green ones.
- Press gently with a thumb. The avocado should slightly give in. If it’s too hard that means the avocado is unripe, and if it’s too soft that means that the avocado is overripe.
- Take care while transporting the avocado from the store to your home. They must be placed in a way that they do not get bruised.
- Store the avocados into the vegetable section of the fridge. Take care not to load anything over the avocado, otherwise they will get bruised.
- If you can wait for a few days for consumption, you can buy unripe ones as well and leave them on the kitchen countertop until they ripen. To check if they have ripened enough, press in gently with a thumb and they should slightly give in.
Avocado Chocolate Mousse (with chili and cardamom)
- Blender or food processor
- 4 pieces green cardamom (or ¼ tsp cardamom powder)
- ½ cup (80 gm) dark chocolate bar (75%)
- 2 Tbsp (30 gm) coconut oil
- 2 medium (300 gm) ripe avocado
- ¼ tsp salt
- ½ tsp red chili powder
- 2 Tbsp maple syrup
- Pomegranate seeds or berries
- shredded coconut
- finely chopped pistachios
- Remove the outer shells of the cardamom and take the seeds out. Crush them into a fine powder using a mortar and pestle.
- Chop the chocolate into small pieces and transfer to a microwave safe bowl. Add the coconut oil. Microwave in 30 seconds interval and mix. Repeat until your chocolate is completely melted. Alternatively you can melt the chocolate by putting it into a bowl placed over simmering water.
- Split open the avocados and remove the pit. Scoop out the flesh and transfer into a food processor or a blender. Add all the remaining ingredients (including the cardamom and melted chocolate). Process everything together, scraping the sides from time to time. Repeat until a homogeneous mixture is formed.
- Tranfer to serving bowls or glasses and garnish. Cover and let it sit into the fridge for at least 3 hours or overnight.
Looking for more healthy dessert ideas?
Check out the following recipes