And in case you’re wondering… you can’t taste the avocado! It merely adds incredible richness and creaminess. This mousse is delightful! It’s rich and creamy, thick and chocolatey. It is the kind of dessert you can’t help but vocally ooh and aah over with each delicious spoonful. And you truly can’t taste the avocado! In fact, this is one of the best chocolate desserts I have ever had (this chocolate pudding is another good one). I have made this recipe several times in the past few months, and it amazes me every time.
Ingredients
Recipe Card
Avocado: To achieve a creamy mousse, use a very ripe Haas avocado. Unsweetened cocoa powder: Use Dutch-processed cocoa powder. It’s milder and less acidic than natural cocoa powder. Water: The water adds the moisture needed to achieve the perfect texture. Vanilla extract: You should use the real thing - pure vanilla extract. Kosher salt: Just a dash - and you can skip it.
Place the avocado, cocoa powder, water, vanilla, sweetener, and salt in your food processor. I use a mini food processor. Let the mousse rest for 30 minutes at room temperature before serving. Look how wonderfully thick and creamy it is:
Choose high-quality ingredients.
With a simple recipe such as this, each ingredient must be top-quality. The avocado must be ripe and creamy, not fibrous or watery. The cocoa powder should be of high quality, too. And you should use good vanilla extract.
Use a ripe Haas avocado.
It shouldn’t be too difficult to find Haas avocado - it’s the most popular avocado variety. It’s high in fat, and its flesh is creamier than other varieties. Fibrous, watery avocados will not work here. The avocado should be ripe but still green and not brown on the inside.
The cocoa powder must be Dutch-processed.
The label should say “processed with alkali.” This will ensure a smoother, less acidic flavor.
You will probably need to adjust the recipe.
This is one of those recipes where you’ll probably need to adjust it to your taste. After you process the ingredients, taste the mousse and see if you’d like to add cocoa powder, sweetener, or water. If your avocado is significantly larger than the one I typically use (around 4.5 ounces without refuse), try using ½ cup of cocoa powder and ½ cup of water, 2 teaspoons of vanilla, and 2 teaspoons of stevia glycerite (to equal ⅔ cup of sugar), then taste and adjust.
Let it rest.
It’s important to let the mousse rest for 30 minutes. The flavors meld, and the texture improves as it rests.
