Valentine’s Day is right across the corner. Do you know what you’re giving your boo? You still haven’t thought about it yet? I would suggest a romantic home-cooked meal! I have the perfect dessert for you to make too. Simple. Easy. Healthy. I made this avocado chocolate mousse for a friend a while back when he came over for dinner with Chris and me. He was blown away that this wasn’t the real deal.
I love avocados and, to be honest, they’re very hard to resist. What’s not to like about them? They’re creamy, velvety, nutty, smooth and the best topping on every single dish. And now they are amazing in desserts too. The first time I had avocado in something sweet was when I was a little girl. My parents had taken me to a Vietnamese restaurant that had an elaborate drink menu with pictures. I was allowed to order a drink with my meal that day and I was drawn to this green colored drink (I was going through a phase where green was my favorite color). I ordered it and the drink came. It was an avocado smoothie. Right then and there as when I fell in love with avo. The smoothie was rich and creamy with a subtle flavor and lightly sweet.
Don’t worry, you won’t take any avocado in this recipe though. We’re using it for it’s creamy texture instead of its flavor profile. Once everything is chilled and layered, your boo won’t even know this was vegan free, gluten free, and low in calories!
Avocado Chocolate Mousse with Coconut Cream
- 18 ounces of avocado (about 2 large avocados)
- 3 tablespoons cocoa powder
- 5 ounces dark chocolate, melted
- 2-3 tablespoons coconut milk (from the coconut cream)
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 1 can coconut cream (13.66 fl oz)
- 1 tablespoon sugar (or sweeter of choice)
- Other Topping Suggestions
- Seasonal fruit
- Cookie/biscuit crumble
- Toasted nuts
- Cocoa nibs
- Step 1 Chill coconut cream for at least overnight. DO NOT SHAKE CAN.
- Step 2 Open can of coconut cream gently without disturbing the contents.
- Step 3 Scoop out the solid coconut cream and place in a medium bowl. Set aside the leftover coconut milk for use in mousse.
- Step 4 Add sugar to the coconut cream and use a hand mixer to beat the coconut cream until it resembles whipped cream. Refrigerate until needed.
- Step 5 Place chocolate into a microwave safe bowl and heat for 30 seconds. Stir and repeat heating for 30 seconds until the chocolate is melted and smooth. Allow chocolate to cool.
- Step 6 Place all ingredients into a food processor and process until a smooth consistency is achieved. You may need to scrape down the sides of the bowl periodically. Chill for at least an hour.
- Step 7 Assemble the mousse in a glass with layers of mousse, coconut cream, and toppings as desired.