Avocado mousse is a luscious, rich chocolate dessert sweetened with honey.
Some of you know that I’ve been working to make some better choices in my life when it comes to … well, everything. Being a freelancer means you need to have routine in your life, and my routine had devolved into doing a whole heck of a lot of nothing while eating potato chips.
We’re all works in progress, y’all. Taking advantage of that knowledge, little by little I’m focusing on making treats treat-worthy and not foods to fit into my mouth, and actually moving around on a regular basis. I get into funks pretty easily, and I’m always surprised what a little self care can do for my well-being. As well as some seriously good chocolate.
Like I could give up chocolate, right?
For some reason I’ve been sitting on this avocado mousse recipe for years and hadn’t shared it with you guys. I had posted it on the blog for my CSA at the time, and forgot that I never posted it here, until I was looking for it to share with my fitness group. Perfect excuse to make it again.
You want to use a perfectly ripe avocado for this — difficult I know, but it can be done. Buy your avocado while it’s still hard, and leave it on the counter. You can speed up ripening by placing it in a paper bag, and then give it a gentle squeeze every day to see if it has softened.
I use honey to sweeten this avocado mousse, but you can use agave nectar or maple syrup if you like. I find liquid sugar works best in this, as you are not heating it. Add more honey to suit your tastes. (I like my avocado mousse on the bittersweet side.)
This recipe is intended for two people, but it’s very rich, so can be stretched to four servings — especially if you add some whipped cream on top!
- 2 small or 1 large avocado
- 1/4 cup cocoa powder
- 4 teaspoons raw honey
- 1 teaspoon vanilla
- 1/2 teaspoon espresso powder
- Pinch salt
- Slice the avocado in half and remove the pit. Scoop the flesh into a a blender or food processor and puree avocado until smooth.
- Add cocoa powder, honey, vanilla, espresso powder, and salt, and blend until completely mixed and no lumps remain.
- Scoop into dishes and serve immediately, or chill until ready.