Yes it has avocado in it. No you can’t taste it. I have had and made my fair share of this chocolate avocado mousse bizzo and to be honest, most of the time it has not been good. I do NOT want to taste avocado in my mousse. If avocado is going to masquerade as mousse it had best do a darn fine job and be completely undetectable in my opinion. I love avocado but it has no place alongside chocolate if I can taste it. I feel like I have nailed it with this recipe, it’s thick, creamy, rich and chocolatey without a sniff of avocado flavour. I have whacked it in tarts and also transformed it into ice cream. Every time it’s a win and no-one suspects a thing. You can adjust the sweetness to your liking, I have stayed on the less-sweet side of things because I’m one of those weirdo’s that digs 90% dark chocolate. If you want to make it ‘keto-friendly’ you can swap out the maple syrup for your choice of keto sweetener but to be honest, I’m yet to find one that I like the taste of so I’m sticking with the maple.
Chocolate Mousse
Ingredients
- 1 cup mashed avocado
- 1 cup full fat coconut cream
- 1/2 cup + 1 tbs raw cacao
- Good pinch salt
- 2-3 tbs pure maple syrup or raw honey Add more sweetener if desired, use stevia or sweetener of your choice for keto. Start with 2 and add the 3rd at end if required.
Optional
- 100 g 85%-90% dark chocolate melted
- 1-2 tbs medicinal mushrooms I used Four Sigmatic
- 4 tbs collagen I used Great Lakes
Instructions
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Add add ingredients except dark chocolate (if you are using it) to a blender or food processor and blend until smooth. Taste it and adjust the sweetness to your liking.
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Add the melted dark chocolate (if using) and blend again until completely combined. Pour into 4 ramekins and pop in the fridge for 2-4 hours to set. Serve with fresh berries and whipped coconut cream.
Would it be possible to use cocoa instead of cacao for kids to make it less bitter?
I haven’t tried, I personally would just add slightly more sweetener or some coconut cream