Dark Chocolate Avocado Mousse

Don’t be intimidated! This recipe is easier than it looks, and the avocado shows in the texture, not the flavour.

This recipe takes a little more planning and time than the rest, but if you’re a dark chocolate fan, it’s oh-so-worth-it. The actual hands on time is very quick and easy, it just takes some patience. If you’re serving this to dark chocolate/sugar-free rookies, you might wanna add a tablespoon of honey to the recipe to sweeten it up.

Ingredients:

1/2 cup of dates (R19 for 400g – I used about 1/3)

1/2 cup of water

1 avocado (R4)

1 cup of coconut milk (R25)

1/2 cup cacao powder (R30 for 150g, I used about 1/4)

1 tsp. instant coffee

1/4 tsp. salt (preferably Himalayan)

1 tbsp. vanilla extract

ingredients paleo chocolate mousse

Total Estimated Price: R43

Portions: Between 4 and 6, size dependent

 

Method:

Part A. Date paste

1. Add your dates and water into a jug or bowl and leave to stand for 8 hours or overnight.

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2. Scoop the soaked dates into a blender along with a few tbsp. of the liquid. You can also use a stick blender.

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3. Blend until smooth and creamy, adding more of the liquid if necessary.

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Part B. Dark Chocolate Mousse

1. Place 1/8 cup of the date paste in a food processor along with your avo and coconut milk. Process until smooth and creamy.

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2. Add the cacao powder, instant coffee, salt and vanilla extract. Process till the powder is blended in.

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3. Whisk the blended mousse for 4-5 minutes until light and fluffy.

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4. Divide your mousse into 4-6 dessert bowls and refrigerate for 4 hours before serving. (You can eat the mousse right away, but if you want the right texture, it’s better to wait.)

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Serving suggestion:

I dusted my mousse with some desiccated coconut, but you can also dust with cacao or even chilli powder. This mousse also goes well with some fresh strawberries.

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