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.
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
Total Estimated Price: R43
Portions: Between 4 and 6, size dependent
Part A. Date paste
1. Add your dates and water into a jug or bowl and leave to stand for 8 hours or overnight.
2. Scoop the soaked dates into a blender along with a few tbsp. of the liquid. You can also use a stick blender.
3. Blend until smooth and creamy, adding more of the liquid if necessary.
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.
2. Add the cacao powder, instant coffee, salt and vanilla extract. Process till the powder is blended in.
3. Whisk the blended mousse for 4-5 minutes until light and fluffy.
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.)
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.