Avocado Chocolate Mousse

Avocado Chocolate Mousse

by Barbara Lee on March 10, 2013

My avocados called out to me to be something other than a salad topping or a spicy guacamole.  They wanted to be decadent.  They wanted to reinvent themselves.  They wanted to be dessert.  I agreed.  So I set to work on transforming these soft green fruits into a luscious confection.

2I attempted this experiment once before and felt there was room for improvement.  The texture was good, but it needed to be sweeter and brighter.  Without changing the ingredients too much, I substituted semi-sweet chocolate for unsweetened cocoa powder and added some orange zest.

Suddenly the avocados were singing and dancing their way into vintage champagne coupes, jumping into the fridge to cool off, and then presenting themselves at the end of the meal decorated with a few almonds and an orange slice.  Applause!

If your avocados are bored, let them be a dessert star for a change.  Just keep it a secret from the apples.


Avocado Chocolate Mousse


Melt chocolate in a bowl over a pan of boiling water.






Put all ingredients into the food processor and give it a few whirls to combine.






Spoon into attractive compotes and refrigerate until cold.






Top with sliced almonds and an orange wedge.






4 ounces of semi-sweet chocolate

1 ½ avocados or 1 large avocado

¼ cup almond coconut milk (or plain almond)sweetened

½ teaspoon vanilla

1 teaspoon orange zest

3 Tablespoons agave

Pinch of salt

For topping:  sliced almonds, orange slice or berries


Melt chocolate in bowl over a pot of hot water

Dump the next six ingredients into a food processor, add the melted chocolate and give it a few whirls

Spoon into 2 or three attractive compotes and refrigerate until well chilled

Decorate with almonds or berries

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