Name: Avocado-chocolate mousse
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 100 gm dark chocolate (70% cocoa solids), finely chopped; 2 avocados, coarsely chopped; 50 gm coconut sugar; 20 gm (¼ cup) raw cacao powder or dutch-process cocoa; 30 ml espresso; Scraped seeds of 1 vanilla bean; Raspberries and coarsely chopped roasted hazelnuts, to serve

Avocado-chocolate mousse

Chocolate and avocado - the unlikely combination you never knew you needed.

Serves 4

Prep

15M

Cook

Total

20M

Skip to Recipe

Avocado might not scream “dessert”, but it adds creaminess and body to this chocolate mousse, keeping the whole thing dairy-free, and reducing the setting time – a simple way to impress guests in no time.

Ingredients

100 gm dark chocolate (70% cocoa solids), finely chopped

2 avocados, coarsely chopped

50 gm coconut sugar

20 gm (¼ cup) raw cacao powder or dutch-process cocoa

30 ml espresso

Scraped seeds of 1 vanilla bean

Raspberries and coarsely chopped roasted hazelnuts, to serve

Method

1.Melt chocolate in a heatproof bowl over a saucepan of simmering water (1-2 minutes), then cool briefly.

2.Process avocado, sugar, cocoa, espresso and vanilla seeds in a food processor until combined (1 minute). Add melted chocolate and process until light and fluffy. Divide among small serving bowls, place in the freezer to chill for 8-10 minutes and serve scattered with raspberries and hazelnuts.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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