Dark Chocolate Avocado Mousse

Ingredients

• 3 Avocado, very ripe
• 4 oz Dark chocolate (70%), melted
• ⅜ cup Unsweetened cocoa powder
• ⅜ cup Pure maple syrup
• ½ cup Oat milk
• 1 ½ tsp Vanilla extract
• ½ tsp Kosher salt
• 1 cup Raspberries
• 3 tbsp Pistachios, chopped

Method

1. The avocados have to be properly ripe — any firmness leaves a green note and a lumpy texture.
2. Blend the avocado, cocoa, maple, oat milk, vanilla and salt until completely smooth, scraping down twice. Give it longer than you think; two full minutes.
3. Melt the chocolate gently and blend it in last. Real chocolate rather than cocoa alone is what gives the mousse body as it chills.
4. Chill at least an hour. It firms considerably.
5. Serve in small cups with raspberries and pistachios. Small — it is rich.

Notes

✨ The restaurant touch

Half a teaspoon of salt in a chocolate dessert. It is more than feels right and it is what makes the chocolate taste dark rather than sweet.

🧒 For the kids

Do not tell them until after. Then tell them, because it is a good trick.

🥡 Leftovers

Keeps 3 days pressed with wrap. The surface can darken slightly; stir it.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.