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Chocolate Avocado Mousse Recipe

Chocolate Avocado Mousse Recipe

Chocolate Avocado Mousse


2 ripe avocados

½ cup cocoa powder

3 tablespoon maple syrup

¼ cup coconut milk

Dash of vanilla extract

50 g dark chocolate

Pinch of sea salt

Raspberries to serve

Flake to serve


Cut open and deseed avocados, scoop flesh out with a spoon and place into a food processor.

Add cocoa, maple syrup, coconut milk, vanilla and salt into the food processor.

Melt the chocolate in the microwave or on the stovetop and add to the other ingredients.

Blend all ingredients until completely smooth. Open and push down the sides with a spatula during the blend to ensure a silky consistency with no clumps.

Spoon into jars or pretty little pudding bowls and keep in the fridge for 30 - 60 minutes before serving.

Top with fresh raspberries and crumbled Flake.

Enjoy with lightly chilled glasses of Leopard's Leap Merlot.

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