Chocolate Avocado Mousse

Name: Chocolate Avocado Mousse
Cook time: 5 min
Yield: 4 servings
Ingredients: 100 g dark chocolate, chopped 60 to 70 percent cacao; 30 ml heavy cream cold; 15 ml water for the chocolate melting bath, if needed; 300 g ripe avocado flesh peeled and pitted; 15 g unsweetened cocoa powder; 45 g granulated sugar; 5 ml vanilla extract; 1 g fine salt; 90 ml heavy cream cold; 30 ml whole milk cold; 60 ml heavy cream cold, for whipping; 8 g powdered sugar; 2 ml vanilla extract; 10 g dark chocolate shavings; 2 g unsweetened cocoa powder for dusting

This dessert is assembled in under 30 minutes with a blender or food processor, then chilled briefly to set. The avocado supplies body and a smooth texture without baking, while dark chocolate and cocoa provide the main flavor. It is served cold in small portions with a simple whipped cream topping.

By Julienne

Cook time: 5 minutes

Servings: 4

Ingredients

100 g dark chocolate, chopped 60 to 70 percent cacao
30 ml heavy cream cold
15 ml water for the chocolate melting bath, if needed
300 g ripe avocado flesh peeled and pitted
15 g unsweetened cocoa powder
45 g granulated sugar
5 ml vanilla extract
1 g fine salt
90 ml heavy cream cold
30 ml whole milk cold
60 ml heavy cream cold, for whipping
8 g powdered sugar
2 ml vanilla extract
10 g dark chocolate shavings
2 g unsweetened cocoa powder for dusting

Instructions

Set out 4 serving glasses or ramekins. If using a blender, place the chopped dark chocolate in a small saucepan over very low heat with 30 ml of the cream and the water if needed; stir until just melted and smooth, then let it cool for 3 minutes. If using a food processor, the chocolate can be melted the same way or very gently microwaved in short bursts. The chocolate is fully melted and still fluid, but not hot.
Add the avocado, cocoa powder, sugar, vanilla extract, salt, remaining 90 ml cream, and milk to the blender or food processor. Add the melted chocolate and blend until completely smooth, stopping to scrape down the sides once or twice. The mixture should look glossy and mousse-like with no visible avocado flecks. The mousse base is silky and evenly chocolate-colored.
Divide the mousse among the serving glasses. Cover and chill for at least 10 minutes, just until lightly set and cold, while you make the topping. The mousse is slightly firmer at the edges and cold through the center.
Whisk the remaining 60 ml cream with the powdered sugar and remaining vanilla until soft peaks form. Spoon or pipe a little onto each portion, then finish with chocolate shavings and, if using, a light dusting of cocoa powder. The topping holds soft peaks and the dessert is ready to serve.