Chocolate Avocado Mousse Recipes
CHOCOLATE-AVOCADO MOUSSE
Provided by Giada De Laurentiis
Categories dessert
Time 3h15m
Yield four 3/4 cup servings or six 1/2 cup servings
Number Of Ingredients 7
Steps:
- Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
- Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.
AMAZING AVOCADO CHOCOLATE MOUSSE
Rich and velvety avocado chocolate mousse is incredibly delicious, and no, you can't taste the avocado!
Provided by Vered DeLeeuw
Categories Dessert
Time 45m
Number Of Ingredients 6
Steps:
- Place the avocado, cocoa powder, water, vanilla, sweetener, and salt in your food processor bowl (I use a mini food processor).
- Process until smooth and creamy, about one minute, stopping once to scrape the sides of the bowl with a spatula if needed.
- Allow the mousse to rest at room temperature for about 30 minutes, then serve.
Nutrition Facts : ServingSize 0.5 recipe, Calories 149 kcal, Carbohydrate 14 g, Protein 4 g, Fat 12 g, SaturatedFat 2 g, Sodium 159 mg, Fiber 9 g, Sugar 1 g
CHOCOLATE AVOCADO MOUSSE
Steps:
- In a blender, combine the avocado, cocoa powder, almond milk, maple syrup, vanilla and salt. Blend on medium until completely smooth, scraping down the sides of the blender often. Increase the speed to high and blend about 30 seconds to lighten the mousse.
- Spoon into 2 serving glasses or cups. If you have the time, chill in the refrigerator until cold, about an hour. If not, enjoy right away with the toppings of your choice and garnish with Coconut Whipped Cream if desired.
- Remove the can of coconut milk from the refrigerator without shaking it. Open the can, scrape out the solidified coconut cream from the top and put it in a mixing bowl. (Save the liquid in the bottom of the can for a smoothie.) Whip the coconut cream with an electric mixer fitted with the whisk attachment on high until light and fluffy, 1 to 2 minutes. Add the vanilla and confectioners' sugar or other sweetener to taste. Whip again and serve.
Nutrition Facts : Calories 269 calorie, Fat 12 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 99 milligrams, Carbohydrate 39 grams, Fiber 7 grams, Protein 3 grams, Sugar 28 grams
CHOCOLATE-AVOCADO MOUSSE
I have rheumatoid arthritis and I follow a special diet to help manage the symptoms. This pudding is simple to make, tastes heavenly and helps reduce inflammation. I like it frozen, too. -Kelly Kirby, Mill Bay, Nova Scotia
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place all ingredients in a blender; cover and process until smooth. Transfer to 4 dessert dishes. Refrigerate until serving, at least 2 hours.
Nutrition Facts : Calories 181 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 6g fiber), Protein 2g protein.
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