Recipes > Chocolate Avocado Mousse
Avocados are a great addition to a chocolate mousse and can be interchanged with silken tofu for added nutrients and a creamy texture.
Chad Sarno
- Serves: 6
- Active Time: 20 mins
- Total Time: 20 mins
- Views: 34,073
- Success Rating: 83% (?)
Steps
Step 1: Preparing the Mousse
- 1 1/2 cup cocoa powder, raw or toasted unsweetened
- 4 very ripe avocados
- 1/2 cup Date Paste
- 1/4 cup liquid sweetener, or more date paste
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/4 cup non-dairy milk
- fresh berries (for garnish)
Method
Prepare your mise en place.
Place the cocoa powder in the bowl of a food processor fitted with the metal blade. Add the avocados, date paste, sweetener, vanilla and salt and process to blend. Add the milk and continue to process until smooth. Be sure to scrape the sides to insure that the mixture has blended thoroughly.
Spoon into glasses and serve with fresh berries.
18 Comments
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How much Silken Tofu would I need instead of Avocado? -
Hi Jenna - Thanks for your question - I might suggest starting with 1 package (340 grams-12 ounces) organic silken tofu (room temperature & drained) and experiment a bit until you come up with the profile and balance you are looking for! Cheers and thanks for learning with Rouxbe! Chef Kirk -
I had the most delicious version of this mousse at Erewhon market in Calabasas, California - It did not have a ‘milk’ of any kind though, so it was more on the dark chocolate side (which I prefer). I believe it contained coconut oil. I am trying to replicate it at home. -
Hi Sybil and thanks for your comments. That version of mousse sounds wonderful. This version includes date paste and non-dairy milk. If you try using coconut oil, perhaps alter the amount of additional liquid sweetener or date paste you include. I look forward to hearing about your results! Thanks so much for engaging with Rouxbe! Chef Kirk
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can the liquid sweetener be boiled sugar? -
Hi Mims and thanks for your question. Indeed, boiled sugar can be used as the liquid sweetener in this recipe. Thanks so much for cooking with Rouxbe! Chef Kirk
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Just made using 15oz of firm silken tofu (drained)instead of the 4 avocados and it seemed to work great! My avocados weren't ripe yet so gave it a whirl. -
How far ahead of time can I make this dish before service? Will it fall flat or store well in the fridge for a few hours? Getting ready for my plant-based shindig and I’m hoping I can make this in the morning so in the evening I am just plating for the most part. Thanks for your help! -
Rouxbe Staff
Jessica, this mousse is pretty stable, so you can hold it for a day or so. Also, you can adjust the viscosity by thinning with liquid or thickening with cocoa powder. -
Is this enough to make into a pie? -
Hi Debbie. Thank you for your question. It is not enough to fill a 9in pie. I would double the recipe to have a nicely filled pie. Good luck. Lauren -
Hi, I don't have date paste - what can I use instead? Thanks for any help :) -
HI Laura. Date paste can be easily made by soaking dates and blending them into a paste. Here is a link to a recipe. If you do not have access to dates, you can simply adda little extra liquid sweetener like maple, agave or honey to taste. My preference here is maple syrup. https://rouxbe.com/recipes/4861-fruit-paste Thank you! Lauren
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Can you use cacao instead of cocoa? -
Hi Heather, In short, yes! But, keep in mind that they do differ a bit and using cacao can create a more earthy, bitter, intense flavor, which may or may not be desirable. Never fear though, if it is a bit to intense, just add a bit more of the date paste, and/or liquid sweetener, to balance things out a bit. Cheers, Sandy -
Could I use date syrup instead of date paste? And would I need to adjust the amount or are they similar in sweetness and consistency? -
Rouxbe Staff
Hello—Date syrup thinner and more concentrated in its sweetness. Plus, date paste has fiber which adds to the consistency of the chocolate mixture. Date paste is very easy make—and you can buy what you need from bulk— If you decide to go with the syrup—I’d add a teaspoon or so more of cocoa powder. Keep in mind that the recipe also calls for 1/4 cup additional liquid sweetener. Hope this helps. ~Char -
Thank you!
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