Chocolate Avocado Coconut Mousse

Chocolate avocado coconut mousse

Stop right there – don’t go running away quite yet.  At least hear me out – I promise you that I would not share a recipe that I didn’t enjoy.  I know that this sounds a little weird, but this mousse is smooth, creamy and full of chocolate.  You really won’t even notice the avocado.  Cross my heart (okay, yes, if you’re really looking for it, you can taste it just a smidge, but if you don’t know it’s in there, you won’t have a clue).

Chocolate avocado coconut mousse

I’ve seen various versions of chocolate avocado desserts floating around the web and they have always intrigued me.  We love avocado in our house and when they were on sale at the food store recently, I knew it was time to give one of these recipes a try.  I wanted to switch it up a little bit though, so I decided to experiment.  I absolutely love chocolate and coconut, and that was one of the first combinations that came to mind when I started brainstorming ideas for Valentine’s Day desserts.

Chocolate avocado coconut mousse

Between the coconut milk and the toasted coconut topping you get just a hint of that wonderful flavor that balances so well with the chocolate.  The fresh raspberries give a little burst of freshness (and tartness) and let’s be honest, just make it pretty.  So push your fears to the side, be bold and give this mousse a try.  It’s a simple, healthier dessert that is a wonderful option for Valentine’s Day or really any day of the week.

Chocolate Avocado Coconut Mousse

Yield: 4 to 6 servings

Chocolate Avocado Coconut Mousse

Ingredients

    For the mousse:
  • ½ cup semisweet chocolate chips
  • 4 very ripe avocados
  • ½ cup unsweetened cocoa powder
  • ¼ cup honey
  • ¼ cup maple syrup
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • ⅓ cup light coconut milk
  • For garnish:
  • ⅓ cup shredded unsweetened coconut
  • fresh raspberries

Instructions

  1. Place the chocolate chips in a small microwave safe bowl. Microwave at 50 percent power for 30 second intervals, stirring after each, until the chocolate is completely melted. Set aside to cool slightly.
  2. Split the avocados in half, remove the pit and then scoop out the flesh. Add the flesh, melted chocolate, cocoa powder, honey, maple syrup, vanilla, salt and coconut milk to the bowl of a food processor. Process until the mixture is smooth and creamy, stopping to scrape down the sides of the bowl as needed.
  3. Spoon the mousse into glasses or serving bowls and refrigerate for at least 3 hours before serving. Alternatively, you can spoon the mixture into a pastry bag fitted with a large tip and pipe into your serving bowls.
  4. Before serving, set a small skillet over medium heat. Place the coconut flakes in the skillet in an even layer. Cook, stirring frequently, until light brown and toasted. Top each bowl with some of the toasted coconut and fresh raspberries for garnish.
http://cookiemonstercooking.com/2013/02/04/chocolate-avocado-coconut-mousse/

Source:
Adapted from Giada.

 

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Comments

  1. Thank you so much for posting this! I tried it just for fun this evening and didn’t tell my family what it was. We made a game of it and they had to guess the “secret ingredient.” It is so wonderfully chocolatey – no one even guessed until long after it was all eaten! I’ll absolutely make it again!

  2. This looks delicious and such an interesting idea! and avocados and chocolate are two of my favourite ingredients so its a winning combination!

  3. This sounds like an excellent way to hide vegetables. (In a perfect world, I wouldn’t have to do that … but this isn’t a perfect world!)

  4. Love this! Can’t wait to give it a try!

  5. I’m so intrigued by the avocado! I mean I have no doubt it’s creamy, and it looks delicious, but avocados?!?! HeeHee will definitely need to give it a try! :)

    • Ashley @ Cookie Monster Cooking says:

      haha I know, it seems strange but it’s creamy and you really only notice the chocolate (not the avocado)! : )

  6. I have been so curious about all those avocado desserts as well, but have yet to try them. It’s amazing that it doesn’t get even the slightest green tint, but I guess the chocolate overshadows it. I’m definitely going to give this a try – I love avocados, so I can’t imagine it would throw me off even if you can taste it just a bit.

    • Ashley @ Cookie Monster Cooking says:

      I know – the color thing was odd to me too, especially considering there are four avocados in it!

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