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16 March, 2015


Chocolate and avocado just seems like the strangest combination. I would never have thought avocado would work so well in a dessert but it's actually brilliant.

I have noticed lots of chocolate avocado mousse recipes cropping up and have been wanting to try it out for a while.

Deliciously Ella has an excellent recipe if you're vegan or you just want a really healthy diary free dessert.

I thought adding a white chocolate cream would create some balance with the dark chocolate avocado mousse and make it a little bit more indulgent.

The raspberries are also a nice little finishing touch.


2 Large Avocados - stones removed and flesh scooped out.
30g Cocoa
100g White Chocolate (melted)
100g Dark Chocolate - 70% (melted)
150ml Double Cream
2 Teaspoons of Vanilla Extract
3 Tablespoons of Honey
160ml Coconut Cream

First things first

Make the white chocolate cream first by melting white chocolate over a bowl of simmering water. Once cooled mix in the double cream and whisk until it has thickened slightly. Place in the fridge to set.


1. Melt dark chocolate and then leave to cool on the side.
2. Put the avocado, cocoa, vanilla extract, honey and coconut cream in a food processor and blitz for 30 seconds. 
3. Using a spatula scrape down the sides to incorporate all the mixture.
4. Add the melted dark chocolate and blitz until completely smooth.
5. Place the chocolate avocado mousse in glasses and leave in the fridge for 30 minutes.
6. Take out once set and top the mousse with white chocolate cream and finish with raspberries.


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