Chocolate-avocado mousse

 
Jonny Barrett

Call it dessert or breakfast — this is a true crowd pleaser for all avocado and chocolate lovers alike. Low sugar, filled with good fat and vegan-friendly, this is just the right amount of ‘wrong’.

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Serves 6  l  Difficulty: very easy  l  Prep time: 10min  l  Total time: 2h10

Ingredients 

  • 2 large avocados

  • 1 vanilla bean, split lengthwise

  • ¾ cup unsweetened cocoa powder

  • 0.5 cup pure maple syrup

  • 0.25 cup agave nectar

  • 0.5 cup fresh orange juice

  • 0.5 teaspoon salt

  • 1.5 cups coconut yogurt

  • 0.25 cup cocoa nibs and handful pistachios

 

Steps 

  1. Scoop avocado flesh into a blender and scrape in seeds from vanilla bean.

  2. Add cocoa powder, maple syrup, agave nectar, orange juice, salt and 3/4 cup of hot water (not boiling) and blend into a puree.

  3. Divide mousse among eight 4–6 oz. ramekins or small bowls and chill, uncovered at least 2 hours.

  4. Serve with dollop of coconut yogurt topped with cocoa nibs and crushed pistachios.

    Note: this can be made up to 3 days in advance

 
 
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