Chocolate Avocado Mousse with Blackberries and Pistachios

Chocolate Avocado Mousse with Blackberries and Pistachios | Lattes & Leggings

Healthy. Decadent. No heavy cream or raw eggs. Just avocado. Are you doing a double take right now? I had to myself when I came across this recipe on an episode of Giada at Home. I was intrigued. Could avocado really replace the dairy that defines mousse? Why yes. And much more. Expectations beyond met. Avocado lovers rejoice. Chocolate lovers rejoice even more. You won’t even know the avocado is there.

chopped bittersweet chocolate

I had leftover bittersweet chocolate in the pantry, but semi-sweet chocolate will work great too. I wouldn’t go beyond 60% cacao because you could end up with more of a bitter mousse than rich chocolate.

avocado skin

The key is to use over ripe avocados to get the creamy texture. Avocados are really used for texture only with added health benefits.

peeled avocado

Avocado is high in fat. Yes. But good fat. Fats that are good for your complexion and skin.

avocado, cocoa, chocolate

Another key is to use good quality chocolate and cocoa powder. No refined sugars used. Only honey as a natural sweetener. Maple syrup works too. I actually ran out of honey and had to use a combination of the two. Even if you’re not a fan of avocados, this chocolate mousse will have you fooled.

Chocolate Avocado Mousse with Blackberries and Pistachios | Lattes & Leggings

Chocolate Avocado Mousse with Blackberries and Pistachios
adapted from Giada De Laurentiis

This recipe can easily be doubled to serve more people. Because avocados are pricey, I only made a small amount. Semi-sweet chocolate and maple syrup are great substitutes to use what you have on hand approach. The mousse thickens as it refrigerates.

serves 2 to 4

2 very ripe avocados, peeled and pitted
1/3 cup chopped bittersweet chocolate, melted
1/4 cup unsweetened cocoa powder
1/4 cup honey
3 tablespoons almond milk
1 teaspoon pure vanilla extract
pinch of salt
fresh blackberries, for garnish
chopped pistachios, for garnish

In a food processor, add the avocados, melted chocolate, cocoa powder, honey, almond milk, vanilla, and salt. Process until smooth and creamy. Taste for sweetness and add more honey if necessary. Spoon the mousse into ramekins. Refrigerate for at least 2 hours. The mousse will become thicker as it refrigerates. Garnish with blackberries and pistachios and serve.

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21 thoughts on “Chocolate Avocado Mousse with Blackberries and Pistachios

  1. This looks great – though I should say that dairy doesn’t define mousse. A standard mousse contains water, chocolate, eggs and sugar. I always make it this way, but haven’t tried it with avocado. Perhaps I’ll give it a shot!

    • Oh you should def try it. I’ve made mousse the classic way, and its a pretty close comparison. I’ve never made mousse with water, but it sounds like a great healthy option! Most cookbooks and pastry chefs that I’ve come across use butter, milk, or heavy cream.

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