Cocoa-Avocado Mousse
- 30m Prep Time
- 10m Cook Time
- 2h Ready In
A rich and creamy chocolate mousse made with avocado and coconut whipping cream instead of heavy cream. Sweetened with agave and coconut sugar, this dessert is decadent yet nutritious.
Ingredients
- 1 espresso
- 4.93 ml instant espresso powder
- 237 ml coconut whipping cream divided
- 4.93 ml vanilla extract
- 29.6 ml Dutch cocoa powder
- 227 g sugar-free dark chocolate chips
- 4 large organic eggs separated
- 2 medium ripe avocados peeled and mashed
- 29.6 ml agave nectar or honey
- sea salt
- coconut oil spray
- 177 ml coconut sugar or brown monk fruit sugar divided
- 59.1 ml water
- 0.5 vanilla bean scraped
- 237 ml unsweetened almond milk
- 1 can coconut milk
- grated nutmeg
- fine sea salt
- 1 black passion fruit tea bag
- 4 large organic eggs
- Zest of 1 orange
Nutrition (per serving, estimated)
Estimated based off 12 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 82.1 mg
- Iron: 2.63 mg
- Magnesium: 60 mg
- Phosphorus: 229 mg
- Potassium: 649 mg
- Zinc: 1.64 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 espresso
- 4.93 ml instant espresso powder
- 4.93 ml vanilla extract
- 29.6 ml Dutch cocoa powder
- 227 g sugar-free dark chocolate chips
- 29.6 ml agave nectar or honey
- sea salt
- coconut oil spray
- 59.1 ml water
- 237 ml unsweetened almond milk
- 1 can coconut milk
- grated nutmeg
- fine sea salt
- 1 black passion fruit tea bag
- 4 large organic eggs
- Zest of 1 orange
Prepare
- 237 ml coconut whipping cream, divided
- Separate 4 large organic eggs
- 2 medium ripe avocados, peeled and mashed
- 177 ml coconut sugar or brown monk fruit sugar, divided
- 0.5 vanilla bean, scraped
Let's Cook
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Step 1.
In the bottom of a double boiler over medium heat, bring water to a boil. In the top of the double boiler, combine 1 shot of espresso (or 1 teaspoon instant espresso powder), ½ cup coconut whipping cream, 1 teaspoon vanilla extract, and 2 tablespoons Dutch cocoa powder. Slowly stir in 8 ounces sugar-free dark chocolate chips until completely melted and smooth.
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Step 2.
Lift the top of the double boiler off the bottom and set on the counter to cool slightly, about 3 minutes. The chocolate mixture should still be warm to the touch and smooth.
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Step 3.
Whisk 4 large egg yolks into the warm chocolate mixture until smooth and fully incorporated.
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Step 4.
Transfer the chocolate-egg yolk mixture to a food processor. Add the peeled and mashed avocado pulp from 2 medium ripe avocados. Pulse and purée until uniform and combined. Spoon the mixture into a large bowl and set aside.
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Step 5.
In a separate chilled mixing bowl, using a wire whip or a stand mixer fitted with the whip attachment, whip the remaining ½ cup chilled coconut whipping cream with 2 tablespoons agave nectar or honey until soft to medium peaks form. Set aside.
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Step 6.
In a clean bowl, using a stand mixer, hand mixer, or by hand, whip 4 large egg whites with a pinch of sea salt until stiff peaks form.
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Step 7.
Using a rubber spatula, alternately and gently fold the whipped coconut cream, the whipped egg whites, and the chocolate-avocado mixture together until everything is incorporated and the mixture is uniform.
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Step 8.
Transfer the mousse to individual serving cups or glasses, cover with plastic wrap, and refrigerate to set for at least 2 hours before serving.