Chocolate Avocado Mousse Cups (Print View)

Creamy chocolate mousse cups enhanced with avocado for a rich, elegant, and healthier sweet treat.

# Components:

→ Mousse Base

01 - 2 ripe avocados, peeled and pitted
02 - 1/4 cup unsweetened cocoa powder
03 - 1/4 cup almond milk (or other milk of choice)
04 - 1/4 cup maple syrup (or honey)
05 - 1 teaspoon pure vanilla extract
06 - Pinch of sea salt

→ Optional Toppings

07 - Whipped cream or coconut whipped cream
08 - Fresh berries (raspberries, strawberries, blueberries)
09 - Shaved dark chocolate or cocoa nibs
10 - Chopped nuts (e.g., pistachios, hazelnuts)

# Directions:

01 - Place the peeled and pitted avocados, unsweetened cocoa powder, almond milk, maple syrup, vanilla extract, and sea salt into a food processor or high-speed blender.
02 - Blend the mixture until it is completely smooth and creamy. Scrape down the sides of the processor or blender as necessary to ensure uniform texture. Taste and adjust sweetness if desired.
03 - Divide the prepared mousse evenly among 4 small serving cups or glasses.
04 - Refrigerate the mousse cups for a minimum of 30 minutes to allow the flavors to meld and the mousse to firm up.
05 - Prior to serving, adorn each mousse cup with your selected optional toppings, such as whipped cream, fresh berries, shaved chocolate, or chopped nuts.

# Expert Advice:

01 -
  • Ready in just fifteen minutes no baking or stovetop required
  • Uses wholesome pantry ingredients with no refined sugars
  • Perfect for anyone looking for vegan gluten free or dairy free desserts
  • Customizable with endless topping ideas
02 -
  • Packed with healthy fats antioxidants and fiber
  • No cooking involved and makes ahead beautifully
  • Freezes well for longer storage
03 -
  • Always use perfectly ripe avocados for creamy texture Avoid any with brown spots which can affect taste and color
  • Blending longer than you think ensures zero avocado chunks
  • For extra elegant presentation layer the mousse and berries in clear glasses for a parfait look
  • I learned the hard way that regular cocoa powder loses some magic so try Dutch processed for the deepest cocoa hit

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