Chocolate Avocado Mousse

The South Arm Kitchen made Chocolate Avocado Mousse for dessert.

Minoo had trouble finding avocado that is ripe enough for this recipe. Hence, the Chocoloate Avocado Mousse was a bit gritty and not smooth. But it still taste good.

  • 1/2 cup Medjool dates
  • 1/2 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 – 1.5 cups mashed avocado (2-3 avocados)
  • 3/4 cup raw cocoa powder
  • 1/2 cup water

Source: this recipe is adapted from Food Matters


Minoo tried to ripen the avocados in a low heated oven until tender to the touch.
Soak the dates in 1/2 cup boiling water.
The avocado had soften after being baked in low heat for a while.
Combine all the ingredients in a food processor.
Process until creamy, stopping to scrape down the sides of the bowl with a spatula if needed.
Add the water from soaking the dates and process until smooth. Serve at room temperature or chilled.
Store in a sealed container in the refrigerator for up to 3 days or in the freezer up to 2 weeks.
To make chocolate sauce or fondue, increase the water to 1 cup.

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