Maple Dark Chocolate Avocado Mousse

Yes, the recipe title is correct – that’s Maple Dark Chocolate Avocado Mousse. Avocado and chocolate? Together…in a dessert? Yessiree, Bob, and it’s damn delicious, I promise.

Are you skeptical? I’ll be honest, I was, too, when I first came across this bizzaro iteration of a classic dessert. But, in the end, I knew it would work.

Why?

Because avocado works with just about any flavor combo you want – sweet, salty, savory, sour. Avocado’s uber-creamy texture and mild flavor lends itself to nearly any type of dish, any course – the creamy base for this avocado ranch dip appetizer, an add-on to my fave citrusy massaged kale salad, on top of a warm turkey chili, or as part of a light lunch via avocado tuna salad. Don’t forget it’s role in my favorite breakfast – avocado toast!

The almighty avocado is exceptionally versatile. So, it’s no surprise it would eventually star in a dessert, too.

Hopefully you can approach this recipe (a gem I tore from a magazine a few years ago, by Holly Larson, RD) with the same open mind that allowed you to first try sushi, or kale chips, or even salted caramel (but really was there any doubt you’d love that last one?!)

Tips for Success – Dark Chocolate Avocado Mousse:

Use ripe avocados – a thumb pressed to the skin should leave an indentation with little to no pressure. Why is this important? The more ripe they are, the more creamy and less ‘green’ tasting they are, thus allowing those chocolate and maple flavors to come through.

Add more maple syrup to taste – as is, this recipe produces a mildly sweet mousse.

The original recipe called for a tablespoon of bourbon but my preference is without it.

Serve in small portions – it is rich! Garnish as you wish – berries, crushed peanuts, etc.

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Maple Dark Chocolate Avocado Mousse

This decadent dessert hits all the high points - rich, dark chocolate flavor, creamy texture, and just sweet enough for that sweet tooth. A little sea salt on top really brings out the flavors.

Author Julia Robarts

Ingredients

• 1/4 cup dark chocolate chips
• 2 ripe avocados
• 1/4 cup unsweetened dark cocoa powder
• 5-6 tablespoons maple syrup
• 2 tablespoons milk of choice
• 1 teaspoon vanilla extract
• sea salt
• Berries for garnish, if desired

Instructions

1. In a microwave safe bowl, melt the chocolate chips in the microwave at 15-second intervals, stirring in between. (Approximately 45 seconds total).

2. Add avocados, cocoa powder, maple syrup, milk, vanilla, and melted chocolate chips to the bowl of a food processor fitted with a blade. Process until very creamy and smooth.

3. Portion into single servings ( a wine glass is a nice touch), garnish with berries if desired, and sprinkle with sea salt. Refrigerate until ready to serve.