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Recipe from Simpler Savory

The recipe

Sugar Free Chocolate Avocado Mousse

Prep
10 min
Cook
0 min
Total
10 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
220

2× the original author values. Recipe yield: 4 servings.

calories
440

3× the original author values. Recipe yield: 4 servings.

calories
660
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 large ripe avocados — pitted and scooped
  • 1/2 cup unsweetened cocoa powder — natural or Dutch-process
  • 1/3 cup powdered allulose or erythritol blend — adjust to taste
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine sea salt — plus more to taste
  • 3 tablespoons unsweetened dairy-free milk — almond, coconut, or cashew; more as needed
  • 1 teaspoon espresso powder — optional, for deeper chocolate flavor
  • 1 tablespoon 100% dark chocolate — melted; optional
  • 1/4 teaspoon ground cinnamon — optional
  • 3-5 drops liquid stevia or monk fruit — optional, to fine-tune sweetness
  • 1/2 cup fresh raspberries or strawberries — for serving
  • 2 tablespoons cacao nibs or shaved dark chocolate — for garnish
  • 1/2 cup coconut whipped cream — optional

Instructions

  1. To a blender or food processor, add the avocado flesh, cocoa powder, powdered sweetener, vanilla extract, and a generous pinch of fine sea salt.
  2. Pulse a few times until the mixture looks crumbly and streaked with cocoa so everything starts to incorporate.
  3. Drizzle in the dairy-free milk and blend until the mixture relaxes and turns glossy, stopping to scrape down the sides as needed.
  4. Taste and adjust: add more sweetener by the teaspoon if needed, a pinch more salt for brightness, or a drop of vanilla to round flavors.
  5. Blend in espresso powder, melted 100% chocolate, or cinnamon if using for deeper, more complex chocolate notes.
  6. If too thick, add milk 1 tablespoon at a time and blend; if too loose, let it rest a minute so the cocoa hydrates and firms slightly.
  7. Blend in short bursts just until perfectly smooth; avoid running the machine for several minutes to prevent airy, foamy texture.
  8. Spoon the mousse into 4 small ramekins or glasses, cover, and chill for 20 to 30 minutes for best structure and flavor meld.
  9. Top with fresh berries, cacao nibs or shaved chocolate, and coconut whipped cream just before serving.
  10. Serve small portions and enjoy slowly—rich, silky, and intensely chocolaty.

Notes

Storage: Keep mousse covered and chilled for up to 2 days. Press parchment or plastic wrap directly on the surface to prevent discoloration. If slight browning appears on top, stir before serving. Best texture on day one. Make-ahead: Blend in the morning, chill until serving, and garnish just before eating. Do not reheat.

Source: https://simplersavory.com/sugar-free-chocolate-avocado-mousse/