I know what you’re thinking-dark chocolate, apricot, date and avocado mousse? This. Should. Not Work.
Yet…It. Really. Does. Promise.
You think it’s going to taste of avocado drizzled in chocolate don’t you? But it really, really doesn’t.
It tastes of rich, silky mousse that you’d never know was made so creamy with avos.
And it’s got a million (prob) nutrients in it too. So what’s not to love? Nothing, that’s what. I’m not avo-ing a laugh with this recipe people. Soz for the #Dadjoke…For the record, my Dad thought that was literally hysterical when I tried it out on him on the phone earlier. Papa G is easily pleased- and so will you be, when you try this!
Perfect if you’re seeking a healthy alternative to your standard chocolate mousse and I’ve been known to eat this from breakfast too!
It’s so good, it was touch and go whether they’d be any left to actually photograph for this post.
I just couldn’t stop digging in as I made it.
Plus, you can make it vegan if you prefer using coconut or almond milk and you can add handfuls of anything your taste buds love, concocting up your own flavours.
This one made me incredibly happy so I’m sharing it.
Easy, delicious, perfect for any time of the day or to show off to your friends at dinner parties, you’ll fall for this choc mousse, big time. Word of warning, it can be quite rich so whilst I’ve used big dessert bowls here, you might want to opt for smaller ones!
- 100g dark chocolate (go dairy-free if you prefer)
- 4 tbsp honey or maple syrup
- 2 tbsp vanilla extract
- 1 pinch of cinnamon
- 3 tbsp cocoa powder
- 7 tbsp milk (cow’s, almond or coconut)
- 2 ripe avocados, peeled and de-stoned
- handful of dates and dried organic apricots (unsulphured so dark in colour)
Melt the chocolate over a bain-marie then take it off the heat and add the honey, vanilla, cinnamon and cocoa powder and create a paste, stirring with a wooden spoon. Add to the blender with the milk, avocados, dates and apricots and blend until as smooth as possible. Note that adding dates and apricots means you will never have a completely blended consistency (there will be a few lumps although once in the fridge these won’t be visible) plus they really add some caramel sweetness to the recipe and make it a full bodied mousse for sure. I got all Nigella on you there for a moment didn’t I?! Nigella is my Queen!
I added a dollop of organic yoghurt and a strawberry on top but you could whip up coconut cream if you prefer and add any fruit you like. Blueberries are the bomb with this too!
Too much yumminess in one post hey. You’re welcome!