Chocolate Hazelnut Avocado Mousse
This Chocolate Hazelnut Avocado Mousse is a surprisingly healthy but decadent dessert, made from avocados, hazelnut butter, maple syrup, chocolate almond milk, and cocoa powder . Top it all off with a healthy dollop of homemade coconut whipped cream, hazelnuts, and dark chocolate.
Servings: 4
Ingredients
Chocolate Hazelnut Avocado Mousse
- 2 large avocados, pitted (or 3 small Hass avocados)
- ¼ c hazelnut or almond butter (see notes below)
- ¼ c cocoa powder
- ¼ c maple syrup
- ¼ c chocolate (or vanilla) unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp espresso powder
- pinch sea salt
- 3 Tbsp dark chocolate, chopped (garnish) (vegan)
- 3 Tbsp hazelnuts, chopped (garnish)
Coconut Whipped Cream
- 1 can coconut cream or full fat coconut milk, chilled 24 hours
- ½ c confectioner's sugar (optional)
Instructions
Chocolate Hazelnut Avocado Mousse
- Cut the avocados in half and remove the pit. Scoop the avocado out of the shell and transfer to a food processor.
- Add hazelnut (or almond) butter, cocoa powder, maple syrup, almond milk, vanilla extract, espresso powder and sea salt to the food processor. Blend until smooth, about 1 minute, scraping down the sides occasionally.
- Divide the mousse into four small cups and refrigerate while you make the coconut whipped cream.
Coconut Whipped Cream
- Chill the coconut cream or coconut milk overnight. Chill a stand mixing bowl for 10 minutes before making the whipped cream.
- Spoon out the thick, solid layer of coconut cream, leaving behind the white liquid (you can reserve it for smoothies).
- Whip the coconut cream for 30 seconds using the whisk attachment in a stand mixer or using a handheld electric mixer. Fold in the confectioner's sugar and mix another 30 seconds until smooth. Be careful not to over-mix, as it can result in separation.
- Transfer the coconut whipped cream to a bowl and refrigerate to help set up a little more (depending on how well your cream fluffed up, this may not be necessary).
- Top chocolate avocado mousse cups with a generous dollop of coconut whipped cream. Sprinkle chopped dark chocolate and hazelnuts over the whipped cream. Enjoy!