My world has been turned upside down. 2+2= yellow and I’m totally ok with that.
I’m pretty sure that I’m one of the only people in the country that doesn’t like avocado. I know all the health benefits, and I know it’s super popular, but I just can’t get over the taste. Blasphemy, I know. And it’s not just in my head, I promise. I once ate a delicious club sandwich, but halfway through, I noticed the sandwich started to taste like dirt. I opened it up and noticed that there was avocado on half of the sandwich… the half that I had just started eating.
But the health benefits keep me curious… how can I integrate avocado without actually tasting it? The answer came while watching some of my favorite YouTubers. Chocolate avocado mousse… could that really work? The guys at SortedFOOD seemed to think so, so I figured it was worth trying.
It seems an odd ingredient list (not many mousse recipes include avocado, canned coconut milk, and canned chickpeas), but this the normal life for allergy families.
Start out by melting about 7oz of dairy-free chocolate. I prefer Enjoy Life mini chips. They melt very well in the microwave, we know they are allergy-safe, and they are delicious.
At this point, having a good blender or a good food processor is really key. We have a food processor, but it’s a little small. So I’ll explain how it should be done and spare you all the extra steps I had to do to deal with our undersized food processor. (By the way, if the good people at KitchenAid see this, I’d be more than happy for you to give me a food processor so I can tell everyone how amazing it is… call me!)
Make sure your avocados are super ripe… you want it to blend down super smooth. We’re making mousse, not guacamole. If you can pop the bit of stem out of the end with your thumb, it should be pretty much ready. Cut the avocados, de-stone them, scoop them out, and pop it into the work bowl of the food processor. Add in the melted chocolate, some honey (or agave or maple syrup to make it 100% vegan) and vanilla extract. You will also put in the cream from a can of full-fat coconut milk. The easiest way to do this is to leave the can in the fridge overnight. The cream will rise to the top and solidify. When you open the can, you can easily scoop the cream off. You can save the water for use in smoothies or other things.
The coconut cream and avocado will add a lot of creaminess, and you could eat it just like this. But we can lighten it up by folding it together with a foam. Normal this would be achieved with either cream or egg whites. Since those are not options for us, we went with aquafaba.
Use about 1/4 cup of the liquid from a can of chickpeas. I tried using a whisk, but it didn’t get the job done, so whip the liquid up with a hand mixer. It will form peaks just like cream or egg whites.
Gently fold dark heavy chocolate and the light foamy aquafaba together. When I did this part, the chocolate mixture caused the aquafaba foam to “melt” a bit (I’m assuming it is because of the fat content – even healthy fats can wreck the structure of certain foams). So I took the hand mixer and put the spurs to it for a few minutes.
This will need to set in the fridge for at least an hour. The coconut cream and the chocolate will set up to make a delicious, smooth dessert. You can scoop it into cups or bowls (martini glasses would look nice) before you let it set in the fridge, or just let it set in the mixing bowl and scoop it later.
I was surprised and very pleased – there is no avocado-dirt taste to this at all. It’s amazing. I have no idea how there are two whole avocados in this, but I couldn’t taste them at all. It’s a healthy(ish) chocolate dessert… who knew? Now, I’m still unlikely to enjoy a breakfast of avocado on toast, but now I know that avocado doesn’t always have to taste like dirt!
If you make this Chocolate Avocado Mousse, let me know how it turns out!
Chocolate Avocado Mousse
- 2 ripe avocados
- 7 oz dairy-free chocolate (I like Enjoy Life)
- 1 tsp vanilla extract
- scant 1/4 cup honey
- 1 can full-fat coconut milk (cream only)
- 1/4 aquafaba (liquid from a can of chickpeas)
- Melt chocolate (microwave or stovetop – just don’t let it burn!)
- Destone and scoop out the avocados.
- Place avocados, melted and cooled chocolate, vanilla, honey, and cream from the coconut milk into the workbowl of a food processor or a blender. Blend until smooth.
- Whip aquafaba until it forms a foam with soft peaks.
- Fold chocolate avocado mixture into the aquafaba foam. If foam melts, use a handmixer to whip the entire mixture for 2-3 minutes.
- Chill in the fridge for at least 1 hour before serving.
*** Once again, many thanks to the guys at Sorted Food and to the Sorted Food community for this recipe and provided another great dessert option for those of us with allergies and food restrictions! ***