Creamy Chocolate-Avocado Mousse

Creamy Chocolate-Avocado Mousse

The combination of chocolate and avocados may sound like a hair-brain idea, but trust me on this one: the strength of the dark chocolate overpowers the avocado flavor and the result is a delectably smooth, creamy mousse, full of healthy fats.

Recipe Image
Calories
555
Protein
5g
Fat
55g
Total Carbs
35g
Sugar
2g
Dietary Fiber
9g
Sweetener
21g
Net Carbs*
5g
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
Serves
ServesMakes: 8 servings
Prep time: 25 minutes plus chilling
Cooking time: 10 minutes

Ingredients
IngredientsChocolate Mixture

¾ cup (180 ml) heavy cream

1 envelope (2 ½ teaspoons/7 g) gelatin powder

5 ½ ounces (150 g) no-sugar-added dark chocolate (I recommend Lily’s brand)

1 stick (110g) unsalted butter

¾ cup (145 g) Sola sweetener

¼ teaspoon salt

1 teaspoon vanilla extract

2 large ripe avocados (1 pound/450 g), peeled and roughly chopped

To Fold In

2 cups (480 ml) heavy cream

Directions
Directions
  1. Place a pan of water on the stove to simmer, and a pour the cream into a bowl that will rest atop the pan. Sprinkle the powdered gelatin over the cream, and let rest for 5 minutes to bloom.
  2. Whisk the cream-gelatin mixture and add the chocolate, butter, Sola sweetener, salt, and vanilla extract. Allow the mixture to melt, whisking regularly until smooth and glossy.
  3. Remove the bowl from the heat and add the chopped avocado. Using an immersion blender, incorporate the avocado into the chocolate, until smooth, and cool the mixture to room temperature.
  4. In a separate bowl, whisk the heavy cream to form soft peaks, then gently fold into the chocolate-avocado mixture. Divide the mousse between 8 serving glasses and refrigerate for at least 2 hours until set.
  5. Garnish with whipped cream and fresh raspberries for an extra special touch.
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