Avocado Chocolate Mousse

Here we have a simple recipe for a chocolate mousse that mostly consists of avocado. It sounded very odd the first time I tried making this, but it's actually a favorite that I make regularly now. It becomes a very thick mousse - almost like chocolate ganache and of course it can be varied a lot. For this particular recipe, I stuck to the basics, which I usually give a little spice with a pinch of cayenne pepper, which of course can be omitted if you don't like it. It is simply a good basic recipe that is a little different every time and you get to experiment a little to find out what you think is best.

This mousse can of course be eaten as it is with some fresh berries and/or nuts, but it can also be used as a chocolate layer in a cake. For a completely gluten-free dessert, I have mixed nuts with dates to a smooth batter and pressed it into a pie form and then put this mousse on top. It will be a compact and calorie-filled cake that does not need to be baked, but it is also good enough to prepare from time to time.

As there are quite a few ingredients, it is important to use ingredients of good quality. I think e.g. it's important to use cocoa that really tastes good and that's why I use Valrhona which is admittedly quite expensive but worth it.

I used a total of 3 avocados for this recipe. The weight in the recipe is without peel and core. With peel and core, 3 avocados weighed 440g (without skin and core, I had 310g left), but this varies quite a bit from avocado to avocado. It is also important to use ripe avocados that are soft and ready to eat.

Store the mousse covered in the fridge. It will keep for a few days in the fridge, but should be eaten soon.