I’ve seen many recipes on the internet for a Chocolate Avocado Mousse. However, all of them use agave or maple syrup to make them. If you have access to these sweeteners, checking out those recipes might be worth your while. At this current time, I don’t have either of those, and I don’t particularly want to fork out a small fortune to buy them specifically for this recipe.
I basically doubled the amount of corn syrup in relation to what was used for agave. And I played around with the chocolate to cocoa ratios to account for the added liquids and for my personal taste.
I was quite apprehensive about trying this recipe, as I don’t want my chocolate to taste like avocados. There is nothing wrong with avocados, just not for desert, and not with my chocolate! Anyway, for those with the same concerns fear not, for this is decadent, chocolately and deliciously rich and creamy.
Furthermore, there is no cooking required, just blending the heck out of everything.
What you need
- 3 medium-sized avocados
- 1/2 chocolate chips (80 g), melted
- 1 cup cocoa powder (plus extra if needed)
- 1 cup corn syrup (plus 2 tbsp extra if needed)
- 1/4 milk
- 2 tsp vanilla
- pinch of salt
What you need to do
Melt chocolate in microwave-able bowl, add everything in a blender and blend until smooth. With spatula, scrape down sides periodically.
Adjust flavour with extra corn syrup and cocoa powder.