Exquisite No-Bake Chocolate Mousse
This chocolate mousse is serious stuff. If you're a total pig about desserts, I recommend you treat yourself to this guilty dessert in small portions. Although avocado is used as a base to replace butter, cream, and eggs, this no-bake mousse is ridiculously creamy. The recipe is six to eight servings, and I'm pretty sure you will probably lean for eight.
- 8 pitted Medjool dates, soaked for 30 minutes and drained
- ½ cup maple syrup
- 1 tsp vanilla extract (optional)
- 3 mashed avocados (1 ½ cups)
- ¾ cup unsweetened cocoa powder (Notes)
- ½ cup filtered water
Place the dates, the maple syrup, and the vanilla in a food processor fitted with the S blade and mix until a smooth consistency is obtained.
Add the avocados, cocoa powder, and water and mix until you get a smooth, creamy consistency.
Refrigerate for at least 2 hours before serving.
Covered with plastic wrap, this chocolate mousse will keep in the fridge for 3 days and in the freezer for 2 weeks.
Sprinkle the mousse with dried and grated coconut, crushed nuts, or strawberries.
- Choose the right dates: In general, I use Medjool dates, because they have a sticky consistency. This makes them an excellent substitute for other rich sticky options sugar, such as syrups, caramels, and caramelized sugars. They're quite expensive, yes, so in that case, you can replace them with regular pitted dates. But in this case, choose some that are also fluffy and don't usually have thicker skin. Also, be aware that a Medjool date is equivalent to two regular dates (1 Medjool date = 2 regular dates).
- Take not too ripe avocados: At the grocery store, squeeze the avocados a little to see if they are ripe enough. If they are too mature, you will have an overly strong avocado taste.
- Add carob powder: Reduce the amount of cocoa and mix with carob powder if you're afraid cocoa powder will overstimulate your heartbeat.