Chocolate Avocado Mousse
This rich and creamy chocolate avocado mousse is a surprisingly decadent vegan dessert. Ripe avocados provide a smooth texture while cocoa powder and a touch of sweetener create a satisfying chocolate flavor. It's quick to prepare and perfect for a healthier indulgence.
En original oppskrift av Forkin
- Total tid
- 40 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Enkel
- Per porsjon
- 233 kcal
Allergeninformasjon: kan inneholde melk. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 2 stk.ripe avocado, pitted and scooped
- 0,5 koppcocoa powder, unsweetened
- 0,25 koppmaple syrup
- 1 tsvanilla extract
- 0,25 koppplant milk, unsweetened
- 1 klypesea salt
garnish
- 0,5 koppfresh berry(valgfritt)
Utstyr
serving dishes · food processor · blender
Fremgangsmåte
Trinn for trinn
- 1
Combine the avocado, cocoa powder, maple syrup, vanilla extract, plant milk, and sea salt in a food processor or high-speed blender.
Omtrent 1 min
Kokkens tips: Ensure avocados are very ripe for the smoothest texture.
- 2
Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed.
Omtrent 3 min
Kokkens tips: Continue blending until no avocado lumps remain, which may take a few minutes.
- 3
Taste the mousse and adjust sweetness if desired by adding a little more maple syrup.
Omtrent 1 min
- 4
Spoon the mousse into individual serving dishes or glasses.
Omtrent 1 min
- 5
Cover and refrigerate for at least 30 minutes to allow the mousse to firm up and flavors to meld.
Omtrent 30 min
Kokkens tips: Chilling also helps to enhance the creamy texture.
- 6
Garnish with fresh berries before serving, if using.
Per porsjon
Næringsinnhold
- Kalorier
- 233,3kcal
- Protein
- 4,9g
- Karbohydrater
- 31,2g
- Fett
- 14,9g
- Fiber
- 11,6g
- Sukker
- 14,3g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store leftover chocolate avocado mousse in an airtight container in the refrigerator.