Manatee Mangrove Chocolate-Avocado Mousse
Ripe avocado blends with cocoa and maple syrup into a smooth, dairy-free chocolate mousse.
Food safety
Refrigerate promptly and keep covered; discard if left out for more than 2 hours.
Equipment
- Blender or food processor
- rubber spatula
- four small cups
Ingredients (for 4 servings)
- 2 ripe Florida avocados
- ¼ cup unsweetened cocoa powder (25 g)
- ⅓ cup maple syrup (80 ml)
- ⅓ cup cold water (80 ml)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 teaspoon lime juice
- Berries
- toasted coconut
- or cocoa powder for garnish
Directions
Scoop avocado flesh into a blender or food processor.
Add cocoa, maple syrup, coconut milk, vanilla, salt, and lime juice.
Blend until completely smooth, scraping down the sides once or twice. Add a spoonful of milk if needed.
Divide among four cups, cover, and refrigerate for 30 minutes.
Add berries or coconut just before serving.
Skill taught
Blending avocado into a silky dessert without cooking.
Affordable substitution
Use any neutral-flavored milk and adjust maple syrup to taste.
Party option: Pipe or spoon into small cups and offer different toppings.
Relaxed option: Serve with fresh strawberries or banana slices.
Leftovers and storage
Refrigerate for up to 1 day; the color may darken slightly.