Chocolate-Avocado Mousse with Coconut Whipped Cream

Silky chocolate mousse made with ripe avocado and dates, crowned with fluffy coconut whipped cream and a sprinkle of coconut flakes for a decadent, plant-based dessert.

Recipe Information

Total Time:

Yield:

4 to 6 servings

Ingredients

1 ripe avocado, seeded and peeled

4 whole dates, pitted

1 cup unsweetened coconut milk

1 cup semisweet chocolate chips, melted

1½ teaspoons vanilla extract

½ teaspoon espresso powder

¼ teaspoon salt

1 (13.5-ounce) can unsweetened coconut milk, chilled

1 teaspoon vanilla extract

Unsweetened coconut flakes, for garnish

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Directions

For mousse, place avocado, dates, and 1 cup coconut milk in a food processor. Cover and process until smooth and creamy.
Add melted chocolate, 1½ teaspoons vanilla, espresso powder and salt. Cover and process until well combined; stop and scrape sides of bowl, if necessary.
Transfer mixture to a small mixing bowl. Beat with an electric mixer on high for 4 to 5 minutes or until light and fluffy. Spoon mousse mixture into dessert dishes.*
For coconut cream, drain and discard water from chilled can of coconut milk. Place remaining milk in a mixing bowl. Add vanilla. Beat with an electric mixer on high until milk is thickened. Spoon mixture over mousse desserts. If desired, garnish with coconut flakes.

*Note: For firmer mousse, cover and chill desserts for 4 to 6 hours or up to 2 days. Top with coconut cream and garnish as directed.