Airy, fluffy, smooth, and rich are all of the qualities this Paleo dark chocolate avocado mousse possess, not to mention delicately sweet. This dessert will taste like ‘cheat day’ but I assure you that it is completely Paleo!

Like any chocolate recipe requiring avocados, don’t panic, you will not taste the green! Avocado is mainly added to a chocolate recipe as a fluffy and smooth binding agent that can hold ingredients together well and without any added taste; not to mention all the while adding nutritional values!

The key to this recipe is patience and low heat. You do not want to overheat the chocolate because it will thicken. You do not want to overheat (i.e. boil) the milk because it will destroy the gelatine.

Yields: 6 x 6oz servings

Ingredients:

4oz unsweetened 100% cocoa baking chocolate bar

2oz unsweetened 100% cocoa powder

1/2 cup of pure maple syrup plus an additional 2 tsp pure maple syrup

1/4 cup coconut oil

1 tsp gelatine

1 avocado

1 can (13.5 oz) of full fat coconut milk

1/2 cup unsweetened almond milk

1 tsp vanilla extract

Directions:

In a medium mixing bowl, mash and whip the avocado until it reaches a smooth consistency. Set aside.

Over low heat melt the chocolate, maple syrup, and coconut oil. Stir often.

Once chocolate mixture has melted, add it to the mashed avocado and stir very well.

In another pan over low heat add 1 can of coconut milk, the vanilla extract, the almond milk, and the 2 tsp of maple syrup. Important: **Do not boil**

Once the coconut milk has heated thoroughly and add the gelatin. Lightly stir to mix in the gelatine. Continue to heat on low for an additional 5 minutes and stir often. Tip: A whisk works very well here as well as for the final combining of milk, chocolate, and avocado.

Slowly add the coconut milk to the chocolate and avocado mixture.  Fold and carefully stir the mixture until combined evenly. Work the lumps out gently with a rubber spatula.

Gently spoon the mousse mixture into dessert glasses or souffle cups and carefully cover each glass with plastic wrap to protect flavor. Immediately chill in refrigerator for at least 1-2 hours.

My Chocolate Avocado Mousse chilling in the refrigerator.

Remove mousse from refrigerator and add your topping garnish of choice just prior to serving. I have found that cocoa nibs, finely chopped nuts (walnuts or pistachios), a simple dusting of finely ground coconut, or a light sprinkle of cocoa powder or cinnamon powder work very well as a garnish.

My chocolate Avocado Mousse, garnished with coconut and walnuts.

<optional>Whipped sweet cream topping:

Ingredients:

1/2 cup of full fat coconut milk

1/4 tsp vanilla extract

2 tbsp coconut butter

1 tbsp raw honey

1 tbsp cocoa nibs

1 tbsp finely chopped walnuts

Directions:

Place a medium mixing bowl in the freezer with the coconut milk inside of the bowl. Allow the coconut milk to freeze for approximately 6-8 minutes.

Melt the coconut butter and raw honey in a small bowl. Stir well.

Remove the coconut milk from the freezer and add the melted coconut butter and raw honey.

Whip the coconut milk mixture well for approximately 3-4 minutes.

Place mixture back into freezer for an additional 10-15 minutes.

Remove from freezer and add cocoa nibs and finely chopped walnuts.

Whip the coconut milk mixture again for 2-3 minutes.

Immediately spoon on top of the mousse and serve.

My Chocolate Avocado Mousse topped with my simple sweet cream.