Chocolate Avocado Mousse

For the grown-up palate, this mousse is not overly sweet. Think dark chocolate. It has a lovely texture. Avoid stringy fleshed varieties of avocado.


Velvety chocolate mousse in demitasse cups


  • 2 avocados
  • 5 tablespoons of cocoa
  • 2 tablespoons of nut butter (I used ABC almond, brazil, cashew)
  • 2 tablespoons of honey
  • 6 dates
  • 1/2 teaspoon of vanilla paste
  • 1 teaspoon of mandarin zest
  • 3 tablespoons of coconut milk


Place all ingredients in a food processor or blender. Process until a smooth and creamy texture.
Spoon into serving dishes. I used demitasse cups. Decorate with more zest, crushed nuts of your choice, or whatever catches your imagination.

Don’t be too rigid about the quantities – I will be experimenting with the balance. I’m even considering a peppermint chocolate version.