I crave chocolate almost all day every day. I can have a chocolate smoothie for breakfast, a piece of chocolate with my coffee, a chocolate brownie after lunch, etc. Also, my friends noticed that if there is chocolate cake on the menu, I will have it.
So this weekend for an after lunch treat I decided to prepare this avocado chocolate mousse as a healthier option for my chocolate addiction. I even used a banana as a sweetener and no added sugar. The mousse itself is not too sweet, but with raspberries, the whole dessert is sweet enough.
My kitchen space and also equipment is pretty minimalistic. I don’t have a food processor or a traditional blender and to puree or mix ingredients I use an ordinary immersion blender, a handheld mixer, a potato masher or a fork.
To prepare this mousse, I used my potato masher at the beginning, and the handheld mixer later on. However, if I had a blender, it would be easier to put all ingredients in and blend until smooth.
Avocado chocolate mousse
Servings: 4 tiny jars
- 1 avocado
- 1 ripe banana
- 2 – 3 tablespoons of cacao powder
- ½ teaspoon of cinnamon
- 2 tablespoons of almond milk
- shredded chocolate (optional)
- Place the avocado and banana to a tall container and mash with potato masher until completely smooth.
- Add the cacao powder, cinnamon and milk and mix with a handheld mixer for 2 – 3 minutes.
- Scoop the mousse into tiny jars or small bowls.
- Refrigerate for few hours.
- Garnish before serving.
If you own traditional blender directions are even easier. Put all ingredients in the blender and blend for 2-3 minutes. Done.
The mousse was sweet just enough, and with raspberries, it was a perfect combo. But taste the mousse just before scooping it into the jars and if you would like it sweeter add 1 – 2 teaspoons of your favorite liquid sweetener (e.g. maple syrup) and mix it one last time.