The chocolate and avocado mousse is a real delight for the palate, creamy and velvety. A spoon dessert without dairy, eggs, and any animal product will satisfy even the most demanding palates, plus it is made using only a blender and a measuring spoon. If you love a sweeter cream, add a tablespoon of sugar, this recipe does not include sugar. Naturally, this recipe is gluten-free using certified ingredients. For avocado lovers, I recommend first and foremost finding our organic Sicilian avocados and then trying the avocado cake and the avocado pancakes.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 4 People
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 avocado
- 3 tablespoons coconut cream
- 3 tablespoons unsweetened cocoa powder
- 5 tablespoons coconut milk
Tools
- 1 Blender
- 4 Dessert cups
Steps
Use a food processor or a classic blender or an immersion blender.
Place all ingredients in the blender glass and blend until smooth and velvety.
Pour directly into glasses or cups, or use a piping bag.Let cool for 1 hour in the refrigerator.
Decorate with chilled whipped coconut cream and fruit as desired.
ATTENTION: consult the Italian Celiac Association guide and read the ingredients carefully to ensure they do not contain gluten contamination.
Tips
The coconut cream is obtained by cooling the coconut milk in the fridge overnight, the liquid part separates from the solid part. Only the solid part is used. The remaining liquid can be used for other desserts or drinks like smoothies.
Keeps for 4 days in the refrigerator.
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