The chocolate and avocado mousse is a true delight for the palate, creamy and velvety. A spoon dessert without dairy, eggs, or any animal product that will satisfy even the most discerning palates. It is prepared using only a blender and a tablespoon for measuring. If you prefer a sweeter cream, add a tablespoon of sugar, as this recipe doesn’t include sugar. Naturally, this recipe is gluten-free with certified ingredients. For avocado lovers, I recommend first seeking out our organic Sicilian avocados and then trying the avocado cake and avocado pancakes.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 4People
- 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 Cups
Steps
Use a cutter or a classic blender or an immersion blender.
Place all the ingredients in the blender cup 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 cold whipped coconut cream and fruit as desired.
CAUTION: consult the Associazione Italiana Celiachia guide and check the ingredients carefully to ensure they are not contaminated with gluten.
Tips
Coconut cream is obtained by refrigerating coconut milk overnight, the liquid part will separate from the solid part. Only the solid part is used. The remaining liquid can be used for other desserts or beverages such as smoothies and shakes.
It keeps for 4 days in the refrigerator.
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