- Prep time
- 10 minutes, plus 2 hours chilling PT0.16666666666667M
- Cook time
- 5 minutes PT5M
- 4–6 servings
This avocado chocolate mousse is dairy-free decadence at its finest. While we recommend using Gem Avocados because of their rich, buttery texture, any California-grown avocado will work!
- ½ teaspoon vanilla extract
- ½ cup pistachio milk
- ⅛ teaspoon salt
- ¼ cup brown sugar
- 2 tablespoons maple syrup
- 6 ounces dark chocolate baking bars
- 3 small avocados (about 12 ounces)
In a work bowl, combine vanilla extract, pistachio milk, salt, brown sugar and maple syrup. Mix until combined and sugar is dissolved.
Break up chocolate bars and place in a metal or glass bowl. Heat a small pot of water until steaming. Place the bowl of chocolate over the steaming water until melted.
Place pistachio milk mixture and avocado into a blender and puree until very smooth. Transfer puree back to work bowl and fold in the melted chocolate, then chill for a minimum of 2 hours.
To serve, pipe or scoop chilled mousse into serving glasses.