Dessert
Chocolate avocado mousse
Nobody detects the avocado once the cocoa is in, and it sets by itself in the fridge with no eggs, gelatin or cooking.
6gnet carbs
24gfat
4gprotein
256kcal
Per serving15 minServes 4
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Ingredients
For the whole dish · serves 4
- Avocado2
- Cocoa powder1½ oz
- Heavy cream5½ fl oz
- Granulated erythritol3 oz
- Vanilla extracta teaspoon
- Sea salta good pinch
Method
6 steps · 15 minutes
- Use avocados that are properly ripe and unblemished. Any brown patches will taste exactly like brown avocado through the chocolate.
- Blitz the flesh alone first, until completely smooth with no green flecks left. Adding everything at once leaves lumps you cannot get out later.
- Blend the erythritol to a fine powder if it is granulated — the crystals do not dissolve in an uncooked mixture and the mousse comes out gritty.
- Add the cocoa, powdered sweetener, vanilla and salt and blend again, scraping down twice.
- Pour in the cream last and blend just until it comes together. Over-blending with cream in makes it heavy.
- Spoon into four small pots and chill at least an hour. The salt is doing real work here — taste before and after chiling and you will find it.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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