Creamy avocado chocolate mousse

A creamy, cocoa-rich mousse made with avocado and unsweetened cocoa — a keto alternative without refined sugar to end a meal in style.

Ingredients

2 ripe avocados

30g unsweetened cocoa powder

40ml erythritol or other keto sweetener to taste

1 teaspoon vanilla extract

30ml crème fraîche (optional for extra creaminess)

A pinch of salt

Instructions

1. Cut the avocados in half, remove the stones and scoop out the flesh. Place the flesh in the blender bowl with the cocoa, sweetener, vanilla extract and a pinch of salt.
2. Blend on high speed until completely smooth and silky, scraping down the sides if necessary. Add the crème fraîche for extra creaminess and mix for an additional 5–10 seconds.
3. Taste the mixture and adjust the sweetness with a little more sweetener if necessary. The texture should be firm but smooth.
4. Divide the mousse into glasses or ramekins, cover and refrigerate for at least 30 minutes to firm up. Before serving, decorate with dark chocolate shavings, a few raspberries or orange zest according to your taste.

Variants

• Coffee foam: add 1 teaspoon of coffee extract or instant espresso.
• Coconut mousse: replace the cream with thick coconut milk for a lactose-free version.
• Spice mousse: add a pinch of cinnamon and Espelette pepper.

Tips

• Choose very ripe avocados for a very creamy texture.
• Refrigerate enough to firm up the mousse before serving.
• If the blender is having trouble, add a tablespoon of coconut oil to help blend.

FAQ