Avocado Chocolate Mousse

3 Reviews
67% would make this recipe again

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Ingredients

??? unsweetened (dark) chocolate ???
??? avocados, ripe, maturi ???
??? cocoa powder ???
??? almond beverage, unsweetened, fortified ???
??? maple syrup ???
??? salt ???

Before you start

A blender or food processor will be very useful to make this recipe.

Method

  1. Coarsely chop the chocolate then put the pieces in the upper part of a bain-marie. Let the chocolate melt. Alternatively put the chocolate pieces in a microwave-safe bowl. Microwave in 15-second bursts, stirring between each and watching carefully so that the chocolate does not burn. When it is almost completely melted, remove it from the stove top or the microwave and stir until smooth. Set aside and let cool until just barely warm.
  2. Cut the avocados in half, twist out the pit and spoon out the flesh into a blender. Add the melted chocolate, cocoa powder, almond milk, maple syrup, and one pinch of salt. Blend until very smooth and creamy, stopping to scrape down the bowl as needed.
  3. Pour the mixture into individual bowls. Chill the mousse in the refrigerator for about 1 h or overnight.
  4. You may throw some berries or chocolate shavings on top, if you like, then serve.

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

270

Fat

17 g

27 %

Saturated 6.6 g
+ Trans 0 g

33 %

Cholesterol

0 mg

Sodium

20 mg

1 %

Carbohydrate

28 g

9 %

Fibre

7 g

28 %

Sugars

19 g

Net Carbs

21 g

Protein

4 g

Vitamin A

3 %

Vitamin C

10 %

Calcium

5 %

Iron

19 %
More info

Claims

This recipe is :
Excellent source of  :
Fibre, Vitamin D
Good source of  :
Folacin, Iron, Magnesium, Manganese, Potassium, Vitamin B2, Vitamin K
Source of  :
Calcium, Copper, Niacin, Pantothenic Acid, Phosphorus, Vitamin B6, Vitamin C, Vitamin E, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fats 3 ½
Other Foods 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (3 with rating only) 67% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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