Dark Chocolate Mousse Sea Salt

There was a particularly gloomy Tuesday afternoon when I decided to bravely venture into the world of avocado desserts. My kitchen, usually filled with the comforting scent of baking bread, was about to house a much stranger experiment. The idea of dark chocolate and avocado together sounded so audacious, almost like a culinary dare. But oh, how wrong my skepticism proved to be!

I brought this mousse to a small dinner party once, after a friend jokingly challenged me to make a "healthy" dessert that still felt luxurious. I remember setting out the little ramekins, topped with glistening sea salt, and watching the hesitant first bites turn into expressions of pure delight. The look on their faces, a mix of surprise and sheer pleasure, was more rewarding than any complicated pastry I'd ever attempted.

Ingredients

• 2 large ripe avocados, peeled and pitted: This is the secret to its incredible creaminess, so make sure they're perfectly ripe – soft but not mushy.
• 150 g (5 oz) dark chocolate (minimum 70% cocoa), chopped: The quality of your chocolate truly shines here; go for a high-cocoa bar to get that deep, intense flavor without excessive sweetness.
• 3 tbsp pure maple syrup: Our natural sweetener, which also adds a lovely subtle warmth; adjust to your preference, but start here for a balanced taste.
• 1 tsp vanilla extract: A touch of vanilla rounds out the chocolate notes beautifully and adds depth.
• 1/4 tsp fine sea salt: Essential for balancing the sweetness and enhancing the chocolate's complexity, bringing out all its delicious nuances.
• 2 tbsp unsweetened cocoa powder: This deepens the chocolate flavor further, ensuring a truly indulgent experience.
• 2 tbsp almond milk (or other plant-based milk): Just enough liquid to help everything blend into that impossibly smooth texture.
• Flaky sea salt, to taste: A sprinkle on top is non-negotiable; it provides a delightful textural contrast and a burst of savory counterpoint.
• Fresh berries or cocoa nibs (optional): These are wonderful for a pop of color and freshness, or an extra crunch.

Instructions

Melt the chocolate like a pro:

Gently place your chopped dark chocolate in a heatproof bowl set over a saucepan of barely simmering water, letting the steam do its magic. Stir patiently until it's completely smooth and glossy, then remove it from the heat to cool just slightly.

Blend your way to bliss:

Scoop your ripe avocados into a food processor or high-speed blender, then add the slightly cooled melted chocolate, maple syrup, vanilla, fine sea salt, cocoa powder, and almond milk. Process until the mixture is unbelievably silky and uniform, stopping to scrape down the sides a few times to catch every bit.

Taste and perfect:

Take a small spoonful and let it melt on your tongue; if you prefer it sweeter, add a tiny bit more maple syrup, or if you crave more chocolate intensity, stir in a touch more cocoa powder.

Chill out and relax:

Carefully spoon the rich mousse into elegant serving glasses or ramekins, then cover each one snugly. Pop them into the refrigerator for at least an hour, letting them firm up and develop their full, cool deliciousness.

Garnish and serve:

Just before presenting your masterpiece, sprinkle a delicate touch of flaky sea salt over each portion. If you're feeling fancy, add a few fresh berries or a scattering of cocoa nibs for extra flair.

Save to Pinterest

One evening, I remember making this for my grandmother, who was always a bit wary of anything "newfangled" in the kitchen. She took a spoonful, her eyes widened just a little, and then she smiled. "Well," she declared, "who knew green could taste so good?" It was a small moment, but it solidified this mousse's place in my heart as a dessert that truly transcends expectations.

Choosing Your Chocolate Wisely

I've experimented with various dark chocolates for this recipe, and while anything above 70% cocoa will work, a higher quality bar truly elevates the final flavor. Look for brands that list cocoa mass or cacao liquor as the first ingredient and avoid those with too many added sugars. The bitterness of good dark chocolate beautifully contrasts with the avocado and maple syrup, creating a sophisticated profile. It’s like picking the right wine for a dish – it makes all the difference.

The Magic of the Food Processor

While a high-speed blender can get the job done, I’ve found a food processor often yields an even silkier result with less fuss for this particular mousse. It's excellent at breaking down the avocado into an imperceptible creaminess without over-aeriating the mixture. Just be sure to scrape down the sides thoroughly and often to ensure there are no avocado lumps hiding. This little detail ensures that luxurious, smooth finish every time.

Storage and Serving Suggestions

This mousse is best enjoyed within 2-3 days, stored covered in the refrigerator; beyond that, the avocado can start to lose its vibrant green hue, though the taste remains good. If making ahead for guests, chilling them in individual ramekins makes serving a breeze and looks quite elegant. For a truly decadent treat, try serving it alongside a small shot of espresso or a delicate glass of raspberry liqueur.

• Always serve chilled for the best texture.
• Garnish just before serving to keep the flaky salt crisp.
• Consider a swirl of dairy-free whipped cream for extra indulgence.

Save to Pinterest

This dark chocolate avocado mousse is a testament to how simple ingredients can create something truly extraordinary. It's a dessert that consistently surprises and delights, proving that healthy can be utterly luxurious.

Recipe FAQs

→ What's the best way to ensure a smooth mousse texture?

Using very ripe avocados and blending for sufficient time in a high-speed blender or food processor will yield the creamiest result. Scrape down the sides frequently to ensure all ingredients are incorporated evenly.

→ Can I substitute the dark chocolate with another type?

While dark chocolate (70% cocoa or higher) is recommended for its rich flavor and structure, you can experiment with milk chocolate for a sweeter profile. Adjust maple syrup accordingly, as milk chocolate is already sweeter. Ensure any alternative is dairy-free if maintaining the vegan aspect.

→ How do I know if my avocados are ripe enough?

Ripe avocados will feel slightly soft to the touch when gently squeezed and the stem end will lift off easily, revealing green underneath. Avoid avocados that are hard or those that have very dark, mushy spots.

→ Can this be prepared in advance?

Absolutely! This mousse is excellent for making ahead. Prepare it, chill in serving dishes, and cover tightly. It can be stored in the refrigerator for up to 2-3 days. Garnish just before serving for best results.

→ Is there a nut-free milk alternative I can use?

Yes, for a nut-free version, you can easily substitute almond milk with oat milk, soy milk, or even rice milk. The slight flavor differences will be minimal given the strong chocolate and avocado profile.

→ What is the purpose of the sea salt?

The fine sea salt in the mousse enhances the chocolate's depth and balances the sweetness. The flaky sea salt garnish adds a delightful textural contrast and a pop of savory flavor, elevating the overall experience.