Dark Chocolate Mousse Sea Salt (Printable)
Luxuriously creamy, dairy-free chocolate mousse made with avocado, rich dark chocolate, and flaky sea salt. An elegant dessert.
# What You'll Need:
→ Main
01 - 2 large ripe avocados, peeled and pitted
02 - 5 ounces dark chocolate (minimum 70% cocoa), chopped
03 - 3 tablespoons pure maple syrup
04 - 1 teaspoon vanilla extract
05 - 1/4 teaspoon fine sea salt
06 - 2 tablespoons unsweetened cocoa powder
07 - 2 tablespoons almond milk (or other plant-based milk)
→ Garnish
08 - Flaky sea salt, to taste
09 - Fresh berries or cocoa nibs (optional)
# How to Make It:
01 - Place the chopped dark chocolate in a heatproof bowl set over a saucepan of gently simmering water (double boiler). Stir continuously until the chocolate is fully melted and smooth, then remove from heat and allow to cool slightly.
02 - In a food processor or high-speed blender, combine the peeled and pitted avocados, the slightly cooled melted dark chocolate, pure maple syrup, vanilla extract, fine sea salt, unsweetened cocoa powder, and almond milk. Blend until the mixture is silky smooth and thoroughly combined, pausing as needed to scrape down the sides of the bowl or blender.
03 - Taste the prepared mousse. Adjust the sweetness or chocolate intensity to your preference by incorporating additional maple syrup or cocoa powder if desired. Blend again briefly to incorporate any additions.
04 - Evenly spoon the finished mousse into individual serving glasses or ramekins. Cover each portion and refrigerate for a minimum of 1 hour, or until the mousse is firm and well chilled.
05 - Just prior to serving, lightly sprinkle each chilled mousse with flaky sea salt. For an optional decorative touch and added flavor, garnish with fresh berries or cocoa nibs.
# Expert Advice:
01 -
- It's astonishingly rich and decadent, yet feels surprisingly light and wholesome – your secret weapon for guilt-free indulgence.
- You'll be amazed at how easily it comes together, leaving you more time to savor the compliments (and spoonfuls!).
02 -
- The single most crucial factor for success is using perfectly ripe avocados – they should yield slightly to gentle pressure, otherwise your mousse won't be smooth.
- Don't overheat your chocolate when melting; gentle heat is key to preventing it from seizing and becoming grainy, which would ruin the texture.
03 -
- If your avocados aren't perfectly ripe, you can sometimes soften them slightly by baking them in a low oven (around 200°F / 95°C) for 10-15 minutes, but this is a last resort.
- For an even richer, more intense chocolate flavor without adding more sweetener, toast a tablespoon of the cocoa powder lightly in a dry pan before adding it to the blender – it makes a noticeable difference!