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Chocolate Mousse

There are lots of things you’ll notice when you try this delightful chocolate mousse: the voluptuous, creamy texture, dark cocoa flavour with just the right hit of sweetness, its rich glossy finish... What you probably won’t be able to guess is that it’s made from three very simple ingredients: avocados, agave syrup and cocoa.  Yes, this heavenly pudding is an allergy-free phenomenon.  Long popular in vegan circles, the use of ripe hass avocados provides a rich and intensely creamy base to the cocoa, mimicking the kind of intensely flavoured consistency that cream and/or eggs would usually provide.  I think it’s a triumph and just had to share it with you.  The balance of the agave and cocoa is to my own taste; I like a slightly ‘grown up’ cocoa hit, dark and rich and extremely decadent tasting.  If you wanted to loosen it up a bit (in flavour and texture) you can always add a dash or two or rice milk while blitzing it.  With so few ingredients it is also infinitely simple to prepare, just blitz together in a food processor until smooth and glossy.  The only caveat is that you must use ripe hass avocados – it’s the creamy flesh of the hass variety that makes this work, and if they’re not ripe you’ll never get the right quality texture.  Serve as a pudding with added berries or as an evening treat amongst friends.


Serves 4

2 ripe hass avocados

75 ml agave syrup

3 tbsp cocoa powder

Scoop out the avocado flesh and place in a food processor with the agave syrup and cocoa powder.  Blitz until smooth and glossy, stopping to scrape down the sides when necessary.  Transfer to a bowl or individual ramekins, cover and chill in the fridge until ready to serve.

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Reader Comments (12)

Yummm, I've had something like this before but never made it myself as didn't know the quantities. Am definitely going to make it this week, it looks so rich and creamy!

March 7, 2012 | Unregistered CommenterHannah

Thanks, Hannah. Hope you enjoy it.

March 7, 2012 | Unregistered CommenterThe Intolerant Gourmet

I once tasted a similar recipe at a friend's raw food evening and loved it. Now I can try it on my own. I have date syrup (which is easier to find here) instead of agave. Is this a good substitute?

March 12, 2012 | Unregistered CommenterSarah

Hi Sarah, do give it a go it's so quick and yummy! Date syrup would work as well, however, it is a little sweeter and thicker than agave so I woul reduce the quantity by about 15ml (that's 1 tablespoon) and then add a little liquid - dairy-free milk or just water - until it's the right consistency. Hope this helps.

March 12, 2012 | Unregistered CommenterThe Intolerant Gourmet

I love this mousse so much, it's so delicious but really clean tasting too. I've used it to fill tarts before and I know that raw food people make tart bases out of ground nuts for it. It's very moreish as well!

March 12, 2012 | Unregistered CommenterJenny

Hi Jenny, so pleased you like it. Yes, I've had it as a tart filling too. I think often the raw nut tart bases you're talking about use almonds, pecans and dates blitzed together to make a paste and then pressed into a tart tin before being chilled. It's a great idea and raw puddings can be so delicious!

March 12, 2012 | Unregistered CommenterThe Intolerant Gourmet

Tried it yesterday (had to wait till my avocados were ripe). Think I did something wrong: consistency was beautifully creamy and shiny, but it tasted strang. Especially the aftertaste was unpleasant, kind of raw or unripe. Avocados were the Hass ones and were borderline to overripe. Any tips or is this how it tastes?
(Wanted to use it as a tart filling topped with pears.)

March 27, 2012 | Unregistered CommenterLily

Hi Lily, Hmm, sorry to hear that you didn't like it. Since you had the smooth & glossy consistency I think it may be that it was simply the raw avocado background flavour that put you off. The avocados do leave it with a different aftertaste than say, dairy. I think it's nice and clean tasting but these things are so personal and what's nice to one is off-putting to another. I would recommend that you add a little vanilla bean paste or extract (a drop of the latter) to take the edge of the avocado. This would also go well with the pears. I hope this helps and thanks for letting me know.

March 28, 2012 | Unregistered CommenterThe Intolerant Gourmet

Hey Pippa, thanks for the tip May try it again with the vanilla Of course you're right about taste It made me realise that safe-to-eat not necessarily mean I all of a sudden like to eat it Never was a big fan of avocados But those how are, do try the recipe The texture is awesome
(For the tartlets I decided to try rice pudding topped with fresh strawberries - more fitting with the sudden outbreak of spring)

March 30, 2012 | Unregistered CommenterLily

Hi Lily
Thanks for your comment, I fear you may be right, if you don't like avocados it may not be the pudding for you. I always find if you don't like something you can taste the smallest amount of it anything! Your rice pudding with berries sounds delicious though, good choice!

March 30, 2012 | Unregistered CommenterThe Intolerant Gourmet

This is delicious - thaks so much. Have two dairy allergic boys - never been able to concoct a "mousse" before!

April 11, 2012 | Unregistered CommenterGill

You are very welcome, Gill. I hope they enjoy it :)

April 11, 2012 | Unregistered CommenterThe Intolerant Gourmet

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