Avocado Chocolate Mousse

When I want to make a dessert from the ingredients I have at home I love to experiment. I find my inspiration online, but I always add a pinch of me in the recipe 🙂 In this recipe I added maple syrup, almond flakes and coconut shavings!

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Avocado Chocolate Mousse

Tools you need

  • Measuring spoons to, you know, measure things with them
  • Kitchen scale because baking is a fine art and perfection is a little bit more reachable when you quantify things
  • Measuring cups to, as well, measure things with them
  • Good food processor will make this dessert creamier and more delicious
  • Serving wine glasses are perfect for desserts in a glass, look very professional 😀
  • Melting chocolate is a quick and easy job for a microwave
  • Microwave bowls because we don’t want to melt the bowl, just the chocolate 😉

I was a bit skeptical about making a dessert with avocados, but it turned out to be very moist and creamy and the taste of chocolate was dominating. Raspberries give it a bit of freshness and almond flakes a bit of crunchiness. The whole deal is a perfect combination. Any berry and nut combination should be good.

Zvonimir really liked it the first time, so I decided to make it again for our friends when they came to dinner.

I hope you enjoy it as much as we did 😀

Ingredients

Servings: 4 people

  • 200 g semisweet chocolate or chocolate chips (at least 60% dark)
  • 4 large, ripe avocados
  • 6 tablespoons unsweetened cocoa powder
  • 1/2 cup almond milk
  • 2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 5 teaspoons maple syrup

For serving: fresh raspberries, almond flakes and coconut shavings.

Preparation:

  1. Melt the chocolate in microwave in 15-second bursts, stirring between each until the chocolate is completely melted. Stir until smooth. Set aside and let cool until just barely warm.
  2. Halve and pit the avocados, place them in a food processor fitted with a steel blade. Add the melted chocolate, cocoa powder, almond milk, vanilla extract, salt and maple syrup.
  3. Blend until very smooth and creamy

Serve in glasses along with raspberries, almond flakes and coconut shavings.
You can eat them immediately or keep them in refrigerator for a couple of hours to get thicker consistency.

Which other fruit-nut combination would you try with this?

Chocolate Cake with Raspberry Sauce

Zvonimir likes chocolate fruit cakes, so for his birthday I try to combine his love for chocolate with different fruit each year. We already tried orange, strawberries and dried fruit. This year raspberries were amazing and full of flavour, which made my choice pretty easy.

This gluten free, easy to make cake is a great choice for any occasion and you can try it out with different fruit!

Chocolate Cake with Raspberry Sauce

Cake ingredients

  • 125 g semi sweet chocolate ( I do not recommend dark chocolate, it will give you a bitter taste)
  • 125 ml oil
  • 4 eggs divided
  • 50 g sugar
  • 1 tablespoon vanilla extract

Raspberry sauce ingredients

  • 300 g fresh raspberries
  • 10 tablespoons sugar
  • 125 ml water

Preparation

Melt chocolate with oil on low heat until chocolate melts. Cool aside. Divide the eggs. Mix the egg yolks with sugar and vanilla extract until foamy. Beat the egg whites until stiff.

Add melted chocolate to egg yolks mixture and combine with spatula. Mix in the egg white mixture gradually into the chocolate egg yolk mixture until combined.

Pour the batter into previously greased 8×2 inch round cake pan. Bake for 20 minutes on 180 °C.

Cool the cake on the rack.

For the sauce put all the ingredients in a small sauce pan (leave few raspberries for decoration) and cook on low heat until raspberries dissolve and the sauce becomes thick. Cool it off.

For serving, pour some sauce over the sliced piece of cake. Decorate with fresh raspberries and if you like have some vanilla ice cream aside.

Enjoy 🙂