Avocado Chocolate Mousse in Chocolate Cups is healthier dessert recipe with a rich dark chocolate taste. You’ll learn how to make the best avocado chocolate mousse and the chocolate dessert cups. Follow the steps in the recipe (and video) which are easy using just a few ingredients. This healthier dessert is perfect for chocolate lovers who have a sweet tooth. It has a keto-friendly option and its Vegan and Paleo.
Tempered chocolate (optional, see notes): Melt about half of your chocolate in a bowl over simmering water (double boiler) until it reaches 120°F (49°C). Be sure the bowl does not touch the water in the pan. Remove the bowl from the heat, stir in the remaining chocolate and mix until it melts and your chocolate reaches 90°F (32°C).
Add enough chocolate into each silicone or paper cups, rotating it to coat the bottom and edges of the cup. Let excess chocolate drip back into the bowl. Refrigerate cups and go onto making the mousse.
Avocado Chocolate Mousse
Add the following ingredients to your food processor or blender: avocado, cacao powder, cacao butter, sweetener and vanilla extract. Process until creamy and scrape the sides of your bowl to make sure everything is well combined and smooth.
Remove the chocolate cups from fridge and unmold. Fill each one with the mousse using a spoon or a piping bag with a large 1M star tip. Serve right away or store them in the fridge.
You can skip the tempering process. If you do, melt all your chocolate at once in a double boiler without taking its temperature. Allow the chocolate to cool for about 5 to 10 minutes so it thickens. This will make it so that you can add a thicker layer of chocolate in your mold, thus having a thicker chocolate shell.*You'll need about one and a half small avocados to measure out 1 cup (185g) of avocado. I use California Hass Avocados to make this recipe.**Feel free to use your sweetener of choice and adjust the amount added to your preference.In the recipe video I'm using this brand of 70% dark chocolate.Cacao butter substitute: I would suggest you don't substitute the cacao butter because it enhances the texture of the mousse. But if you really wanted to replace it with something else, omit the cacao powder as well and add about 1 cup of 80% to 100% dark chocolate instead.