Dark chocolate and avocado mousse

Rich, indulgent and healthy, this dark chocolate mousse uses avocado and oat milk instead of cream for a silky-smooth, guilt-free dessert. The kids will never know.

With just six ingredients and no baking required, this dark chocolate and avocado mousse is a breeze to whip up in just 5 minutes.

I’ll admit that it was my first time using avocado as a replacement for cream in a dessert, but it was completely undetectable in terms of looks and flavour, plus it worked a treat in cutting through the slight bitterness and richness of the dark chocolate.

This is one of those rare desserts that skirts the edges of being good for you, which is even more of an excuse to dive headfirst into a bowl.

Everything You Need To Know To Make Chocolate And Avocado Mousse

• Chef Catling’s recipe notes
• Recipe: Chocolate and avocado mousse

Tips & Notes To Know

• Use ripe avocados: The key to a creamy mousse is using ripe avocados. They should be soft to the touch but not mushy. Overripe avocados might make the mousse too thin.
• Pay for flavour: Since chocolate is the star ingredient, opt for a good-quality dark chocolate with at least 70% cocoa. The better the chocolate, the richer the flavour.
• Storage: This mousse keeps well in the fridge for 2-3 days, so it’s a great make-ahead dessert. Just keep it covered tightly with clingfilm before serving.
• Finish with a flourish: The toppings are where you can get creative! Add fresh berries, crumbled cookies or nuts, or even a sprinkle of sea salt for a sweet ‘n salty contrast.