Pistacia Restaurant And Food Template

Chocolate avocado mousse

Posted By Marija Cossi| Comments

A beautiful chocolate cream that turns into a real chocolate mousse or into small chocolate truffles

I have recently spoken to my dear friend that was so excited she had relevealed a new ingredient that now puts in every single dish she makes - the AVOCADO!

Since she currently yearns for new ideas on how to use it, especially in desserts, here it is a real chocolate treat...and creamy as well! Just the way she likes it...











  • 100 g dark chocolate (at least 75% cacao)
  • 1 ripe avocado
  • 1 banana*
  • 150 g coconut cream**
  • 60 g walnuts
  • 2 tbsp honey***

* If you don't like banana flavour, skip it. I personally enjoy it and think it enriches my cream with additional sweetness and nice flavour.

** Use the dense coconut milk from a can, store it in the fridge, then use the thick coconut cream.

*** I used acacia honey. I reccomend you use a similar mild honey or the same and not let it take over the taste.



Melt the dark chocolate over a "bagnomaria".

Peel the banana and avocado and slice it roughly.

Blend the walnuts to flour in a food processor. Stir in the avocado, banana, coconut cream, melted chocolate and honey. Pulse until a smooth creamy mixture forms.

Place the cream into your serving dishes with some fruit, nuts or something else. Serve immediately or chill in the fridge in order to get a nice mousse consistency.

Enjoy your homemade healthier chocolate mousse version!