Avocado Chocolate Ganache Mousse

Avocados bring a rich creaminess to this thick chocolate ganache-like mousse.

Avocado Ganache Mousse

Making mousse with avocados is nothing new and whoever thought of it first is brilliant. The creaminess of the avocado lends itself perfectly to making a rich thick mousse. It feels like you’re indulging even though you’re really not.

Avocado Ganache Mousse

Now I’m not saying this mousse is a health food. I’m just saying it’s better for you than other chocolate mousse recipes. And the texture is more like a really thick ganache. Which is awesome if you ask me. Hubby wasn’t a fan. He loves the light fluffiness of his mom’s chocolate mousse better. Guess that just means more of this mousse for me!

Avocado Ganache Mousse

I topped my mousse with some slivered almonds. I like the nice crunch. It’s also really good with whipped cream or fresh fruit. I had fun with the mousse and portioned it in to differently shaped bowls to add some flare to the dish. No matter what you serve this in, it’s sure to be a hit.

Avocado Ganache Mousse

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Avocado Chocolate Ganache Mousse

Avocados bring a rich creaminess to this thick chocolate ganache-like mousse.

Yield: Serves 2-4

Ingredients:

2 just ripe avocados
6 Tbsp honey
1/4 tsp kosher salt
1/2 tsp vanilla
heaping 1/2 cup cocoa
slivered almonds or other nut, for garnish

Directions:

Place all ingredients, except your garnish, in the bowl of a food processor. Process until completely smooth.

Spoon in to small serving bowls. Refrigerate until set, about 2 hours.

Sprinkle almonds on top of mousse and serve.

Recipe adapted from A Splash of Vanilla

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4 Responses to “Fire Roasted Tomato Soup with Roasted Chickpeas”

  1. #
    1
    Lena H. — November 8, 2011 at 4:43 pm

    Tomatoes, sweet potatoes, avocados and winter squash. And now I’m obsessed with all of them!

  2. #
    2
    Lena H. — November 8, 2011 at 4:44 pm

    And tweeted 🙂

  3. #
    3
    Allyson — November 8, 2011 at 7:01 pm

    Green beans! My dear mother apparently overcooked them, so until my adult years, I thought they were supposed to be brown and smushy.

    Thankfully, I know the truth: green and slightly tender is the good green bean.

  4. #
    4
    webmailaddress2 — November 9, 2011 at 12:15 am

    I used to dislike onions because I read they make you tear when you cut them. Turns out they’re all right to eat.

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