Avocado Chocolate Ganache Mousse
Avocados bring a rich creaminess to this thick chocolate ganache-like 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.
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!
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.
Two Years Ago: Hot Chocolate Cookies and Broccoli and Fruit Salad
Three Years Ago: Pumpkin Cinnamon Rolls and How to Freeze Cinnamon Rolls and Indian Spiced Beans
Four Years Ago: Kitchen Before and After Pics and Cranberry, Caramelized Onion, and Goat Cheese Dip
Six Years Ago: Cake Balls, Oreo Truffles, and Peanut Butter Balls and Vegan Brownies
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Mmmm amazing! I love all of the different flavors in each part of the recipe! Perfect for the 17th…maybe even with a drop of green food coloring =)
I’ve been wanting to make a version of htis for awhile and almost did this weekend. Now my plan is tackle them for St. Pat’s. Thanks for reminding me to do this.
My husband and his Army buddies LOVE these cupcakes! I get requests for them almost weekly!
sounds so good!! I could go for one now 🙂
Well I love Irish Car Bombs so in dessert form I know I would love it even more!
Wow – I am dying to try these. They look amazing!
Wow these look amazing. That looks like the perfect amount of frosting, too.
I made these for a friend’s birthday last month and absolutely fell in love with them. They are the perfect St. Patty’s day cupcake. Or any day really. My friends proclaimed them the best they had ever tasted. Yours look fantastic!
What a wonderful recipe! And just in time for St Pats 😀
BB
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http://www.brisbanebaker.blogspot.com
Mmm, they look amazing and are so perfect for St. Patty’s Day – yum!
Wow these are some fancy looking cupcakes! Great job 🙂
I’m still in the process of making these…(Have yet to Ice and taste) But My ganache didn’t come out right…I stayed runny even when completely cooled and I can’t figure out what I did wrong 🙁
Shayna – So sorry to hear the ganache didn’t set up. Did you try putting it in the fridge? I’ve never had that issue…
I am ready to make these but I do not have enough bittersweet chocolate for the ganache. Can I use semi-sweet or unsweetened chocolate? Will it still taste okay?
beantownbaker — March 16th, 2013 @ 2:49 pm
Sorry I didn’t get back to you sooner. Semisweet would work ok, I wouldn’t use unsweetened.
Have you ever made these into a cake? I have made them multiple times and love them but was hoping to make this into a cake for a birthday. Any thoughts?