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. 
mmm they look so super moist!
Yum! Those look really good! I’ve never tried white chocolate with pumpkin.
Wow white chocolate and pumpkin! What a delicious combination…yum!
I made those last year, and MAN OH MAN aren’t they good!
I have in the oven, a chocolate-pumpkin streusel brownie. Now, I want to make this too.
You have great recipes. Thanks.
These look delicious! And I totally do not blame you for having a couple before taking them to give away!
I love that you ate 2 while you were cutting them! 🙂 That sounds familiar!
They look wonderful!
These are the same bars I made, but I added cinnamon chips per recommendation from Maria at Two Peas in their Pod. They were great! Glad to see they turned out well for you too!
I totally agree I’m not crazy about chocolate and pumpking together. Another great flavor with pumpkin (in my opinion) is gingerbread.
I’m definitely adding this to my list of pumpkin recipes that will be baked from here until the kiddos say no more! 🙂
~ingrid
I love making bars. These look amazing. I will definety try these soon!
I made these last night to take tailgating at a college football game tonight and they are SO yummy! I used semisweet chips instead of white chocolate, but I bet they’d be good either way! I’m Really glad you warned that the mixture might look like it curdled after adding in the pumpkin, because I think it would have freaked me out and I would have thought I did something wrong!