Silky Chocolate-Espresso Avocado Mousse
A surprisingly rich, dairy-free, and keto-friendly mousse that comes together in 5 minutes using a food processor.
- Total Time1 hour 5 minutes
- Yield6 servings 1x
Ingredients
Scale
Mousse Base
- 320 g ripe avocado flesh (approx. 2 medium-large avocados)
- 8 tbsp 120g full-fat canned coconut cream (solid part only)
- 7 tbsp powdered allulose or monk fruit/erythritol blend
- 60 g approx. 10 tbsp unsweetened cocoa powder
Flavor Accents
- 1 tsp instant espresso powder
- 1/2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/8 tsp sea salt
- Optional Garnish: Toasted unsweetened coconut flakes or sugar-free dark chocolate shavings
Instructions
- In the bowl of a food processor, combine the avocado flesh, coconut cream, and powdered sweetener. Secure the lid and blend on high for 1 minute, or until the mixture is completely smooth and creamy.
- Add the unsweetened cocoa powder, espresso powder, vanilla extract, cinnamon, and sea salt to the processor. Scrape down the sides of the bowl.
- Blend again on high for 30-60 seconds, until the mousse is silky, thick, and no streaks of avocado remain.
- Divide the mousse evenly among 6 small serving glasses or ramekins. Chill in the refrigerator for at least 1 hour to set.
- Just before serving, top with toasted coconut flakes or chocolate shavings, if desired.
Notes
Nutrition Facts per Serving: Calories: 158 kcal | Total Fat: 14 g (Saturated Fat: 6.2 g) | Sodium: 58 mg | Total Carbs: 12.1 g (Fiber: 7.6 g, Sugars: 0.8 g, Net Carbs: 4.5 g) | Protein: 3.6 g
These values are approximate and may vary based on ingredients and preparation. Contains coconut. Net carbs exclude zero-glycemic sweeteners like allulose.
- Prep Time: 5 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 158