Chocolate Avocado Banana Mousse
A dense, spoonable chocolate mousse made with ripe banana and creamy avocado, sweetened with a touch of maple syrup and finished with a pinch of salt. No cooking, no dairy, just four ingredients and a food processor.
- Total
- 130 min
- Prep 10 · Rest 120
- Serves
- 1
- Difficulty
- Easy
You'll practice: Emulsifying
- Sweet
- No cook
Instructions
-
Halve the avocado, remove the pit, and scoop the flesh into the food processor. Peel the banana, break it into chunks, and add it to the processor.
~3 min
Scooping avocado and breaking banana into chunks helps the food processor blend evenly without overworking the motor.
Use a very ripe banana with brown spots: its natural sweetness masks the cocoa's bitterness and gives the mousse a softer set.
-
Add 3 tbsp cocoa powder, 2 tbsp maple syrup, 1 pinch salt, and 2 tbsp water to the processor. Blend for 30 seconds, then scrape down the sides with a spatula and blend again until completely smooth and glossy, about 30 more seconds.
~3 min
Scraping down the sides ensures all cocoa powder and sweetener are fully incorporated for a smooth, glossy texture.
If the avocado is cold from the fridge, the mousse will be thicker and easier to spoon straight away, so chill the avocado beforehand if you can.
Emulsifying Blend until completely smooth and glossy; scraping down prevents separation. A common mistake is under-blending, leaving grainy bits.
-
Taste the mousse. If it is too thick to spoon, blend in 1 more tbsp water. If you want it sweeter, blend in 1 more tsp maple syrup.
~1 min
Adjusting water and maple syrup balances thickness and sweetness, since avocado and banana vary in moisture and ripeness.
-
Spoon the mousse into two small glasses or ramekins, smoothing the tops with the back of a spoon.
~2 min
-
Chill the mousse in the refrigerator for at least 2 hours to firm up and let the cocoa flavor deepen.
~120 min
Chilling firms the mousse as cocoa butter and avocado fats solidify, and lets the cocoa flavor meld and deepen.