Avocado and chocolate cream/mousse with no added sugar

Method

1. As easy as blending everything until smooth.

Two textures

In my opinion this recipe has two different results, both delicious:

• Cream, as soon as you finish blending. For this result the avocado should come straight from the fridge and the coconut milk at room temperature in winter, or after a while in the fridge in summer. You get a delicious custard-style chocolate cream. (Photo 2)
• Dense mousse, after 24 h in the fridge (a real mousse would have more air). For this result I recommend adding a squeeze of lemon to each pot and mixing well. That keeps the avocado tasting fresh, as it oxidises easily and, in my opinion, you can tell if you don’t. You can’t taste the lemon (Photo 3)

Whether you go for the original version, delicious as it is, or try these little tips, you’ll end up with a simply delicious result that satisfies your sweet tooth in a healthy way.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 170 g	100 g	% IR*	Share
Energy	350 kcal	206 kcal	18 %
Fat	27 g	16 g	39 %
of which saturates	20 g	12 g	100 %
Carbohydrate	26 g	15 g	10 %
of which sugars	18 g	11 g	20 %
Fibre	6.5 g	3.8 g	—
Protein	4.7 g	2.8 g	9 %
Salt	0 g	0 g	1 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

Photos