What? Another one? It seems you can’t take two steps on the Internet without tripping over another recipe for avocado chocolate mousse. Some are good, some – not so much.
I threw this together without a recipe in all of two minutes, and the result was surprisingly tasty. Of course, I had the benefit of starting with ice cream, but still, the result was much lighter than ice cream, but still really rich and creamy–not to mention much healthier than eating ice cream (as well as more dignified, since I tend to eat straight out of the container). All measurements are very approximate.
- 1 1/2 cups (12 oz, 350 ml) softened chocolate ice cream
- 2 ripe avocados
- 1/2 cup (4 oz, 125 ml) applesauce
- 2 tbsp unsweetened greek yoghurt
- 1 tsp unsweetened cocoa powder
- 1/2 shot of cold espresso
- pinch of salt
Put everything in a bowl and whip with a stick blender until smooth, trying to get as much air in the mix as you can. Check the taste, and freeze until set (about 15 minutes – if the edges freeze solid, you might hit it with the blender again) and serve it up! You can even be fancy and top with some sifted cocoa. Seriously – two minutes.