Cacao avocado mousse with maple macadamia topping

June 6 2012
by emma

This lush, creamy, dark chocolate treat is full of nutritious energy.  It’s so rich you only need a few bites and for a chocolate fix, it does the job very well.  I thought a maple nut crunch sprinkled over the top would be a nice contrast to the deeply dark chocolate.

I used raw cacao powder but you could always use baking cocoa instead.

 Recipe for cacao avocado mousse with maple macadamia topping:

2 medium sized, just ripe, good avocados, chopped
Heaped 1/2 cup raw cacao powder or baking cocoa
90mls agave nectar (or to taste)
1/2 tspn vanilla bean paste or 1/2 vanilla bean, scraped


A small handful macadamia nut halves
Organic maple syrup

Preheat oven to 160C (150C fan forced).

Toss macadamia nuts with a decent drizzle of maple syrup until combined and covered well, then place in single layer on baking paper lined baking tray.  Bake for 15 minutes or until light golden brown.  Remove from oven and set aside to cool and harden.

Place mousse ingredients in food processor and blend on high speed until smooth and creamy.  Spoon into dishes and refrigerate until firm.

Roughly chop cooled, hardened nuts and maple syrup.  Sprinkle nutty topping over mousse and serve either at room temperature or cold from the fridge (I prefer room temp).

Serves: 2

7 Responses leave one →
  1. Emma-I’m amazed at the chocolate mousse ingredients. I can see that it is made from cocoa powder, and vanilla, but avocado?…wow! how genius, and I’m wondering how it alters the taste of the chocolate. I can see the velvety smoothness of the mousse, looks delicious…so it must be!

  2. I’ve heard of avocado mousse but would you believe it, never seen a recipe for avocado mousse made with chocolate?? I can’t wait to try this!

  3. Avocado mousse in an intriguing concept! I think it’d work well with the raw cacao though. Thanks for a novel idea!

  4. I’ve been wanting to try chocolate mousse made with avocado for some time now. I just tried avocado in a chocolate dessert for the first time, and I couldn’t taste it at all, so now I’m quite sure I’ll like this. I love that you made it extra dark!

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