My husband, Jack, isn’t the biggest fan of avocados. I prep this one while he’s not looking, and he’s yet to realize that this decadent chocolaty dessert is made from pureed avocado.

  • Yield: 4 Mousses

Ingredients (12)

  • 2 avocados, very ripe
  • 4 ounces (125 grams) 70% cacao baking chocolate, melted
  • ¼ cup (60 milliliters) unsweetened cocoa powder
  • 6 tablespoons (90 milliliter) maple syrup
  • ⅓ cup (75 milliliters) almond milk
  • ½ teaspoon (2 milliliter) vanilla extract
  • ¼ teaspoon (1 milliliter) cinnamon
  • Sea salt
  • 1 cup (250 milliliters) raspberries

Coconut Cream:

  • 2 (14-ounce/414-milliliters) cans full-fat coconut milk, refrigerated overnight
  • ⅓ cup (75 milliliters) powdered sugar, sifted
  • A few drops of vanilla extract


  1. In a food processor, combine the avocados, melted chocolate, cocoa powder, maple syrup, almond milk, vanilla, cinnamon, and a pinch of salt.
  2. Puree until creamy.
  3. Spoon the mousse into 4 small ramekins and chill for at least 1 hour.

Coconut Cream:

  1. Remove the coconut milk from the fridge and carefully scoop the thick solid part off the top. Save the watery part for another use.
  2. Use an electric mixer to whip the coconut cream until fluffy, 3 to 5 minutes.
  3. Add the powdered sugar and vanilla and mix again. _Variations: Add ½ teaspoon (2 mL) cinnamon, ½ teaspoon (2 mL) lemon zest, or a few drops of lemon oil.
  4. Serve the mousse topped with a dollop of coconut cream and the raspberries.

Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio