Easy Hazelnut Chocolate Avocado Mousse

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Easy Hazelnut Chocolate Avocado Mousse

Serving Size

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Oh, wow! Hazelnut Chocolate Avocado Mousse, so rich, inspired by the Giada de Laurentiis! Courtesy of Katie Henry of Produce on Parade.


  • • 1/4 cup dark chocolate chunks or chips
  • 2  ripe avocados
  • 1/4 cup  unsweetened cocoa powder
  • 2 Tbsp.  honey (or maple syrup, molasses etc.)
  • 2 Tbsp.  molasses (or maple syrup, honey, etc.)
  • 1 Tbsp.  Hazelnut Kahlua (or other liqueur or maple syrup, honey, etc.)
  • 1/4 tsp.  pink Himalayan salt
  • 2 Tbsp.  almond milk
  • mint leaves, chopped hazelnuts, and/or berries for garnish (optional)

Recipe Info

  1. In a small saucepan, add a little water, only so it rises a few inches along the side. Bring to a boil. Place a small stovetop-safe bowl inside the pot and turn the heat down to low, just enough to keep the water boiling. Add the chocolate chunks and whisk intermittently, erasing any clumps and ensuring it doesn't burn.

  2. While the chocolate is melting, add the remaining ingredients to a food processor, followed by the melted chocolate. Process until silky smooth.

  3. Pour into two or four bowls, cover and refrigerate for at least 3 hours or overnight.

  4. Wasn't that easy? As the mousse chills, it will really firm up. I sincerely recommend allowing it to do so if you can. This mousse is certified super, duper rich and super, duper hardcore badass. It's the cure for PMS, a bad breakup or just a really horrific chocolate craving. And for the record, I'm not oblivious to the irony of a dessert that takes 3 hours to chill, versus a dessert that may have taken only 30 minutes to bake. I never said I personally waited the three hours.

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