Chocolate Avocado Mousse


This mousse is gluten-free, dairy-free, and your mouth will be none the wiser.


Ingredients
2 bars (or 6 oz.) dairy-free fine chocolate 
2 large ripe avocados
2 tablespoons unsweetened natural cocoa powder 
2 teaspoons vanilla bean paste
1 vanilla bean pod
6 tablespoons maple syrup
¼–½ cup sugar
1 (5.4 oz.) can of coconut cream 
6–12 drops Peppermint oil 
 
Instructions
  1. Cut one bar in half, reserving half of one bar for shavings.
  2. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.
  3. Break the remaining chocolate into the bowl and stir, allowing it to melt. 
  4. Once melted, set aside to cool slightly.
  5. Meanwhile, halve and stone the avocados, then scoop the flesh into a food processor or blender, discarding the skins.
  6. Split the vanilla bean pod down the middle, scoop out the beans, and add them to the food processor.
  7. Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.
  8. Pour in the cooled chocolate, then pulse a final time until creamy and smooth.
  9. Put into desired serve ware, then pop in the fridge to chill for at least 30 minutes. Serve with an extra grating of chocolate.
Tip: For a different flavor, try using Lavender oil instead of Peppermint.

Chocolate Avocado Mousse

with Peppermint essential oil

Servings:2–4

Prep Time:30 min

Cook Time:0 min

Difficulty:Easy

Ingredients:

2 bars (or 6 oz.) dairy-free fine chocolate 
2 large ripe avocados
2 tablespoons unsweetened natural cocoa powder 
2 teaspoons vanilla bean paste
1 vanilla bean pod
6 tablespoons maple syrup
¼–½ cup sugar
1 (5.4 oz.) can of coconut cream 
6–12 drops Peppermint oil

Instructions:

  1. Cut one bar in half, reserving half of one bar for shavings.
  2. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.
  3. Break the remaining chocolate into the bowl and stir, allowing it to melt. 
  4. Once melted, set aside to cool slightly.
  5. Meanwhile, halve and stone the avocados, then scoop the flesh into a food processor or blender, discarding the skins.
  6. Split the vanilla bean pod down the middle, scoop out the beans, and add them to the food processor.
  7. Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.
  8. Pour in the cooled chocolate, then pulse a final time until creamy and smooth.
  9. Put into desired serve ware, then pop in the fridge to chill for at least 30 minutes. Serve with an extra grating of chocolate.

Tips:

For a different flavor, try using Lavender essential oil instead of Peppermint.


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