Avo-Choc Mousse With Blueberries

1809 avo choc mousse with blueberries

Avocado is the secret ingredient in this luscious, velvety mousse. Top with fresh seasonal blueberries for a melt-in-your-mouth moment.


  • 100g 70% dark chocolate, roughly chopped
  • 1 large avocado
  • 1/3 cup light coconut milk
  • 1/4 cup honey or rice malt syrup
  • 2 Tbsp premium cocoa
  • 2 egg whites
  • 1 x 125g punnet blueberries
View Method Avo-Choc Mousse With Blueberries


  1. Place chocolate in a heatproof bowl over a saucepan of simmering water, ensuring base of bowl does not touch water. Stir until melted and smooth. Remove from saucepan and cool.
  2. Scoop avocado flesh into a food processor. Add coconut milk, honey and cocoa, and process until smooth. Add cooled chocolate and process until combined.
  3. Beat egg whites until soft peaks form. Fold into chocolate mixture. Transfer to a serving dish and chill for 2 hours or until firm.
  4. Meanwhile, mash one-third of the blueberries in a small bowl. Top mousse with blueberry sauce and remaining berries and serve.
View Ingredients Avo-Choc Mousse With Blueberries
View Method Avo-Choc Mousse With Blueberries
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